Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Applicable Processes
- Food & Nutrition Applications
- Industrial Additives End Use
Properties
- Physical Form
- Appearance
- White to pale yellow solid to semi-solid lard-like fat
- Flavor
- Bland
- Odor
- Bland
- Typical Properties
- Typical Fatty Acid Profile
Value | Units | Test Method / Conditions | |
Color (Lovibond Red) | max. 4 | — | Cc 13b - 45 |
Flash Point | min. 550 | °F | Closed Cup |
Free Fatty Acid | max. 0.10 | % | Ca 5a - 40 |
Iodine Value | max. 60 | — | Cd 1 - 25 |
Melt Point | 96.0 - 110.0 | °F | Cc 3 - 25 |
Moisture Content | max. 500 | ppm | — |
OSI (at 110°C) | min. 20 | hours | — |
Peroxide Value (Initial) | 1 | meq/kg | Cd 8 - 53 |
SAP Value | 198 | mg KOH/g | — |
Smoke Point | min. 400 | °F | — |
Value | Units | Test Method / Conditions | |
C14:0 | 0.5 - 5.9 | % | — |
C16:0 | 32 - 47 | % | — |
C18:0 | 2 - 8 | % | — |
C18:1 | 34 - 44 | % | — |
C18:2 | 7 - 12 | % | — |