Distilled Palm Stearin Fatty Acid Exporter




Characteristic :
Free from objectionable odours.

  • Chemical Description    Produced by distillation of the split Palm Stearin fatty acid, obtained from the hydrolysis of palm Stearin oil (spec. no. 150604/M/003) under high pressure and high temperature.
  •  Appearance   
  • Semi–solid at Ambient temperature, with Top white color.
  • Odour Free from objectionable odours.

Specifications

Use Industrial
Sap Value (Mg KOH/G) 204-210
Shelf Life 1 year
Pack Quantity 1kg
Acid Value (Mg KOH/G) 203-209
Iodine Value (G Iz/IOOg) 45-56 Titre Degree Celsius


Critical Identity Parameters ( To be included in all certificates of Analysis )

Item Limits Analytical Method
Acid Value (A.V.) 206-214 A.O.C.S Cd 3d-63/1997
Saponification Value (S.V.) 207-215 A.O.C.S Cd 3-25/1997
Iodine Value (I.V.) 30-40 A.O.C.S Cd 1-25/1988
Titer °C 48-53 A.O.C.S Cc-25/1988
GC Fatty acid composition    
C6   IUPAC, 1987
C8   IUPAC, 1987
C10   IUPAC, 1987
C12 1 Max IUPAC, 1987
C14 2 Max IUPAC, 1987
C16 55-65 IUPAC, 1987
C18:0 4 7 IUPAC, 1987
C18:1 20-30 IUPAC, 1987
C18:2 3 8 IUPAC, 1987

Other Items

Item Limits Analytical Method
Moisture Content (%) 0.1 Max A.O.C.S Ca 2b-38/1995
Peroxide Value (meq/Kg) 10.0 Max A.O.C.S Cd 8.8-53/1986
Unsaponifiable matters (%) 0.5 Max A.O.C.S Da 10-24/1987
Lovibond Colour, 5¼ inch Y- 3 , R – 0.3 Lovibond Tintometer



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