Organoleptic Characteristics:
Smell and taste: normal, with aromas and characteristic symptoms of rancidity unacknowledged, alteration or contamination.
Appearance: clear and transparent at 20 ° C.
Color: up to 25 AU and 2.5 UR (yellow and red units on the Lovibond system).
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Moisture and volatile matter: less than or equal to 0.1%.
Insoluble impurities in petroleum ether: less than or equal to 0.05%.
Free acidity: less than or equal to 0.2% expressed as oleic acid.
Index of peroxides: less than or equal to 10. - Meq O2 Active / kg of oil.
Waste of soap: negative.
Refined oil is for food use, obtained from the seeds of Helianthus annuus L. plant
CHARACTERISTICS OF QUALITY
- Organoleptic Characteristics:
- Smell and taste: normal, with aromas and characteristic symptoms of rancidity unacknowledged, alteration or contamination.
- Appearance: clear and transparent at 20 ° C.
- Color: up to 25 AU and 2.5 UR (yellow and red units on the Lovibond system).
- Moisture and volatile matter: less than or equal to 0.1%.
- Insoluble impurities in petroleum ether: less than or equal to 0.05%.
- Free acidity: less than or equal to 0.2% expressed as oleic acid.
- Index of peroxides: less than or equal to 10. - Meq O2 Active / kg of oil.
