Corn Oil

TEST

METHOD

RANGE

Specific gravity @ 25°C

USP

0.914-0.921
Iodine value

USP

102 – 130
Saponification value

USP

187 – 193
Free fatty acids

USP

< 2.0 mL of 0.02 NaOH

Peroxide value

USP

5 meq/kg max
Unsaponifiable matter

USP

<1.5%

Category:

Description

CORN OIL
Taste Neutral
Impurities Negative
Free Fatty Acid ( % ) max 0,10
Moisture ( % ) max 0,05
Peroxide Value ( meq O2/ kg ) max 5
Specific gravity at 20 degr C 0,91 – 0,93
Iodine value ( g / 100 g ) 103 – 128
Colour Lovibond    5 1/4 ” Red max 2,5
Colour Lovibond    5 1/4 ” Yellow max 25

 

C 12:0
C 14:0 (Myristic Acid)
C 16:0 ( Palmitic Acid ) 10 – 15
C16:1 (Palmitoleic Acid)
C 18:0 ( Stearic Acid ) 1 – 4
C 18:1 ( Oleic Acid ) 23 – 39
C 18:2 ( Linoleic Acid ) 42 – 61
C 18:3 ( Linolenic Acid ) 0,5 – 1,5
C 20:0 ( Arachidic Acid ) 0,2 – 1,2
C 20:1 ( Gadoleic Acid ) 0,1 – 1
C 20:2 (Eicosenic Acid)
C 22:0 ( Behenic Acid ) 0,1 – 1
C 22:1 ( Erucic Acid ) < 0,3
C 24:0 ( Lignoceric Acid )
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