Hydrogenated Soybean Oil BP USP NF IP Reagent FCC Food Grade Manufacturers Exporters

Hydrogenated Soybean Oil

Test Specification...USP
Characters It occurs as a white mass, flakes or powder that melts to a clear, pale yellow liquid when heated

Test A

Test B

Test for Fatty Acid Composition

Tests for Melting Range or Temperature

Solubility Freely soluble in methylene chloride, in hexane after heating, and in toluene; very slightly soluble in alcohol; practically insoluble in water
Limit of Nickel Not more than 1 µg/g
Alkaline Impurities Not more than 0.4 mL of 0.01 N hydrochloric acid VS is required.
Melting range or temperature 66°to 72°
Acid value Not more than 0.5
Fatty acids compositions-

1. Saturated fatty acids of chain lengths less than C14

2. Myristic acid(C14)

3. Palmitic acid(C16)

4. Stearic acid (C18:0)

5. Oleic acid(C18:1)

6. Linoleic acid(C18:2)

7. Linolenic acid(C18:3)

8. Arachdic acid(C20)

9. Behenic acid(C22)

1. Not more than 0.1%

2. Not more than 0.5%

3. 9.0% to 16.0%

4. 79.0% to 89.0%

5. Not more than 4.0%

6. Not more than 1.0%

7. Not more than 0.2%

8. Not more than 1.0%

9. Not more than 1.0%

Peroxide value Not more than 5.0
Unsaponifiable matter Not more than 1.0%
Water determination Not more than 0.3%
Residual Solvents Meets the requirements

Shelf life, Storage and Packing
It should be stored in a segregated area in a cool and ventilated place away from combustible materials. Keep in a tightly closed container, sealed until ready for use. It is packed in 25kg or 50kg HDPE bags or drums as required.

GLP, cGMP (FDA) Approved, ISO 9001, ISO 14001, ISO 45001, ISO 17025, ISO 22000, FSSC 22000, FSSAI, Halal and Kosher certified.
We observe WHO Good manufacturing practice and Good laboratory practice.