Product Specification
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1.Organoleptic properties
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Method
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Specification
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-Appearance
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STAS 145/1-87
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At room temperature can present
turbulence
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- Colour
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STAS 145/1-87
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Brown-greenish to dark brown
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- Taste and smell
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STAS 145/1-87
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Characteristic to rapeseed oil
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2. Physical and chemical properties
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Method
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Limit
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-FFA, % max.
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SR EN ISO 660-2009
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2.0
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-Moisture and volatile matter,%, max.
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SR EN ISO 662-2002
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0.2
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-Insoluble impurities,%,max.
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SR EN ISO 663-2009
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0.2
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-Phosphorus, ppm,max.
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AOCS Ca 12-55
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300.0
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-Iodine value, gI/100g
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SR EN ISO 3961-2012
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92-123
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-Saponification value, mg KOH/g
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SR EN ISO 3657-2005
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167-186
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-Flash Point, ºC, min.
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SR145-6: 2009
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150
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-Phosphorus, ppm,max.
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AOCS Ca 12-55
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300
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3. Microbiological properties:
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Method:
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Limit:
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-Salmonella spp, max.
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SR EN ISO 6579:2003/AC:2006
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0/25g
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-Yeas / Mould, ufc/ml, max.
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SR ISO 21527-1:2009
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100
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