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Technical characteristics
- BrandPalm
Description
PALM STEARIN
| OIL TYPE | RBD PALM STEARIN PORAM |
RBD PALM STEARIN SMP 52o MAX |
| APPLICATION | Margarine Shortening Vanaspati Soap Industry |
Margarine Shortening Vanaspati Soap Industry |
| FLAVOUR AND ODOUR | Bland | Bland |
| FREE FATTY ACID M = 256 (max.) |
0.20% | 0.20% |
| MOISTURE (max.) | 0.15% | 0.15% |
| IMPURITIES | Negative | Negative |
| COLOUR - RED (max.) - Lovibond, 5 ¼" cell | 3.0 | 3.0 |
| IODINE VALUE (Wijs' method) | 48.0 max | 37.0 min |
| SLIP MELTING POINT | 44 min | 52 max |
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Palm Stearin
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