Enhanced TDS
Identification & Functionality
- Tilley Product Number
- Food Ingredients Functions
- Technologies
- Product Families
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Physical Properties
Value Units Test Method / Conditions Mono Ester Content 36 - - Hydrophilic Lipophilic Balance 3.8 - - lodine Value 80 - - Saponification Value 145 - 155 - - Flash Point min. 350 °C PMCC - Nutritional Information
Value Units Test Method / Conditions Calories 723 kcal/100g Atwater calculation Total Fat 72.24 g/100g AOAC 996.06 Saturated Fat 5.27 g/100g AOAC 996.06 mod. Trans Fat 0.12 g/100g AOAC 996.06 mod. Monounsaturated Fat 47.48 g/100g AOAC 996.06 mod. Polyunsaturated Fat 16.26 g/100g AOAC 996.06 mod. Cholesterol 1 mg/100g AOAC 994.10 mod. Sodium 123 mg/100g AOAC 965.17, AOAC 985.01 mod. Total Carbohydrate 17.9 g/100g calculated Protein 0.26 g/100g AOAC 990.03 AOAC 992.15 Potassium 30 mg/100g AOAC 965.17 AOAC 985.01 mod. - Specifications
Value Units Test Method / Conditions Acid Value max. 2 mg KOH/g - Color max. 4 - Gardner Solids Content (at 105°C,1.5 Hrs) 88.0 - 92.0 % -
Storage & Handling
- Shelf Life
- 2 years