离岸价格
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Minimum Order
位置:
Malaysia
最小订单价格:
-
最小订单:
14 Metric Ton
包装细节:
1 L, 2 L, 4L, 5 L plastic bottles or in bulk, 180kg in steel barrel According to customer's requi
交货时间:
22 Days
供应能力:
7000 Metric Ton per Month
付款方式:
Western Union, L/C, T/T
Malaysia
联系人 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
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�
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�0��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:�
�
�
�
