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The vegetable oil shall be clear and brilliant when held
at 70 degrees to 85 degrees Fahrenheit.
The vegetable oil shall be free from sediment, such as metal, wood, dirt, glass, paint, insects, insect parts, or any other foreign material. The vegetable oil shall have a bland odor and flavor and shall be free from beany, rancid, painty, musty, metallic, fishy, putrid, or any other undesirable odor and/or flavor. The vegetable oil shall have a light viscosity and shall not have a heavy oily mouth feel.
The vegetable oil shall be fortified with vitamin A (retinol palmitate) at the rate of 60-75 IU/g.
Bleached, Deodorized, Refined and Winterized (Style A)
|Color (Lovibond) Scale||2.0 red
|Moisture and Volatile Matter (percent by weight)||0.06|
|Free Fatty Acids as oleic, (percent) by weight, 1/ 2/||0.05|
|Peroxide Value (PV) (meg/kg), 1/||1.0|
|Stability, Oil Stability Index (OSI)1/||5 hours|
1/ Determination shall be made within seven days after
2/ Maximum of 0.06 percent free fatty acid will be acceptable if propyl gallate is added as an
4-liter steel cans, 4-liter plastic jugs, 20-liter steel pails, or 208-liter steel drums