Avocado Oil, Almond Oil, Grade Seed Oil, Sesame Oil, Coconut Oil, Olive Oil, Rapeseed Oil, Castro Oil, Jatropher Oil, Corn Cooking Oil, Soybean Cooking Oil, Canola Cooking Oil, Sunflower Cooking Oil,

Category: Cooking Oil

Product 1: Avocado oil

Details:

Avocado Oil is the oil that is extracted from the fleshy portion of the avocado fruit from the tree Persea Americana. There are several methods to extract the Oil from the fruit of Avocado fruit, to.name few Expeller Pressed, Cold Pressed, Fermentation, etc. Avocado Oil can be labeled as Refined Avocado Oil, Expeller Pressed Avocado Oil, Cold Pressed Avocado Oil, Organic Avocado Oil, Virgin Avocado Oil, and Extra Virgin Avocado Oil.

Product Avocado oil

Product Type Oleochemcial

Synonym Persea Gratissima oil; Persea Americana

Class Oils: Vegetable Oil

Botanicals Powders and Extracts

Green Chemicals Eco-Friendly

Appearance Greenish-yellow, bright & clear oily liquid

Flavor / Odor Bland / Odorless

Color Gardner AOCS Td la-64    4 max

Specific gravity 0.90900 to 0.91900 @ 25.00 °C

Refractive Index 1.45700 to 1.47200 @ 20.00 °C

Flash Point > 200.00 °F. TCC

Saponification value 177-199

Iodine value 71-95

Insolubility in water

Solubility min. oil, isopropyl esters, ethanol

Density 0.908-0.925

Product 2: Corn oil

Details:

Corn Oil is the refined fixed oil obtained from the germ of corn kernels.  

Appearance Golden yellow, bright & clear oily liquid.

Color in 1 cell y+5 r 4 TO 10 Unit

Color Gardner  AOCS Td la-64 5 max

Clarity Transparent without sediment

Free Fatty Acid ( f.f.a) 0.06 to 0.100 %

Indine 102 - 130

Moisture % 0.025 to 0.10 %

Peroxide Value 0.75 to 2 %

Saponification Value 187 to 195

Specific Gravity at 30°C 0.912 to 0.921

Taste and Odor Without bitterness and taste without the smell.

Unsaponificable Matter 1 to 1.5

Odor Bland, odorless 

Product 3: Canola Oil (Organic)

Details:

Canola Oil, NOP – Refined, Bleached and Deodorized

CERTIFICATE OF ANALYSIS: Each shipment to include certificate.

DESCRIPTION: Organic Canola seeds are pressed using cold-pressing technology, degummed, bleached (if necessary), and deodorized under vacuum and controlled temperature.

APPEARANCE, FLAVOR & COLOR Light green in color with light taste

AVERAGE ANALYSIS:

IODINE VALUE: 100 – 130

PEROXIDE VALUE: 1.00 Max.

FATTY ACID COMPOSITION:

FREE FATTY ACID Max. 0.10% of Oleic Acid

MYRISTIC ACID C 14:0 0.20 % Max.

PALMITIC ADIC C 16:0 3.0 – 6.0 %

PALMITOLEIC ACID C 16:1 0.60 % Max.

STEARIC ACID C 18:0 1.0 – 3.0

OLEIC ACID C 18:1 51 – 70 %

LINOLEIC ACID C 18:2 15 – 30 %

LINOLENIC ACID C 18:3 5 – 15 %

ARACHIDIC ACID C 20:0 0.2 – 1.2 %

EICOSENOIC ACID C 20:2 0.1 – 3.0 %

BEHENIC ACID C 22:0 0.5 % Max.

ERUCIC ACID C 22:1 2.0 % Max.

STORAGE: Store in a cool dry place away from direct sources of sunlight, heat, and oxidizers. Properly stored unopened containers have an expected shelf life of 24 months.

