OLIVE OIL, EDIBLE "B" GRADE
GENERAL SPECIFICATIONS
Olive Oil is the fixed oil obtained from the ripe fruit of Olea europaea Linn‚.(Fam. Oleaceae).
|
TEST
|
METHOD
|
RANGE
|
|
Specific gravity @ 25°C
|
USP 26
|
0.910-0.915
|
|
Iodine value
|
USP 26
|
79 - 88
|
|
Saponification value
|
USP 26
|
190 - 195
|
|
Acid value
|
USP 26
|
1.0% max
|
|
Solidification range of fatty acids
|
USP 26
|
17° - 26°
|
|
|
Color Gardner
|
AOCS Td la-64
|
8 max
|
|
Appearance
|
Clear and brilliant, yellow green oily liquid
|
|
|
Odor
|
Characteristic
|
|
|
OLIVE OIL, EDIBLE "B" GRADE
GENERAL SPECIFICATIONS
Olive Oil is the fixed oil obtained from the ripe fruit of Olea europaea Linn‚.(Fam. Oleaceae).
|
TEST
|
METHOD
|
RANGE
|
|
Specific gravity @ 25°C
|
USP 26
|
0.910-0.915
|
|
Iodine value
|
USP 26
|
79 - 88
|
|
Saponification value
|
USP 26
|
190 - 195
|
|
Acid value
|
USP 26
|
1.0% max
|
|
Solidification range of fatty acids
|
USP 26
|
17° - 26°
|
|
|
Color Gardner
|
AOCS Td la-64
|
8 max
|
|
Appearance
|
Clear and brilliant, yellow green oily liquid
|
|
|
Odor
|
Characteristic
|
|
|
|
TYPICAL FATTY ACID COMPOSITION (%)
|
|
C14:0
|
0.1 - 1.2
|
C18:1
|
65 - 85
|
|
C16:0
|
7 - 16
|
C18:2
|
4 - 15
|
|
C18:
|
1 - 3
|
C18:3
|
<1.5
|
|
|
TYPICAL FATTY ACID COMPOSITION (%)
|
|
C14:0
|
0.1 - 1.2
|
C18:1
|
65 - 85
|
|
C16:0
|
7 - 16
|
C18:2
|
4 - 15
|
|
C18:
|
1 - 3
|
C18:3
|
<1.5
|
|