FFA as oleic acid, % 0.4 max.
Peroxide Value Melting Point (Wiley Method) 46°C
Moisture (KF Method), % 0.1 max.
Iodine Value (WIJS Method) 15 max.
Color (Lovibond, 5 ¼") 3.0 Red max.
Odor Clean without chemical or off odor
Shortening is a type of fat used in cooking and baking. Shortening is most commonly made from vegetable oils like soybean, cottonseed or refined palm oil, which are naturally liquid at room temperature.