Product 4: Oleic RBDW Sunflower, High Oleic

Details: 

New hybrids of the traditional sunflower species product an oil unusually high in oleic acid C18:1.The appearance of this new hybrid only differs in the color of the kernel shells from off white to silver grey compared to black resp. black stripes.The seed is pressed; the obtained oil is filtered and subsequently refined. The result is a light transparent high oleic sunflower seed oil with excellent oxidative stability.

APPEARANCE, FLAVOR & COLOR Light transparent oil, nearly neutral in odor and taste.Color Lovibond 5¼:red = 1.5,yellow = 12

AVERAGE ANALYSIS:

DENSITY (20° C): 0.912 – 0.920

IODINE VALUE: 78 – 90

REFRACTIVE INDEX (20◦ C): 1.464 – 1.474

ACID VALUE: Max. 0.4

SPECIFIC GRAVITY:

SAPONIFICATION: 187 – 197

FATTY ACID COMPOSITION:

PALMITIC ADIC C 16:0 Max. 6.0%

STEARIC ACID C 18:0 Max. 10%

OLEIC ACID C 18:1 Min. 80%

LINOLEIC ACID C 18:2 Max. 15%

ARACHIDIC ACID C 20:0 Max. 2%

BEHENIC ACID C 22:0 Max. 3%

OTHER FATTY ACIDS Max. 3%

SMOKE POINT: 240° C

REGISTRATIONS: CAS-No.:8001-21-6                  EINECS No.:232-273-9

STORAGE: Keep away from direct sunlight at room temperature in tightly sealed containers (nitrogen blanketed).

Product 5: Oleic RBDSunflower, Mid Oleic, RBD

Details;

New hybrids of the traditional sunflower species product an oil unusually high in oleic acid C18:1. The appearance of this new hybrid only differs in the color of the kernel shells from off white to silver grey compared to black resp. black stripes. The seed is pressed; the obtained oil is filtered and subsequently refined. The result is a light transparent high oleic sunflower seed oil with excellent oxidative stability.

APPEARANCE, FLAVOR & COLOR Clear, pale yellow liquid; almost odorless with characteristic bland taste.   Color Lovibond 5¼: red = 1.2 Max.

AVERAGE ANALYSIS:

PEROXIDE VALUE 1.0 meq/kg Max.

IODINE VALUE: 96 – 112

ACID VALUE: Max. 0.5

MOISTURE: 0.10% Max.

COLD TEST AT 0°C 12 Hours Min.

SPECIFIC GRAVITY: 0.919 – 0.924

SAPONIFICATION: 188 – 198

FATTY ACID COMPOSITION:

PALMITIC ADIC C 16:0 4.0 – 6.0%

STEARIC ACID C 18:0 2.5 – 5.0%

OLEIC ACID C 18:1 Min. 50%

LINOLEIC ACID C 18:2 15.0 – 35.0%

LINOLENIC ACID C 18:3 Max. 0.1

ARACHIDIC ACID C 20:0 Max. 0.6%

BEHENIC ACID C 22:0 Max. 1.1%

OTHER FATTY ACIDS Max. 3%

STORAGE: Keep away from direct sunlight at room temperature in tightly sealed containers (nitrogen blanketed). The shelf life is 2 years from date of manufacture in unopened containers.

USAGE: Mid-Oleic Sunflower Oil is commonly used in the food industry in conditions with extra high cooking temperatures; this oil is also recognized for its health benefits of lower levels of trans fats. Sunflower oils are also used in cosmetic formulations as an emollient.

Product 6: Soybean Oil, Organic RBD

Details:

Organic Soybean Oil is derived from a Non-GMO Organic plant source. The organic beans originate from the USA, South America, and/or India, depending on availability. The beans are crushed, and oil refined and processed in the USA.

APPEARANCE, FLAVOR & COLOR Bland flavor with no odor, color (Lovibond) Red = 2.0 Max.

