| ≥1 piece |
|
* FFA (As Palmitic) |
0.1% max. |
|
M&I |
0.1% max. |
|
I.V (Wijs) |
56 min. |
|
+ M.Pt degrees C (AOCS Cc 3-25) |
24 max. |
|
# Colour (5 1/4" Lovibond cell) |
3 Red max. |
|
8. Crude Palm Stearin |
|
|
* FFA (As Palmitic) |
5.0% max. |
|
M&I |
0.25% max. |
|
I.V (Wijs) |
48 max. |
|
+ M.Pt degrees C (AOCS Cc 3-25) |
44 min. |
|
9. Neutralised Palm Stearin |
|
|
* FFA (As Palmitic) |
0.25% max. |
|
M&I |
0.15% max. |
|
I.V (Wijs) |
48 max. |
|
+ M.Pt degrees C (AOCS Cc 3-25) |
44 min. |
|
10. Neutralised & Bleached Palm Stearin |
|
|
* FFA (As Palmitic) |
0.25% max. |
|
M&I |
0.15% max. |
|
I.V (Wijs) |
48 max. |
|
+ M.Pt degrees C (AOCS Cc 3-25) |
44 min. |
|
# Colour (5 1/4" Lovibond cell) |
20 Red max. |
|
11. Refined, Bleached & Deodorised (RBD) /Neutralised, Bleached & Deodorised (NBD) Palm Stearin |
|
|
* FFA (As Palmitic) |
0.2% max. |
|
M&I |
0.15% max. |
|
I.V (Wijs) |
48 max. |
|
+ M.Pt degrees C (AOCS Cc 3-25) |
44 min. |
|
# Colour (5 1/4" Lovibond cell) |
3 Red max. |
|
12. Palm Acid Oil |
|
|
Total Fatty Matter |
95% min. (basic 97%) |
|
M & I |
3.0% max. |
|
* FFA (As Palmitic) |
50% min. |
|
13. Palm Fatty Acid Distillate |
|
|
Saponifiable Matter |
95% min. (basic 97%) |
|
M&I |
1.0% max. |
|
* FFA (As Palmitic) |
70% min. |