Physical State: Liquid
Appearance: Light Yellow, Clear and Brilliant
Taste: Bland
Odor: Bland
Color: 5 – 13.5 Yellow / 0.6 – 2.0 Red
Quality Standards:
Free Fatty Acid %: 0.05 – 0.1%
Peroxide Value meq/kg: 0.5 – 1.0 meq/kg
Refractive Index @ 40oC: 1.4666 – 1.47
Iodine Value (Wijs): 123 – 139
Moisture %: 0.05 – 0.1%
Cold Test: 5.5 hrs
OSI @ 110oC: 5.5 – 6.0 hrs
Saponification Value: 191 – 192
Specific Gravity @ 25oC: 0.915 – 0.925
Smoke Point: 460 – 465oF
Flash Point: 650 – 655oF
Fire Point: 690 – 695oF
Fatty Acid Properties
Typical Fatty Acid Profile (major acids)
Type Name
C14:0 Myristic 0.1%
C16:0 Palmitic 8.0 – 14.0 %
C16:1 Palmitoleic 0.0 – 0.2%
C17:0 Heptadecanoic 0.0 – 0.1%
C17:1 9-Heptadecenoic 0.0 – 0.1%
C18:0 Stearic 3.0 – 5.0 %
C18:1 Oleic 20.0 – 32.0 %
C18:2 Linoleic 47.0 – 57.0%
C18:3 Linolenic 5.8 – 8.2 %
C20:0 Arachidic 0.1 – 0.5%
C20:1 Eicosenoic 0.2 – 0.3%
C22:0 Behenic 0.2%
C24:0 Lignoceric 0.0 – 0.1%
Total Saturated Acids: 8.1 – 16.0%
Total Monounsaturated Acids: 23.5 – 32.4%
Total Polyunsaturated Acids: 52.8 – 62.2%
