24度食用级棕榈油质量指标:
(1)比重:(40℃/25℃水)0.902
(2)硬价,g I/100g:56
(3)皂化价,mg KOH/g:180
(4)透明度:35℃澄清透明
(5)气味、滋味:气味、口感良好
(6)色泽(罗维朋比色槽133.4mm):Y30、R3.0
(7)水分及挥发物%:0.03
(8)杂质%:0.03
(9)熔点℃:24
(10)酸价,mgKOH/g:0.16
(11)不皂化物%:1.0
(12)过氧化值,meq/kg:10 碘值(Wijs):≥56