| ≥1 piece |
|
TEST |
METHOD |
RANGE |
|
Specific gravity @ 25°C |
USP 24 |
0.905-0.912 |
|
Iodine value |
USP 24 |
97 - 115 |
|
Saponification value |
USP 24 |
170 - 180 |
|
Free fatty acids (as oleic) |
USP 24 |
< 1.0% |
|
Unsaponifiable matter |
USP 24 |
1.5 max |
|
Erucic acid (C22:1) |
USP 24 |
40% min |
|
Color Gardner |
AOCS Td la-64 |
4 max |
|
Moisture |
AOCS Ca 2b-38 |
< 0.05% |
|
Appearance |
Pale yellow, bright & clear |
|
|
Odor |
Bland, odorless |
|
Refined Canola Oil
Chemical Characteristics:
Free Fatty Acid: 0.1 – 0.15% max
Peroxide Value: 1.0 – 2.0 meq/kg max
Color (Lovibond): 12.0 – 15.0 Yellow / 1.5 – 2.0 Red
Iodine Value (Wijs): 100 - 122
Moisture: 0.05 %max
AOM: 20 hrs min
Cold Test: 5.5 - 12 hrs min
Refractive Index @ 40oC: 1.460 – 1.467
Specific Gravity @ 25oC: 0.914 – 0.920
Saponification Value: 182 – 193
Smoke Point: 460 – 530oF
Flash Point: 610 – 640oF
Fire Point: 670 – 690oF
Fatty Acid Properties:
C16:0 Palmitic 3.0 – 5.0%
C16:1 Palmitoleic 0.2 – 0.3%
C18:0 Stearic 1.0 – 3.0%
C18:1 Oleic 56.0 – 76.0%
C18:2 Linoleic 10.0 – 24.0%
C18:3 Linolenic 4.0 – 13.0%
C22:1 Erucic 0.2 – 1.8%
Fatty Acid Distribution:
Saturated 4.3 – 7.4%
Monosaturated 54.4 – 65.0%
Polyunsaturated 27.2 – 37.0%