AVERAGE ANALYSIS:

IODINE VALUE: 118 – 135

PEROXIDE VALUE: Max. 1.0

ACID VALUE: Max. 0.10%

MOISTURE: Max. 0.10%

SMOKE POINT: 440°F – 460°F

FLASH POINT: 600°F

FATTY ACID COMPOSITION:

PALMITIC ADIC C 16:0 8.0 – 14.0

STEARIC ACID C 18:0 3.0 – 5.0

OLEIC ACID C 18:1 20.0 – 25.0

LINOLEIC ACID C 18:2 50.0 – 57.0

LINOLENIC ACID C 18:3 6.0 – 8.0

STORAGE: Store at 65° – 75° F in a dry and odor-free environment. The shelf life is 2 years from date of manufacture in unopened containers.

Product 7: Coconut Oil, Organic RBD

Details:

This oil is expeller pressed, extracted and refined, bleached and deodorized (RBD) in a process that does not involve solvents or other chemical processes. Imported from Malaysia, the Philippines and/or Indonesia.

APPEARANCE, FLAVOR & COLOR Coconut oil is solid below and liquid above room temperature because it consists mostly of short chain fatty acids. Flavor and odor are bland. Color, Lovibond = 1.5 red Max.

AVERAGE ANALYSIS:

IODINE VALUE: Max. 12

PEROXIDE VALUE: Max. 1.0

ACID VALUE: Max. 0.10

SPECIFIC GRAVITY: 0.908 – 0.921

MELT POINT 75 – 80° F

SOLID FAT CONTENT:

   50° F 78.5 – 87.5%

   70° F 28.0 – 35.0%

   80° F Max. 1.0%

STORAGE: Store at 65-75°F in a dry and odor-free environment. Best if used within 18 months from the date of manufacture in unopened containers.

Product 7: Almond Oil Refined

Details:

ORIGIN: Main cultivating countries of the almond tree are the USA (California) and to a minor extend Spain.

Refined Almond Oil is won from the ripe, shell-free seeds of the almond tree (Prunus amygdalus L.) by mechanical pressing of selected kernels and subsequent refining.The kernels contain 40 – 50% fatty oil.

APPEARANCE, FLAVOR & COLOR Refined Almond Oil is a light yellow clear, viscous liquid of characteristically mild odor and taste.

PROCEDURE – Visual & organoleptic

PEROXIDE VALUE: A.O.C.S. Cd8-53

IODINE VALUE: 93-105 A.O.C.S. Cd1-25

REFRACTIVE INDEX (20◦ C): 1,467 – 1,473 A.O.C.S. Cc7-75 25*C

FREE ACIDITY: Max. 0.5 A.O.C.S. Ca5-40

A.O.C.S Cd8-53

DENSITY (20◦): 0.911 – 0.920

SAPONIFICATION: 185 – 195 A.O.C.S. Cd3-25

FATTY ACID COMPOSITION:

FATTY ACIDS C 16:0 Max. 0.1%

PALMITIC ACID C 16:0 4.0 – 9.0%

PALMITOLEIC ACID C 16:1 Max. 0.6%

HEPTADECANOIC ACID C 17:0 Max. 0.2%

STEARIC ACID C 18:0 Max. 3.0%

OLEIC ACID C 18:1 2.0 – 86.0%

LINOLEIC ACID C 18:2 20.0 – 30.0%

LINOLENIC ACID C 18:3 Max. 0.4%

ARACHIDIC ACID C 20:0 Max. 0.2%

EICOSENIC ACID C 20:1 Max. 0.3%

BEHENIC ACID C 22:0 Max. 0.2%

ERUCIC ACID C 22:1 Max. 0.1%

STEROL PATTERN IN % BASED ON TOTAL STEROL CONTENT:

CHOLESTEROL Max. 0.7

CAMPESTEROL Max. 5.0

STIGMASTEROL Max. 4.0

Β-SITOSTEROL 73.0 – 87.0

Δ-5-AVENASTEROL Min. 5.0

Δ-7-AVENASTEROL Max. 3.0

Δ-7-STIGMASTEROL Max. 3.0

BRASSICASTEROL Max. 0.3

STORAGE: Light protected, at constant temperature, not above room temperature, in tightly sealed containers (nitrogen blanketed).

