Good day
I would like to know the acceptable PV in Palm Free Stabilizer. I read a PV between 10-20 mEq/Kg has a rancid taste often noticeable. Does anyone know if any references within food industries support this statement. Our lab results was >11 but no rancid taste noticeable on the batch.
Rancidity is always a big topic. PV is one of them but not clear what the limit is.
Thank you