Refined Edible Oil

1. Appearance Clear, free from turbidity or sediment at room temperature Bright and transparent in liquid form 2. Color Varies based on oil type (pale yellow to golden yellow) Measured using Lovibond Tintometer or color index 3. Odor & Taste Free from rancid, sour, or off-flavors Pleasant and characteristic of the specific oil 4. Density Typically ranges between 0.910 to 0.930 g/cm at 20C (varies with type) 5. Viscosity Depends on the type of oil and temperature Lower viscosity at higher temperatures 6. Refractive Index Generally falls between 1.460 to 1.475 at 40C 7. Moisture & Volatile Matter Should be 0.1% to ensure stability and prevent rancidity 8. Free Fatty Acid (FFA) Content Typically 0.1% for refined oils (varies for crude oils) 9. Smoke Point Varies by type: 160C - 250C Higher smoke points indicate suitability for deep frying 10. Peroxide Value Should be â?¤ 10 meq O/kg for fresh oil Indicates oxidation and shelf-life stability 11. Iodine Value Measures the degree of unsaturation Typically ranges from 80 to 140 depending on oil type 12. Saponification Value Determines the average molecular weight of fatty acids Generally ranges between 180 to 200 mg KOH/g oil 13. Shelf Life Typically 6 to 24 months depending on storage conditions