TESTS

Hamiltons Farm 10/25/2009

Specification

As Follows

METHOD

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6.1

Standard microbial plate count

<1

AS1766.2.1.91 + 1.3.91

6.2

Aerobic microbial plate count

<1

MAL GP11-c

6.3

Coliforms

<10

AS 1766.2.3.92

6.4

E coli

<1

AS 1766.2.3.92

6.5

Salmonella sp

ND

AS 1766.2.5.92

6.6

Yeasts

<1

AS 1766.2.2.97

6.7

Moulds

<1

AS 1766.2.2.97

6.8

Viruses mainly influenza virus

ND

TESTS

Specification Range

METHOD

7.1

Water content

0.1 – 0.5

AOCS Ca 2c-25

7.2

Free fatty acid

0.20 – 1.20

AOCS Ca 5a-40

7.3

Peroxide value

0.5 – 10.0

AOCS 965.33

TESTS

Specification Range

METHOD

8.1

Saponification value

190 – 200

AOCS Cd 3-25

8.2

Specific gravity @ 40 ºC

0.897 – 0.920

AOCS Cc 10a-25

8.3

Viscosity @ 40 ºC

31 – 48

AOCS Ja 11-87

8.4

Refractive index

1.455 – 1.467

AOCS Cc 7-25

8.5

Iodine value

62.0 – 105.0

AOCS Cd 1-25

9.1

METHODOLOGY

AOCS 969.33  963.22

9.2

IDENTITY

Specification Range

9.3

C14:0 Myristic

0.20 – 0.50

9.4

C16:0 Pakmitic

17.0 – 23.0

9.5

C16:1 Palmitoleic

2.0 – 4.0

9.6

C18:0 Stearic

7.0 – 11.0

9.7

C18:1 Oleic

35.0 – 55.0

9.8

C18:1 Trans Elaidic

0.08 – 0.80

9.9

C18:2 Linoleic

6.24 – 17.62

9.10

C18:3 Linolenic

0.50 – 18.0

9.11

C20:1 Eicosenic

0.14 – 0.50

9.12

Saturated

28.0 – 32.0

9.13

Monounsaturated

50.0 – 58.0

9.14

Polyunsaturated

5.0 – 17.0

9.15

Omega 3

0.50 – 18.0

9.16

Omega 6

6.0 – 17.0

Type

Range Values

Carotenoids

0.2 – 0.4

Vitamin A

0.9 – 2.5

Vitamin E

3.0 – 4.9

Ash

<0.01

Iron

<0.1

Zinc

<0.02

Magnesium

<0.1