| Neutralization process : |
 |
Temperature of fatty acid before Neutralization coil : 60 – 63 °C |
|
Temperature of fatty acid IN Neutralization coil : 94 – 97 °C |
|
Temperature of fatty acid AFTER Neutralization coil : Around 90°C in storage |
|
Packing Temperature : 30 – 35 °C |
|
Storage condition |
|
| CHARACTERISTIC : |
| 1- |
Chemical Description |
Produced by Neutralization of distilled fatty acid by caustic soda |
| 2- |
Appearance |
Top white Noodles, 1.2 cm long with a diameter of 0.8 cm, free from any black specks or foreign materials, fins are about 0.5%. |
| 3- |
Odour |
Free from objectionable odours |
|
| |
| Critical Identity Parameters ( To be included in all certificates of Analysis ): |
| |
Item |
Limits |
Analytical Method |
 |
|
| 1- |
A.O.C.S. Ca 2b-38 |
 |
10.5 – 13. 5 % |
|
Moisture Content (%) |
| 2- |
E. S.1140/2001 |
78.5 – 81.5 % |
Total Fatty Matter (%) |
| |
|
5 Max |
Peroxide value |
| 3- |
A.O.C.S. Ca 6a-40 |
0.25 max % |
Unsaponified Matter (%) |
| 4- |
A.O.C.S. Ca 14-56 |
0.35 – 1.0 % |
Glycerol Concentration (%) |
| 5- |
A.O.C.S. Da 4a-48 |
0.5 – 1.0 % |
Free fatty acid |
| |
| GC. Fatty acid composition |
|
| C18:3 |
C18:2 |
C18:1 |
C18:0 |
C16 |
C14 |
C12 |
|
F.A( %) |
| NA |
NA |
24.4- 32.8 |
NA |
40.60-47.60 |
NA |
9.2-12.40 |
0.20 max |
Spec . Limits |
|
| |
|
