Monoglyceride Content:90% min.
Iodine Value(g/100g):3.0 max.
Freezing Point (DEG.C.):60-70
Melting Point (DEG.C.):65.0 max.
Free Fatty Acid (as stearic acid): 2.5% max.
Free Glycerol: 1.2% max.
Saponification Value (mg KOH/g): 1.2 max.
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