Product Specifications

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Oleo-chemicals

PRODUCT PARAMETER SPECIFICATION
Stearic Acid Triple Pressed Acid value, mg KOH/g 206 - 214
  Saponification value, mgKOH/g 207 - 215
  Iodine value, g I2/ 100 g 0.5 max
  Titer, °C 54 - 57
  Color, APHA 80 max
  Color, LOVIBOND 5.25" 0.5R / 2.0Y max
Stearic Acid Rubber Grade Acid value, mg KOH/g 195 - 216
  Saponification value, mgKOH/g 196 - 217
  Iodine value, g I2/ 100 g 6.0 max
  Titer, °C 50 min
  Color, GARDNER 4 max
  Color , LOVIBOND 5.25" 3.5 R / 15.0 Y max
Glycerin (USP/BP) Glycerol content, %WT 99.5 min
  Moisture content, % WT 0.5 max
  Specific gravity, 25/25 °C 1.2606 min
  Color, APHA 10 max
  Residue on ignition , %WT 0.01 max
  Chloride, ppm Cl 10 max
  Sulphate, ppm SO4 20 max
  Heavy metals, ppm Pb 5 max
  Chlorinated compounds ,ppm Cl 30 max
  Fatty acid & esters 1.0 max
Distilled Palm Fatty Acid Acid value, mg KOH/g 203 - 209
  Saponification value, mgKOH/g 204-210
  Iodine value, g I2/ 100 g 45-56
  Titer, °C 45-48.5
  Color , LOVIBOND 5.25" 2 R / 20 Y max
Distilled Coconut Fatty Acid Acid value, mg KOH/g 261-275
  Saponification value, mgKOH/g 262-276
  Iodine value, g I2/ 100 g 7-12
  Titer, °C 22-26
  Color, APHA 125 max
  Color , LOVIBOND 5.25" 0.7 R / 5.0 Y max
Soap Noodles 80/20 & 90/10 Total fatty matter 79% / 75% min
  Moisture 13.0% / 19.0% max
  Free fatty acid 1.3% / 1.3% max
  Alkalinity as NAOH 0.1% / 0.1% max
  Chloride content as NACI 0.4-0.7% / 0.4-0.7%
  Appearance White
Soya Fatty Acid Acid value, mg KOH/g 195-205
  Saponification value, mgKOH/g 198-207
  Iodine value, g I2/ 100 g 110-135
  Solidity point °C 25 - 35
  Color 2.0 max
  Moisture 0.2 max
  Content 99 % min
Lauric Acid 99% Acid value, mg KOH/g 278-282
  Saponification value, mgKOH/g 279-283
  Iodine value, g I2/ 100 g 0.5 max
  Titer °C 43-44
  Color , LOVIBOND 5.25" 0.3 R 3.0 Y max
  Content 99 % min
Oleic Acid Acid value, mg KOH/g 195-205
  Saponification value, mgKOH/g 196-206
  Iodine value, g I2/ 100 g 92-105
  Titer °C 10 max
  Color , LOVIBOND 5.25" 1.5 R 10.0 Y max
Linear Alkyl Benzene Sulfonic Acid (LABSA) Aaverage Molecular Wt . 317 - 326
  Appearance Brown viscous liquid
  Active Matter % 96% wt. min.
  Unsulphonated Organic Matter 1.8%wt
  Free Sulfuric Acid 1.25% wt.
  Colour(5%wt/wt on active matter basis in alcohol) 30 – 50 KLETT

Water 0.50 max.

COCONUT PRODUCTS

PRODUCT PARAMETER SPECIFICATION
High Fat Desiccated Coconut (fine/Medium) Moisture 3 % max
  Total fat 62-68%

Free fatty acid 0.15% max
  PH 6.1-6.7
  Protein 6 % min
  Color White, free from yellow specks or other discoloration
  Flavor Mild and sweet with no off-flavour
  Standard plate count 5000/gr max
Low Fat Desiccated Coconut Moisture 2.5 % max
  Total fat 50 %

Free fatty acid 0.2% max
  PH 6.0-6.4
  Color White, free from yellow specks or other discoloration
  Flavor Typical of coconut
  Total plate count 28,000 cfu/g
Coconut Cream Powder Fat content 60-65%
  Free fatty acid 0.15 %

Moisture 2% max
  Protein 6-8%
  Calories 345-365 /50GM serving
  Saturated fat 92-95% of total fat
  Unsaturated fat 5-8% of total fat
  Carbohydrate 24-28%
  Total plate count 100-1500 CFU/G
  Color/favor White / Mild, Sweet similar to coconut milk extracted from fresh coconut
Coconut Milk Color Milky – White
  Appearance Free flowing liquid

Free fatty acid 0.2% max
  Flavor Mild sweet and natural coconut aroma
  Fat content 17-18%
  Microbiological Commercially sterilized
Copra Appearance White milling copra
  Oil content 61%

Moisture content 6% max
Copra Meal Oil content 10% max
  Protein 16 min

Moisture 10% max
  Sand Silica 3.7%
  Fiber 16.5%

cocoa products

PRODUCT PARAMETER SPECIFICATION
Natural Cocoa Powder Fat Content 10-12 %
  Color  Light Brown
  PH 5.3 - 5.7
  Ash Content Less than 6 %
  Fineness   99.7 ± 0.2 %
  Moisture Less than 4.5 % 
  Shell Content  Less than 1.75 %
  Standard Plat Count 5,000 max
  Yeast  50 max
  Mould 50 max
  Enterobacteriaceae in 1 g Absent 
  Escherichia coli in 1 g Absent 
  Salmonella in 25 g Absent 
Alkalized Cocoa Powder Fat Content 10-12 %
  Color Brown/Blackish/Reddish/Dark
  PH  7.1 – 7.4
  Ash Content Less than 10 %
  Fineness   99.7 ± 0.2%
  Moisture Less than 4.5 % 
  Shell Content  Less than 1.75 %
  Standard Plat Count 5,000 max
  Yeast  50 max
  Mould 50 max
  Enterobacteriaceae in 1 g Absent 
  Escherichia coli in 1 g Absent 
  Salmonella in 25 g Absent 

We could make production according to your requirements including color ph values and fat content. We have different grades of cocoa powder with competitive price.