Vegetable Shortening
| No | Parameters | Requirements |
| 1 | Physical characteristics | |
| Physical appearance | Semi solid mass | |
| Color | Yellow or light yellow | |
| Odor | Free from rancid ,tallowy or other objectionable odor | |
| Melting point ( oC) | 35-45 | |
| Foreign matter | With no visually detectable foreign matter | |
| 2 | Chemical characteristics | |
| Free fatty acid | 0.15 max | |
| Iodine value | 40-60 | |
| Peroxide value (meq/kg) | 2 max | |
| Saponification value | 190-195 | |
| Moisture and impurities (%) | 0.25 max | |
| Color (5 ¼ inch cell) | Red 3+0.5,yellow =30+5 | |
| 3 | Heavy meals | |
| Iron (ppm) | 0.5 max | |
| Copper (ppm) | 0.1 max | |
| Lead (ppm) | 0.1 max | |
| Arsenic (ppm) | 0.1 max | |
| 4 | Backing test | |
| Moisture (%) | 5 max | |
| Crust color | Golden brown | |
| Crust texture | Smooth | |
| Crumb color | Creamy white | |
| Taste | Typical to biscuit | |
| Crispiness | Crispy | |
| Mouth feel | No residue in mouth | |
| 5 | Shelf life | 6 months min |
| No | Parameters | Requirements |
| 1 | Appearance | Yellow to red ,semi solid |
| Color Lovibond 5¼" | 3.0 Red, 30 Yellow max | |
| 2 | Chemical characteristics | |
| Free Fatty Acids% (palmitic acid) | 5max | |
| Moisture & Impurities % | 0.25max | |
| Iodine Value Wijs' | 48max | |
| Slip Melting Point | 24max | |
| Peroxide Value Meq/kg | 1max | |
| Saponification Value | 190-205 | |
| Smoke point ( oF) | 420min | |
| Fat stability (AOM)(hours | 25min | |
| Melting point | 44min | |
| 3 | Microbiological | |
| Total plate count 35 oC/2D | <1000 | |
| Escherichia coli MPN | 0 | |
| Yeast 25 oC/5D | <10 | |
| Coliform Count MPN | 0 | |
| Staphylococcus aureus | 0 | |
| Mould 25 oC/5D | <10 |
