CORN OIL

Corn Oil has more cholesterol-blocking plant sterols than other cooking oils and 4x more than olive oil. Plant sterols are naturally occurring nutrients found in plants that can help block the body’s absorption of LDL (bad) cholesterol. You can find them in fruits, vegetables, nuts and corn oil.

Commodity: Corn Oil (RCO).
Type: Refined, Winterized, Deodorized, Bleached.
Standards: Conform to Malaysia  Norm CEN/TC 307, International Standard Organization ISO/TC 34/SC11, International
Food Standards of United Nations, FAO Codex Alimentarius CODEX STAN 210-1999
Standard for Named Vegetable Oils or Standard of production country.
Quality: Fit for human consumption, free from foreign matter, any other oil or animal fats.
Color (51/4 Lovibond): Yellow 30, Red 3 maximum, light yellow, clear and transparent.
Odor: Neutral odor, without an artificial odor additive.
Visibility: Without any deposition and blurriness.
Taste: Neutral, without an artificial taste, free from rancidity or any strange or bad taste  and smell.
Shelf Life: 24 months  

Physical and Chemical Analysis Values:
(The values may vary within standards)
Free Fatty Acid, % m/m Oleic Acid: 0,3 maximum.
Acid Number, mg KOH/g: 0,6 maximum.
Peroxide Value, meq O2/kg: 10,0 maximum.
Iodine Value, WIJS: 103 – 135
Moisture and Volatile Matter, %: 0,2 maximum.
Saponification Value, mg KOH/g: 187 – 195  Unsaponifiable
Substances, g/kg: 2,8 maximum.
Insoluble Substances in Ether, %: 0,05 maximum.
Refractive Index, at 40oC: 1,465 – 1,468
Specific Gravity, at 20oC: 0,917 – 0,925
Soap Content, %: 0,005 maximum.
Halphen Test: Negative.
Mineral Oil Test: Negative.
Sesame Oil Test: Negative.
Cold Test, 5,5 hours at 0oC: Clear.