| Physical and chemical properties |
: |
| Fat Phase % |
80 min |
| Free Fatty Acid as Palmitic ( AOCS Ca 5a - 40) % |
0.1 max |
| Slip melting point ( AOCS Cc 3- 25) c |
35 - 40 |
| Peroxide Value meg/ Kg ( AOCS Cd 8 - 53) |
1 max |
| Energy Value/ 100 g Kj |
3000 |
| Water content % |
16 max |
| Salt content % |
4 max |
| Odour |
Free from rancid and objectionable odours |
| Taste |
Free from rancid and off flavours |
| Microbiological Specifications |
: |
| Total Plate count per gram |
1000 max |
| Yeast & Mould per gram |
10 max |
| E coli per gram |
Negative |
| Coliform per gram |
Negative |
| Shelf life |
9 months from the manufacturing date when stored in unbroken original packing at the storage conditions specifiedNegative |
| Storage and Handling |
Store in a cool dry and odour free environment in unbroken original packing at 25 c |
| Ingredients |
Palm oil-Palm stearin-Hydrogenated palm kernel oil-water-salt-emulsifiers(mono/di-glycerides -lecithin)-colour-flavour-vitamins |
