1. PHYSICAL PROPERTIES

FLAVOR	Characteristic, free of off-flavors
COLOR	Characteristic
MOISTURE	Max. 0,20 %
FREE FATTY ACID	Max. 1,75 %
REFRACTIVE INDEX	1.454 - 1.462
IODINE INDEX	33 - 42
SAPONIFICATION INDEX	188 - 198 mg KOH/g
MELTING POINT	32 a 36 °C

2. Microbiologicalspecification

AEROBIC PLATE COUNT (APC)	Max 1 X 104 UFC/g
YEAST AND MOLD	Max 1 x 10² UFC/g
TOTAL COLIFORM	Max. 10 NMP/g
FECAL COLIFORM	< 1/g

 3. PACKING

Product is packed in 25 Kg corrugated boxes inside poly liners.

4. STORAGE

The product must be stored in a dry, ventilated and covered area.

5. SHELF-LIFE

The product has a shelf life of 12 months, in proper storage conditions.

6. REGISTER

The product does not need to be registered at the Ministry of Health, as per Annex 1 of the Resolution # 23, dated March 15 th 2001.

7. REFERENCES

Methodologies used: Association of Official Analytical Chemists 14 th Edition, 1982.

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