Die Codex Alimentarius Standards für Öle und Fette II

✍ Scribed by Wessels, H.

• Publisher: John Wiley and Sons
• Year: 1971
• Weight: 582 KB
• Volume: 73
• Category: Article
• ISSN: 0931-5985
• DOI: 10.1002/lipi.19710730704

✦ Synopsis

Descrijhon

S o y a B e a n O i l (synonym: S o y b e a n O i l ) is derived from soya beans (the seeds of G l y c i n e m a x (L.) Merr.)

Essential Composition and Quality Factors

2.1. I d e n t i t y C h a r a c t e r i s t i c s 2.1.1. Relative Density (200 C/water at 20" C) 2.1.2. Refractive Index ("D 40' C) 2.1.3. Saponification Value (mg KOHig oil) 2.1.4. Iodine Value (Wijs) 2.1.5. Unsaponifiable Matter 2.2. Q u a1 i t y C h a r a c t e r i s t i c s 2.2.1. Colour: Characteristic of the designated product. 2.2.2. Odour and Taste: characteristic of the designated product and free from foreign and rancid odour and taste. 2.2.3. Acid Value not more than 0.6 mg KOHig oil 2.2.4. Peroxide Value not more than 10 milliequivalents peroxide oxygedkg oil 0.919 -0.925 1.466 -1.