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Fatty Acids |
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Distilled palm Kernel Fatty Acid |
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CHARACTERISTIC : |
1- |
Chemical Description |
Produced by distillation of the split Palm Kernel fatty acid, obtained from the hydrolysis of palm Kernel oil (spec. no. 150604/M/002) under high pressure and high temperature .
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2- |
Appearance |
Semi – solid at Ambient temperature, with Top white color
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3- |
Odour |
Free from objectionable odours.
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Critical Identity Parameters ( To be included in all certificates of Analysis ): |
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Item |
Limits |
Analytical Method |
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4- |
Acid Value (A.V.) |
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249-264 |
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A.O.C.S Cd 3d-63/1997 |
5- |
Saponification Value (S.V.) |
250-265 |
A.O.C.S Cd 3-25/1997 |
6- |
Iodine Value (I.V.) |
16-20 |
A.O.C.S Cd 1-25/1988 |
7- |
Titer °C |
20-28 |
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8- |
GC Fatty acid composition
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C6 |
0.5 Max |
IUPAC, 1987 |
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C8 |
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IUPAC, 1987 |
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C10 |
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IUPAC, 1987 |
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C12 |
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IUPAC, 1987 |
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C14 |
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IUPAC, 1987 |
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C16 |
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IUPAC, 1987 |
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C18:0 |
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IUPAC, 1987 |
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C18:1 |
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13-18 |
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IUPAC, 1987 |
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C18:2 |
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5 Max |
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IUPAC, 1987 |
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Other Items: |
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9- |
Moisture Content (%) |
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0.1 Max |
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A.O.C.S Ca 2b-38/1995 |
10- |
Peroxide Value (meq/Kg) |
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10.0 Max |
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A.O.C.S Cd 8.8-53/1986 |
11- |
Unsaponifiable matters (%) |
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0.5 Max |
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A.O.C.S Da 10-24/1987 |
12- |
Lovibond Colour, 5¼ inch |
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Y |
R |
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Lovibond Tintometer |
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4.0 |
0.4 |
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