Vegetable Shortening
No | Parameters | Requirements |
1 | Physical characteristics | |
Physical appearance | Semi solid mass | |
Color | Yellow or light yellow | |
Odor | Free from rancid ,tallowy or other objectionable odor | |
Melting point (oC) | 35-45 | |
Foreign matter | With no visually detectable foreign matter | |
2 | Chemical characteristics | |
Free fatty acid | 0.15 max | |
Iodine value | 40-60 | |
Peroxide value (meq/kg) | 2 max | |
Saponification value | 190-195 | |
Moisture and impurities (%) | 0.25 max | |
Color (5 ¼ inch cell) | Red 3+0.5,yellow =30+5 | |
3 | Heavy meals | |
Iron (ppm) | 0.5 max | |
Copper (ppm) | 0.1 max | |
Lead (ppm) | 0.1 max | |
Arsenic (ppm) | 0.1 max | |
4 | Backing test | |
Moisture (%) | 5 max | |
Crust color | Golden brown | |
Crust texture | Smooth | |
Crumb color | Creamy white | |
Taste | Typical to biscuit | |
Crispiness | Crispy | |
Mouth feel | No residue in mouth | |
5 | Shelf life | 6 months min |
No | Parameters | Requirements |
1 | Appearance | Yellow to red ,semi solid |
Color Lovibond 5¼" | 3.0 Red, 30 Yellow max | |
2 | Chemical characteristics | |
Free Fatty Acids% (palmitic acid) | 5max | |
Moisture & Impurities % | 0.25max | |
Iodine Value Wijs' | 48max | |
Slip Melting Point | 24max | |
Peroxide Value Meq/kg | 1max | |
Saponification Value | 190-205 | |
Smoke point (oF) | 420min | |
Fat stability (AOM)(hours | 25min | |
Melting point | 44min | |
3 | Microbiological | |
Total plate count 35oC/2D | <1000 | |
Escherichia coli MPN | 0 | |
Yeast 25oC/5D | <10 | |
Coliform Count MPN | 0 | |
Staphylococcus aureus | 0 | |
Mould 25oC/5D | <10 |