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REFINED CANOLA OIL

1.Type:Cooking Oil
2.Processing Type: Refined
3.Packaging:Plastic Bottle
4.Use:Cooking

Grade: Grade First
Color: Light yellow
Purity (%): 100%
Cultivation Type: Common
Density (25º /4º ) 0, 9139/0, 9190
Refined Type: Cold-pressed/winterized

Specification Canola Oil:

Chemical Characteristics:
Free Fatty Acid: 0.1 – 0.15% max
Peroxide Value: 1.0 – 2.0 meq/kg max
Color (Lovibond): 12.0 – 15.0 Yellow / 1.5 – 2.0 Red
Iodine Value (Wijs): 100 – 122
Moisture:  0.05 %max
AOM:  20 hrs min
Cold Test:      5.5 – 12 hrs min
Refractive Index @ 40oC:    1.460 – 1.467
Specific Gravity @ 25oC:    0.914 – 0.920
Saponification Value:    182 – 193
Smoke Point:     460 – 530oF
Flash Point:     610 – 640oF
Fire Point:     670 – 690oF
Fatty Acid Properties:
Chemical Characteristics:
Free Fatty Acid: 0.1 – 0.15% max
Peroxide Value: 1.0 – 2.0 meq/kg max
Color (Lovibond): 12.0 – 15.0 Yellow / 1.5 – 2.0 Red
Iodine Value (Wijs): 100 – 122
Moisture:  0.05 %max
AOM:  20 hrs min
Cold Test:      5.5 – 12 hrs min
Refractive Index @ 40oC:    1.460 – 1.467
Specific Gravity @ 25oC:    0.914 – 0.920
Saponification Value:    182 – 193
Smoke Point:     460 – 530oF
Flash Point:     610 – 640oF
Fire Point:     670 – 690oF
Fatty Acid Properties: