CBS

The product description should talk about the product in a truthful yet flattering way. Remember to include information that the potential buyer would need, for example, details on sizing, color, and function.

Physical-Chemical Parameters

Quality Specification

Free Fatty Acids (as Oleic Acid) ≤ 1,5 %

Peroxide Value (meq. Oxigen/kg) ≤ 3,0

Identity Specification

Saponification Value (mg de KOH/g) 188 - 200

Refractive Index (D 40°C) 1,453 – 1,462

Melting Point (°C) 28- 35

Iodine Value (Wijs) Absent

Foreing material Moisture (%) < 0,3

Contaminants Specification

Copper Max. 0,4 mg/kg

Iron Max. 2,0 mg/kg

Lead Max. 0,5 mg/kg

Arsenic Max. 0,5 mg/kg

Microbiological Data Specification

Total plate count (in 1 g) Max. 1x103 UFC

Yeast per g Max. 1x102 UFC

Mould per g Max. 1x102 UFC

Coliforms (in 1 g) < 10 UFC

Salmonella (in 25 g) Absent

Sensory Specification

Taste Characteristic

Color Characteristic Yellow

Aspect Solid