Best suited for fry meats or be used in recipes that moderately need oil

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Specifications / Analysis Value Property / Limits:

• Flavor: no peculiar smell, tasty

• Relative density (20°C): 0.917 - 0.925

• Refraction index (20oC): 1.456 - 1.468

• Flash point (oC): Min. 215

• Peroxide value (meq O2/kg): Max 3

• Moisture & volatile matter at: Max. 0.05

• Acid value (mg/ KOH/ g): Max. 0.2

• Iodine value: 107 - 135

• Insoluble impurities (%): 5,00%

• Saponifiable matters (mg/ KOH/ g): 187 - 195

• Unsaponifiable matter (g/ kg): Max. 28

• Cold test (5.5h refrigerated at 0°C): clear transparent

• Refractive index at 40 deg C: 1465 – 1467

• Density at 20 deg C: 0.912 – 0918 g/ml

• Free fatty acids: max 0.01%

• Iodine value (Wijs): 105 – 126 g 12/100g

• Lovibond – coler value: max 15 yellow/max 1.5 red

• Peroxide vale: max 1.0 meqO2/kg

• Phosphor: max 10 ppm

• Water: max 0.05%

• Smoke point: 220 deg C

• Cold test at 0 deg C for 15 hours: passed

• Fatty acid distribution (per 100g):

• Total fat: 92g, of which saturated: 6 g, monounsaturated: 59g, polyunsaturated: 27 g

• Nutritional value (per100g):

• Energy: 3404 kj (828 kcal)

• Carbohydrates: 0 g 

• Cholesterin: 0 mg

• Salt: 0 g

• E-Vitamin: 25 – 30 mg

Extremely beneficial because it has high amounts of Omega-3, vitamin E.

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Specifications / Analysis Values Property / Limits

• Free fatty acids: 1.5% max

• Moisture & impurities: 0.1% max

• Cinematic viscosity: (40C) mm2/s max 38

• Flash point (oC): Min. C150

• Chlorophyll content: ppm Max 30

• Neutral oil: 98.5% Max.

• Loss: 1.5% Max.

• Phosphorous content: ppm max 120

• Euric acid: 2.00% max

• Oxidation stability (110C): h min 5.0                                 

• Neutralization value: mg KOH/g max 2.0

• Ash content: 0.01% max

• Iodine value g/100g min: 100 max 120

• Water content: 0.075% max

Contains vitamins K, E and B

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Specifications / Analysis Values Property / Limits

• Specific gravity: 0.916 - 0922

• Refractive index: 1.465 - 1.475

• Heavy metals, method II: 0.001% max

• Free fatty acids: <2.5 ml of 0.02 N NaOH

• Cotton oils: passes

• Color gardner AOCS: Td la-64 4 max

• Appearance: greenish-yellow, bright & clear oily liquid

• Flavor & odor: bland, almost odorless

• Typical peroxide value: 26< 1.0 meq/kg

•  Act as antioxidants

• Beneficial to the nervous system and skin protection.

​Extracted from the seed of the flower, sunflower oil is increasingly indicated as beneficial to health

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• Refractive index: 1461 – 1468

• Density at 20 deg C: 0.918 – 0923 g/m3

• Free fatty acids: max 0.1%

• Iodine vale (Wijs0: 125 – 145 g

• Lovibond-color value: max 15 yellow / max 1.5 red

• Phosphor: max 5 mg/kg

• Moisture: max 0.06%

• Smell and taste: Odorless and tasteless

• Colt test at 0 deg C: negative after 24 hours

• Shelf life: 24 months from date of manufacture

• Fatty acid distribution (per 100 g):

• Total fat: 92 g, of which saturated 10 g, monounsaturated: 25 g and polyunsaturated: 57 g

• Nutritional Value (100 g):

• Energy: 3400 kJ (829 kcal)

• Carbohydrades: 0 g

• Protein: 0 g

• Cholesterin: 0 mg

• Salt: 0 g

Produced from the palm fruit (known as dendezeiro), originally

from West Africa.

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Free fatty acid (% as palmitic): 0.10 Max

• Colour (5 ¼” lovibond cell): 3.0 R Max

• Moisture and impurities (%): 0.10 Max

• Iodine value (Wijs method): 50.0 Min

• Cloud point (°C): 33.0 – 39.0 Max

• Slip melting point (°C)

• Peroxide value (Meq/kg): 1.0 Max 1.1