vegetable ghee specification
GHEE, vegetable
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Oil content |
85% palm oil, 10% palm olein, 5% canola |
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Moisture and volatile matter |
0.1% max. |
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Melting point |
36°C +/- 2°C max (as estimated by capillary tube method at complete fusion) |
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Rancidity |
Negative |
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Unsaponifiable matter |
1.3% max. by weight |
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Insoluble impurities |
0.05% max. |
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Organoleptic |
The product shall have a neutral/bland taste, free from any abnormal flavour or odour. Upon melting, it shall be clear and free of any sediment |
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Free fatty acids calculated as oleic acid |
0.1% max by weight |
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Peroxide value |
5.0 meq max. O2/Kg |
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Acidity |
0.6% max KoH mg/gr oil |
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Trans fats |
0.1% max |
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Vitamin A fortification |
24 000 – 36 000 IU/Kg |
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Vitamin D fortification |
2 400 – 3 600 IU/Kg |
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Microbiology
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Absent in 1g sample Absent in 25g sample |
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Heavy metals – Nickel – Lead – Arsenic – Iron – Copper |
Results to be provided by supplier for all raw materials used 0.5 ppm max. 0.1 ppm max. 0.1 ppm max. 1.5 ppm max. 0.1 ppm max. |
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Production date |
Minimum 12 months from date of production |
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We are currently base in 4 countries in the world and we do ship from all the verious countries, We are in Ghana, Ukraine, USA and Malasia