Vegetable Shortening
| FFA as oleic acid, % | 0.4 max. |
| Peroxide Value Melting Point (Wiley Method) | 46°C |
| Moisture (KF Method), % | 0.1 max. |
| Iodine Value (WIJS Method) | 15 max. |
| Color (Lovibond, 5 ¼") | 3.0 Red max. |
| Odor | Clean without chemical or off odor |
| Taste / Sensory | Bland |