W236403
palm oil
FG
Halal
Kosher
follows IFRA guidelines
meets purity specifications of JECFA
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.210
15 mmHg ( 160 °C)
≥99.5%
268-270 °C (lit.)
27-32 °C (lit.)
0.893 g/mL at 25 °C (lit.)
flavors and fragrances
see Safety & Documentation for available documents
no known allergens
no known allergens
fatty; citrus; rancid; sour
CCCCCCCCCC(O)=O
1S/C10H20O2/c1-2-3-4-5-6-7-8-9-10(11)12/h2-9H2,1H3,(H,11,12)
GHVNFZFCNZKVNT-UHFFFAOYSA-N
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Warning
Aquatic Chronic 3 - Eye Irrit. 2 - Skin Irrit. 2
11 - Combustible Solids
WGK 1
296.6 °F - closed cup
147 °C - closed cup
dust mask type N95 (US), Eyeshields, Gloves
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In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.
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