REFINED SOYABEAN OIL

Soybean oil specifications generally include requirements for moisture and volatile substances, insoluble impurities, acid value, peroxide value, and fatty acid composition, ensuring a high-quality, safe, and stable product. 

Here's a more detailed breakdown of common soybean oil specifications:

Physical and Chemical Characteristics:

Appearance: Clear and brilliant in appearance at ****5°F.

Color: Pale yellow.

Taste and Odor: Clean, fresh flavor, free from rancid, beany, painty, sour, or other objectionable flavors or odors.

Moisture and Volatile Matter: Maximum 0.*0%.

Insoluble Impurities: Maximum 0.*0%.

Acid Value: Maximum 4.0 mg KOH/g.

Peroxide Value: Maximum 7.5 mmol/kg.

Refractive Index (*0°C): Approximately 1.**5.

Relative Density (*0°C): Approximately 0.**2.

Un-saponifiable matter: Maximum 1.5%.

Water: Maximum 0.1%. 

Fatty Acid Composition:

Saturated Fatty Acids: *2 to *5%.

Monounsaturated Fatty Acids (Oleic Acid): *2 to *0%.

Polyunsaturated Fatty Acids (PUFA): *5 to *8%.

Alpha-linolenic acid (C**8:3): ***0%.

Linoleic acid (C**8:2): *1%.

Oleic acid (C**8:1): *3%.

Stearic acid (C**8:0): 4%.

Palmitic acid (C**6:0): *0%. 

Other Considerations:

Heavy Metals: No reportable levels of heavy metals, including lead, cadmium, chromium, mercury, and arsenic. 

Pesticide Residues: No detected levels of Organophosphate and Organochlorinated residuals. 

Other Contaminants: No known content of contamination of potentially hazardous components, including PAH, BPa, Dioxin, melamine, ethylene oxide, zearalenone, and organic solvents. 

Storage: Store at *5° - *5° F in a dry and odor-free environment. 

Shelf Life: 2 years from date of manufacture in unopened containers. 

Food Grade: Soybean oil, RBD is Generally Recognized as Safe (GRAS) as per *1CFR **2.1. 

Stability: AOM (Accelerated Oxidation Method) Minimum is 8 hrs. *5 Meq/Kg when using AOCS Method Cd *2b**2.


==================================================
Soybean oil specifications generally include requirements for moisture and volatile substances, insoluble impurities, acid value, peroxide value, and fatty acid composition, ensuring a high-quality, safe, and stable product. 
Here's a more detailed breakdown of common soybean oil specifications:
Physical and Chemical Characteristics:
Appearance: Clear and brilliant in appearance at ****5°F.
Color: Pale yellow.
Taste and Odor: Clean, fresh flavor, free from rancid, beany, painty, sour, or other objectionable flavors or odors.
Moisture and Volatile Matter: Maximum 0.*0%.
Insoluble Impurities: Maximum 0.*0%.
Acid Value: Maximum 4.0 mg KOH/g.
Peroxide Value: Maximum 7.5 mmol/kg.
Refractive Index (*0°C): Approximately 1.**5.
Relative Density (*0°C): Approximately 0.**2.
Un-saponifiable matter: Maximum 1.5%.
Water: Maximum 0.1%. 
Fatty Acid Composition:
Saturated Fatty Acids: *2 to *5%.
Monounsaturated Fatty Acids (Oleic Acid): *2 to *0%.
Polyunsaturated Fatty Acids (PUFA): *5 to *8%.
Alpha-linolenic acid (C**8:3): ***0%.
Linoleic acid (C**8:2): *1%.
Oleic acid (C**8:1): *3%.
Stearic acid (C**8:0): 4%.
Palmitic acid (C**6:0): *0%. 
Other Considerations:
Heavy Metals: No reportable levels of heavy metals, including lead, cadmium, chromium, mercury, and arsenic. 
Pesticide Residues: No detected levels of Organophosphate and Organochlorinated residuals. 
Other Contaminants: No known content of contamination of potentially hazardous components, including PAH, BPa, Dioxin, melamine, ethylene oxide, zearalenone, and organic solvents. 
Storage: Store at *5° - *5° F in a dry and odor-free environment. 
Shelf Life: 2 years from date of manufacture in unopened containers. 
Food Grade: Soybean oil, RBD is Generally Recognized as Safe (GRAS) as per *1CFR **2.1. 
Stability: AOM (Accelerated Oxidation Method) Minimum is 8 hrs. *5 Meq/Kg when using AOCS Method Cd *2b**2.