Product Index

Sensory Index.
ORGANIC COLOR					Color Value (K2Cr2O7/100ml)	Transparency	Smell	Forming Structure
Light golden					0.14g K2Cr2O7/100mlH2SO4	clear and transparent	no burnt smoky, musty, smell and odor	clean and neat surface, solid and crisp
Physical and chemical Index.
Moisture			Melting Point	Refractive index(N40℃)	FFA(%)	Saponification value (mgKOH/g)	Iodine value(gI/100g)	Unsaponification Value
5% Max.			30-34 ℃	1.460-1.475/40℃	1.75 Max.	188-198mgKOH/g	33-42gI/100g	35% Min.
hygienic index
pure quality, without any foreign impurity, meet the Food Sanitation Standards

Nutrition Information
Items	Energy	Protein	Fat	Saturated fatty acid	Trans fatty acid	Carbohydrate	Total dietary fiber	Sodium
g/Per 100g	3688kj	0.37g	99.5g	60.5g	0g	0.1g	0.1g	0mg

Allergen Information
Allergen/ Sensitivity	Egg	Milk/Dairy	Wheat	Soy/Soybeans(not including refined oil)	Crustacean Shellfish-Examples:Crab ,crayfish,lobster,shrimp	Tree Nuts(not including refined oil)	Peanuts(not including refined oil)	Fin Fish
Present(Y/N)	N	N	N	N	N	N	N	N

Packing, Shelf life and Storage
Standard Packing	Shelf Life	Storage condition
In kraft paper bag with inner polyethylene liner of 25kg(net) / bag nett weight; 25.65 Gross Weight	2 Years in original package	Temperature: max.25℃    Relative moisture:  max:70%