FOB Price
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Minimum Order
Place of Origin:
Malaysia
Price for Minimum Order:
-
Minimum Order Quantity:
14 Metric Ton
Packaging Detail:
1 L, 2 L, 4L, 5 L plastic bottles or in bulk, 180kg in steel barrel According to customer's requi
Delivery Time:
22 Days
Supplying Ability:
7000 Metric Ton per Month
Payment Type:
Western Union, L/C, T/T
Malaysia
الشخص الذي يمكن الاتصال به Ms. Mohamed
U0114 Jalan Awang Razak,87000 WP, Kota Kinabalu, Sabah
Refined soybean oil Ingredients, composition by quantities:
Soy oil: **0 %
TBHQ: **0 ppm (max.)
Citric acid: *0 ppm (max)
High quality refined soybean oil
1) Product’s description:
1.1. ORGANOLEPTIC CHARACTERISTICS:
1.1.1. Appearance/color: Yellowy reddish oily, translucent and shiny liquid. Free from foreign suspended matter.
1.1.2. Odor and taste: Neutral specific to mixed refined oil, no strange aftertaste.
1.2. PHYSICAL-CHEMICAL CHARACTERISTICS:
|
Property |
Minimum |
Maximum |
Units |
|
Acidity (as oleic acid) |
0, *0 |
% |
|
|
Soap (as Sodium oleate) |
Negative |
mg/Kg. |
|
|
Non-saponifying matter |
1 |
% |
|
|
Yellow color (**3 mm Lovibond tray) |
*0 |
Value |
|
|
Red color (**3 mm Lovibond tray) |
2 |
Value |
|
|
Peroxide value (*) |
2, 5 |
MeqO2/Kg. |
|
|
Iodine value |
**5 |
**0 |
Value |
|
Moisture and volatile matter |
0, *5 |
% |
|
|
Chlorophyll |
**0 |
ppb |
(*) upon loading the product at AGD plant.
Note: Winter test: min. *4 hs. at 0º C (additional analysis)
1.3. Ingredients, composition by quantities:
Soy oil**0 %TBHQ**0 ppm (maximum)
Citric acid *0 ppm (maximum)
1.4. Normal storage and preservation conditions: keep covered and protected from direct exposure to light and heat sources, in a cool and dry atmosphere since long storage in a wet environment can cause turbidity.
1.5. Container:
· Primary: PET (terephthalate polyethylene) bottles, obtained through injection-blowing and PE caps (low and high density polyethylene) obtained through injection.
· Secondary: corrugated cardboard boxes.
1.6. Shelf life: 2 years under normal preservation and storage conditions, that have been determined through artificial ageing testing and peroxide and organoleptic degradation measurement in the lab.
1.7. Microbiological risk: due to its low water content (max. 0.*5%) it does not present risks related to microorganisms growth.
1.8. Identification system for the production lots:
· Primary container: L: production date and time.
Expiration date
Where L: is the lot.
· Secondary container: production date and time.
1.9. Nutritional information:
