| Parameter |
Limit |
Unit |
Method |
| Melting point (capillary) | 28 - 45 | °C | Ph. Eur. (2.2.15) |
| Acid value | max. 1,5 | KOH mg/g | Ph. Eur. (2.5.1) |
| Refractive index (40°C) | 1,455 - 1,465 | | Ph. Eur. (2.2.6) |
| Saponificaton value | 165 - 190 | KOH mg/g | Ph. Eur. (2.5.6) |
| Iodine value | 45 - 75 | g I2/100g | Ph. Eur. (2.5.4.A) |
| Fatty acid composition | | | Ph. Eur. (2.4.22 A) |
| 18:3 Linolenic acid | max. 0,3 | % | Ph. Eur. (2.4.22 A) |
| 14:0 Myristic acid | max. 0,5 | % | Ph. Eur. (2.4.22 A) |
| 16:0 Palmitic acid | 3 - 9 | % | Ph. Eur. (2.4.22 A) |
| 18:0 Stearic acid | 34 - 48 | % | Ph. Eur. (2.4.22 A) |
| 18:1 Oleic acid | 38 - 50 | % | Ph. Eur. (2.4.22 A) |
| 18:2 Linoleic acid | 3 - 8 | % | Ph. Eur. (2.4.22 A) |
| 20:0 Arachidic acid | max. 2,5 | % | Ph. Eur. (2.4.22 A) |
