Flash Point | 200.0 | °F | - |
Fatty Acid Profile (C8:0 Caprylic) | 5.0 - 9.0 | % | FCC Method |
Fatty Acid Profile (C10:0 Capric) | 5.0 - 9.0 | % | FCC Method |
Fatty Acid Profile (C12:0 Lauric) | 45.0 - 48.0 | % | FCC Method |
Fatty Acid Profile (C14:0 Myristic) | 16.0 - 20.0 | % | FCC Method |
Fatty Acid Profile (C16:0 Palmitic) | 8.0 - 11.0 | % | FCC Method |
Fatty Acid Profile (C18:0 Stearic) | 2.0 - 4.0 | % | FCC Method |
Fatty Acid Profile (C18:1 Oleic) | 6.0 - 9.0 | % | FCC Method |
Fatty Acid Profile (C18:2 Linoleic) | 1.0 - 3.0 | % | FCC Method |
Free Fatty Acid (as Palmitic) | max. 0.15 | % | FCC Method |
Moisture Content | max. 0.3 | % | FCC Method |
Peroxide Value | max. 10.0 | Meq O₂/Kg | FCC Method |
Typical Fat Content | min. 99.6 | % | FCC Method |