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Refined White Sugar: Sucrose (polarograph) minimum 99.7 % by weight Drying loss maximum 0.06 % by weight Colour in solution at 420 nm maximum 45 IU Invert sugar maximum 0.04 % by weight Insoluble matter content maximum ...

Refined Canola Oil: FATTY ACID COMPOSITION:FREE FATTY ACIDMax. 0.10% of Oleic AcidMYRISTIC ACIDC 14:00.20 % Max.PALMITIC ADICC 16:03.0 – 6.0 %PALMITOLEIC ACIDC 16:10.60 % Max.STEARIC ACIDC 18:01.0 – 3.0OLEIC ACIDC ...

Vegetable Oil: Free Fatty Acid:0.10% Max.Iodine Value (Wijs Method) :56.0 Min.Moisture & Impurities:0.10% Max.Slip Melting Point deg C (AOCS Cc 3-25) :24 Max.Cloud Point (deg C) :8.0 Max.Colour (5 ¼” Lovibond cell) ...

White Sugar and Brown Sugar: ColourThe sugar shall be white, 60 ICUMSA Units maxParticle/grain sizeTo be specifiedMoisture content0.1% maximumSmell and tasteNatural; free from unpleasant odours and tastesPolarisation99.7°Z ...

Palm Oil CP 8 CP10: FFA (as Palmitic)0.1% MaxM & I0.1% MaxI.V56 MinM.Pt degrees C (AOCS Cc 3 - 5)24 MaxColour (5.25" Lovibond Cell)3 or 6 Red MaxDouble Fractioned Palm OleinFFA (as Palmitic)0.1% MaxM & I0.1% MaxI.V60 ...

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