Physical & Chemical Characteristics
Free Fatty Acid (%) : 0.1 MAX
Moisure (%) : 0.1 MAX
Melting Point (Celcius) : 42 - 46
Peroxide Value : 1.0 MAX
Iodine Value (IV) : MAX 15
Color : MAX 1.0 R
Microbiological Characteristics
Total Plate Count per gram : less than 10
Yeast per gram : 50 MAX
Coliform in 1 g : 10 MAX
Salmonella in 25 g : Negative
E.coliform in 1 g : less than 3
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