Solid state (RBD stearin)

A. STEARIN:

 

1. Sensory characteristics:

               

No

Specific characteristics

Quality values

1

Color

ivory white (0.3R/1.7Y)

2

Smell

pleasant, no rancid or burnt

3

Taste

bland

4

State

solid

 

2. Microbiological characteristics:

 

No

Specific characteristics

Quality values

1

Total aerobic plate count (APC)

≤ 103

2

Coliforms

≤ 10

3

E.Coli

≤ 03

4

S.aureus

Not detected

5

Salmonella (/25 ml)

Not detected

6

Total viable count (TVC)

Not detected

 

No

Specific characteristics

Quality values

1

Melting point  (0C)

44

2

Mettler cloud point

(0C, rate:-30C)

 

3

FFA (%)

≤ 0.16

4

IV (wijs)

≥ 57

5

PV (meq O2)

Not detected

6

AnV (ppm)

≤ 2.62

7

Water by Karl Fisher (ppm)

Not detected

3. Physiochemical characteristics:

 

No

Composition

Content (%)

1

C12:0(Lauric)

0.1

2

C14:0 (Myristic)

4.0

3

C14:1 (Myristoleic)

0.1

4

C15:0 (Pantadecylic)

0.2

5

C16:0 (Palmitic)

35.3

6

C16:1t (Palmitoleic)

0.5

7

C16:1c (Sapienic)

1.0

8

C17:0 (Margaric)

0.4

9

C17:1 (Margaroleic)

0.1

10

C18:0 (Stearic)

10.5

11

C18:1t (Petroselenic)

0.8

12

C18:1c (Oleic)

33.8

13

C18:2t (Linoleic)

0.4

14

C18:2c (Linoleic)

10.1

15

C18:3t (Linolenic)

Not detected

16

C18:3c (Linolenic)

0.3

17

C20:0 (Arachidic)

Not detected

18

C20:1 (Eicosenic)

0.9

19

C22:0 (Beheric)

0.1

20

C22:1 (Cetoleic)

0.5

21

C20:2 (Eicosadienoic)

0.4

22

C20:3 (Eicosatrenoic)

0.2

23

C20:5 (EPA)

0.0

24

C22:3 (Docosatrenoic)

0.0

25

C22:4 (Docosatetraenoic)

0.1

26

C22:5 (Docosapentaenoic)

0.0

27

C22:6 (DHA)

0.1

28

b-Caroten (ppm)

0.85

SFA (%)

≤ 50

MUFA (%)

≥ 38

PUFA (%)

≥ 12

 

4. Usage:

 

The solid “Stearin” obtained after refining to be fine white, low melting temperature of about 440C, which can be used for frying products in the food industry, such as instant noodles, snacks, chips, fruit fried packing. In addition, the solid “Stearin” is the main and most important to produce shortening and margarine - products commonly used in the food industry and confectionery.

 

 

 

 

 

RBD stearin

 

 

 

 

 

B. SHORTENING:

The Company is investing in production equipments and technologies, and then going to introduce to the market in 2014.

 

C. MAGARINE:

The Company is investing in production equipments and technologies, and then going to introduce to the market in 2014.

 

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