Olive Oil, Extra Virgin Organic
Product Description
| Product | Olive Oil, Extra Virgin Organic |
| 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 |
| Characteristics | Green/Gold |
| Flavor | Olive like |
| Free Fatty Acid | 1.0 Max |
| Iodine Value | 79- 88 |
| Peroxides | (mEq/kg) : 30.0 Max |
| Smoke Point | 320 °F - 380 °F Min |
| Palmitic Acid (C16) | 8.0 - 15.0% |
| Stearic Acid (C18) | 2.0 - 3.0% |
| Oleic Acid (C18:1) | 62.0 - 80.0% |
| Linoleic Acid (C18:2) | 4.0 - 16.0% |
| Monosaturates | 62.5 - 81.6% |
| Polyunsaturates | 4.4 - 16.8% |
| Saturates | 10.0 - 18.0% |
| Trans Fatty Acids | <1.0 % |
| Others | 1.0 - 3.0% |
| Calories | (/100g) : 884 |
| Insolubility | in water |
| Iodine Number | 79-88 |
| Refractive Index | 1.466-1.468 |
| 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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