Olive Oil, Extra Virgin
Product Description
| Product | Olive Oil, Extra Virgin |
| CAS | 8001-25-0 |
| Synonym | Azeite, Gomenoleo oil, Olea europaea, Olea europaea oil, Oleum olivae Olive oil, Olive oil |
Typical Product Specifications
| Density | 0.909-0.915 (2525 c) |
| Saponification number | 187-196 |
| Slightly Soluble | in alcohol |
| Odour | Pleasant, full bodied |
| Color Lovibond 5 1/4 | 2.5R Max |
| Free Fatty Acid | 1.0 Max |
| Iodine Value | 79- 88 |
| Peroxides | (mEq/kg) : 10.0 Max |
| Smoke Point | 320 °F - 380 °F Min |
| Palmitic Acid (C16) | 16:0 --- 14.8 |
| Stearic | 18:0 --- 2.7 |
| Oleic | 18:1 --- 70.0 |
| Linoleic Acid (C18:2) | 18:2 --- 12.3 |
| Monosaturates | 70.0% |
| Polyunsaturates | 12.3% |
| Others | ---- --- 2.7 |
| Saturates | 17.5% |
| Trans Fatty Acids | <1.0 % |
| Calories | (/100g) : 884 |
| Iodine Number | 79-88 |
| Refractive Index | 1.466-1.468 |
| Insolubility | in water |
| Melting Point | -6 c |
| Odor | yel. to lt. grnsh. liq., sl. olive odor, sl. char. taste |
| Flash Point | (cc) 437 f |
| Notes | Available additives/antioxidants: BHA-BHT, TBHQ, EDTA, Mixed Tocopherols (Vitamin E), Vitamin C. |
| Class | Oils: Vegetable Oil and Fish Oil (Marine) |
| Industry | Food Chemicals, Flavor |
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