| PARAMETERS | VALUE | TEST METHOD |
| І. ORGANOLEPTIC PARAMATERS | ||
| 1. Appearance | clear without sediments | |
| 2. Colour | light yellow | |
| 3. Taste and odour | blanc | |
| II. CHEMICAL PARAMATERS | ||
| 1. Colour index (Lovibond) – 5 ¼” | max 1.0 R/9.0 Y | BDS EN ISO 15305 |
| 2. Moisture and volatile matters | max 0.03 % | BDS EN ISO 662 |
| 3. Relative index at 20°C | 0.9165 – 0.9235 | BDS EN ISO 6883 |
| 4. Acidity as oleic acid | max 0.10 % | BDS EN ISO 660 |
| 5. Phosphorous content | max 5 ppm Р | BDS EN ISO 10540 – 1 |
| 6. Peroxide value | max 4 meqO2/kg | BDS EN ISO 3960 |
| 7. Iodine value | 110 – 143 | BDS EN ISO 3961 |
| 8. Saponification value | 188 – 195 | BDS EN ISO 3657 |
| 9. Refractive index | 1.4735 – 1.4755 | BDS EN ISO 6320 |
| 10. Unsaponificable matters | max 0.7 % | BDS EN ISO 3596 |
| 11. Waxes content | max 4 ppm | Cold test AOCS CC 11 – 53 |
| 12. Mineral oil content | Not allowed | BDS EN ISO 5508 |
| 13. Fatty acid content | ||
| Palmitic acid – C16:0 |
% of the total fatty acid content |
5.5 – 8.5 |
| Stearic acid – C18:0 | 3 – 5.5 | |
| Oleic acid – C18:1 | 20 – 40 | |
| Linoleic acid – C18:2 | 40 – 70 | |
| Linolenic acid – C18:3 | 0.5 – 1.5 | |