Technical aspects
Rapeseed phospholipids have a liquid, viscous consistency, uniform brown colour and a neutral taste and odour. They meet the microbiological and chemical standards applicable in the food industry.
| Parameter | Value |
|---|---|
| Water content | max. 1.0% |
| Viscosity at 25°C | max. 12.5 Pa·s |
| Gardner colour | max. 15% |
| Arsenic | max. 3 ppm |
| Lead | max. 2 ppm |
| Mercury | max. 1 ppm |
| Cadmium | max. 1 ppm |
| Total number of microorganisms | max. 3000/g |
| Yeast | max. 50/g |
| Moulds | max. 50/g |
| Coliforms | not detected in 1 g |
| Salmonella | not detected in 25 g |
