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Olive Oil, Extra Virgin

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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

Product Specifications

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

FATTY ACID COMPOSITION (%)

-

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

OTHERS

---- --- 2.7

NUTRITIONAL DATA

-

MONOSATURATES

70.0%

POLYUNSATURATES

12.3%

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

DENSITY

0.909-0.915 (2525 c)

SAPONIFICATION NUMBER

187-196

SLIGHTLY SOLUBLE

in alcohol

NOTES

Available additives/antioxidants: BHA-BHT, TBHQ, EDTA, Mixed Tocopherols (Vitamin E), Vitamin C.

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