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Contact Supplier| Taste and odor | Non- Identifiable |
|---|---|
| Frree fatty acids content | Max 0,05% |
| Peroxide value | Max 1,0 mmol O/kg |
| Stability 120 degrees Centigrade | Max 10 hrs (Rancimat) |
| Olein fatty acid content | Max 40% |
| Palmitic fatty acid content of | Max 40% |