Product 8: Grapeseed Oil, Refined

Details: Grapeseed oil is obtained from the seeds of the grapes (Vitis vinifera). The dried grape seeds are pressed and extracted. The crude oil is refined afterwards. It is mainly produced in Mediterranean countries with big volumes of seeds from the wine and raisin production.

APPEARANCE, FLAVOR & COLOR Color Lovibond:   yellow = 15.0-70.0 (CODEX Max. = 30.0), red = 1.6 Max.* (CODEX Max = 2.5)

* If red is above 1.6, blue color needs to be present above 2.0

AVERAGE ANALYSIS:

IODINE VALUE: 134 – 144

REFRACTIVE INDEX (20◦ C): 1.473 – 1.477

ACID VALUE: Max. 0.6

SPECIFIC GRAVITY (20° C): 0.918 – 0.924

SAPONIFICATION: 188 – 194

PEROXIDE VALUE: <10

FATTY ACID COMPOSITION:

MYRISTIC ACID C 14:0 Max. 0.30%

PALMITIC ADIC C 16:0 5.50 – 11.00%

PALMITOLEIC ACID C 16:1 Max. 1.20%

STEARIC ACID C 18:0 3.00 – 6.00%

OLEIC ACID C 18:1 12.00 – 28.00%

LINOLEIC ACID C 18:2 65.00 – 78.00%      (CODEX Min. = 58)

LINOLENIC ACID C 18:3 Max. 1.00%

ARACHIDIC ACID C 20:0 Max. 1.00%

GADOLEIC ACID C 20:1 Max. 0.20%

BEHENIC ACID C 22:0 Max. 0.170%

LIGNICERIC ACID C 24:0 Max. 0.10%

STEROLS COMPOSITION:

CHOLESTEROL: 0.2%

BRASSICASTEROL: Traces

CAMPESTEROL: Campesterol value should be lower than stigmasterol

STIGMASTEROL:

β-SITOSTEROL: 65.1%

Δ-5-AVENASTEROL: 1.8%

Δ-7-STIGMASTENOL: 2.5%

Δ-7-AVENASTEROL: 1.0%

OTHER STEROLS: 7.4%

ABSOLUTE STEROLS: 2201 mg/Kg

ERITODIOL + UVAOL Min. 2.0%

REGISTRATIONS: CAS-No. 8024-22-4

STORAGE: Store at 65 to 75°F in a dry and odor-free environment for a minimum shelf life of 1 year in unopened containers.

Product 9: Sesame Oil, Toasted

Details:

Toasted sesame oil is cold expeller pressed from toasted sesame seeds. It has a distinct sesame flavor and can be used in applications where sesame flavor is desired. Toasted sesame oil is non-GMO.

APPEARANCE, FLAVOR & COLOR Amber to Dark Brown

AVERAGE ANALYSIS:

IODINE VALUE: 100 – 115

PEROXIDE VALUE (mEq/kg): 3.0 Max¹

ACID VALUE: 4.0 Max.

SAPONIFICATION: 186 – 195

REFRACTIVE INDEX (20° C): 1.472 – 1.476

SPECIFIC GRAVITY (@25° c): 0.916 – 0.921

FATTY ACID COMPOSITION:

PALMITIC ADIC C 16:0 7.9 – 12.0%

STEARIC ACID C 18:0 3.9 – 6.7%

OLEIC ACID C 18:1 35.9 – 43.7%

LINOLEIC ACID C 18:2 38.6 – 47.9%

LINOLENIC ACID C 18:3 0.6% Max.

ARACHIDIC ACID C 20:0 0.7% Max.

GADOLEIC ACID C 20:1 0.5% Max.

BEHENIC ACID C 22:0 0.4% Max.

ERUCIC ACID C 22:1 0.1% Max.

STORAGE: Store at 65° to 75° F in a dry and odor-free environment for a minimum shelf life of 12 months in unopened containers. Once open to be used immediately.