Acceptance criteria and required inspection indexes of commonly used animal and vegetable oils and fats

At the end of this post, the standard for variety classification and acceptance was edited by yihaiqiu520 at 2009-11-6 20:49. Soybean oil acid value: ≤ 3.0mgKOH/g water and volatile matter: ≤ 0.20% impurities: ≤ 0.20%TBA acid value water and volatile matter fish oil acid value: ≤ 0.8mgKOH/g water and volatile matter: ≤ 0.20% impurities: ≤ 0.20% iodine value: 120-140TBA acid value water and volatile iodine value rapeseed Oleic acid price: ≤ 3.0mgKOH/g moisture and volatile matter: ≤ 0.2% impurities: ≤ 0.20%TBA acid value water and volatile matter palm oil acid value ≤ 3.0mgKOH/g water and volatile matter: ≤ 0.2% impurities: ≤ 0.20%TBA acid value water and volatile mixed oleic acid value: ≤ 30mgKOH/g moisture and volatile: ≤ 2.0% impurities: ≤ 0.5%TBA acid water and volatile impurities Lard primary secondary acid value: ≤ 12mgKOH/g moisture and volatiles: ≤ 0.7 impurities: ≤ 1.0%TBA acid value: ≤ 20mgKOH/g water and volatiles: ≤ 1.0% impurities: ≤ 1.5%TBA acid value water and volatile impurities soybean fat phospholipid powder crude fat: ≥ 50.0% phospholipids: ≥ 25.0% impurities: ≤ 1.0%TBA crude fat phospholipids impurities- -- in fact, the acid price of fish oil and soybean oil can be relaxed a little bit-- it can only be strict but not lenient. -good stuff. I have a collection. Thank you for sharing-- very good information, it is worth learning-- the upper limit of the acid price of lard and mixed oil is worth discussing. It is estimated to be extremely sour when it is close to your upper limit. How dare you use it? It is suggested that the upper limit of 2 should be 5. The upper limit of acid value of fish oil is 0.8? I guess you have the wrong number? If 8, it is also high, about 5 is suitable.