Organic Sacha Inchi Extra Virgin Oil Suppliers and Manufacturers

Sacha Inchi oil is a kind of edible oil extracted from Sacha Inchi. The oil does not contain any toxins and harmful substances. The content of unsaturated fatty acids is more than 90%, of which linolenic acid is 48%, linoleic acid is 35%, and oleic acid is 9%. Product Name: Sacha inchi oil Latin Name: Plukenetia volubilis Linneo Appearance: Light Yellow Oil Specification: 99% Part Used: Seed Application: Food Supplement Main Ingredient: Sacha inchi Shelf Life: 2 Years Packaging: 25kg/Drum

Extra Virgin Organic Coconut Oil (Cocos nucifera) is cold-pressed from the dried flesh (copra) of the coconut palm fruit, and does not utilize any chemical solvents in the manufacturing process. Coconut oil is a source of medium chain triglycerides (MCTs), such as lauric acid (C-12) and caprylic acid (C-8).

Organic Coconut Oil - Unrefined and Cold-Pressed, Natural Hair Oil, Skin Oil and Cooking Oil with Fresh Flavor, Non-GMO Extra Virgin Coconut Oil (Aceite de Coco), USDA Organic.

Scientific name Plukenetia Volubilis Linneo Ingredient - Sacha inchi Description - Extra virgin sacha inchi oil is made using a careful cold pressing process, ensuring all the seed properties conservation. Nutritional Characteristics - Rich in polyunsaturated fatty acids: 48% Omega 3, 38% Omega 6 and 14% Omega 9. High protein content food (more than 50%). Rich in vitamin A (681 ug in 100 ml) and vitamin E (among 175.68 and 223.29). Sensory Characteristics Color Light yellow Smell Caracteristic Taste Caracteristic Texture Oily liquid Physicochemical Characteristics Characteristics : Range or Limit Acidity : 0.2 - 0.8 mg KOH/g Peroxide index :

Sacha inchi nut oil is extracted by pressing from the seeds and flesh of the fruit of the Plukenetia volubilis, or pracaxi, a tree native to the area surrounding the Amazon River. Sacha Inchi oil has with approximately 50% a very high content of the omega 3 fatty acid alpha-linolenic acid, which makes it comparable only to flaxseed oil. Sacha Inchi oil has a very high content of Tocopherols (176226 mg/100 g) which consists predominately of gamma-Tocopherol (50%) and delta-Tocopherol. Product Description Scientific Name : Plukenetia Volubilis Linneo Extra virgin sacha inchi oil is made using a careful cold pressing process, ensuring all the seed properties conservation. Rich in polyunsaturated fatty acids: 48% Omega 3, 38% Omega 6 and 14% Omega 9. High protein content food (more than 50%). Rich in vitamin A (681 ug in 100 ml) and vitamin E (among 175.68 and Sensory Characteristics Color : Light yellow Smell : Caracteristic Taste : Caracteristic Texture : Oily liquid PHYSICOCHEMICAL CHARACTERISTICS Characteristics : Range or Limit Acidity : 0.2 - 0.8 mg KOH/g Peroxide index :

Our Sacha Inchi Omega Oil - Nutty taste is made differently to obtain an even more pleasant "nutty" taste. Our unique drying and True Cold Press process work together to obtain the same levels of Omega 3, 6 & 9 content while bringing forth an incredible gourmet taste and aroma.

Virgin coconut oil VCO also known as extra virgin coconut oil is pure coldpressed coconut oil that has not been refined Unlike coconut oil the unrefined version is not bleached or deodorized and is nonhydrogenated It has a light coconut flavor as compared to the strong taste of coconut oil People prefer using VCO for personal care purposes like oilpulling and skin moisturizing as well as drinking it raw It is also favored over coconut oil for baking and sauting due to its creamy tropical flavor It is also a good choice if you are adding it to smoothies coffee and shakes On the other hand refined coconut oil is better used for frying

Our Extra Virgin Coconut Oil is among the healthiest, most versatile dietary oils in the world-and it's RAW. Our Extra Virgin Coconut Oil is simply the best tasting, most aromatic coconut oil on the planet-if you ask us. Unlike refined coconut oils, our Extra Virgin Coconut Oil is not hydrogenated, bleached, refined or deodorized. It is produced using the same methods farmers have used for centuries. Meat from only the finest, organically grown coconuts is shredded and cold-pressed to create coconut milk, then filtered and separated to extract only the highest-quality oil. Extra Virgin Coconut Oil is a stable, healthy, naturally saturated fat that is free from trans-fatty acids. It contains medium-chain fatty acids, including lauric acid, caprylic acid and capric acid, which are readily converted to energy by the body.

Cold-pressed Non-GMO Certified USDA Organic Free of gluten, dairy, and soy Extra Virgin Coconut Oil a is solid source of medium-chain triglycerides (MCTs), which are a type of fat molecule that's easily absorbed and converted into energy by your body. You can use it as a perfectly nutritious addition to your favorite meals, smoothies, snacks, and baked goods.Kind to your body and the earth, plnt Organics Extra Virgin Coconut Oil is cold-pressed, non-GMO and contains no gluten, dairy, soy, or artificial additives.

100% Organic Extra Virgin Coconut Oil. No chemical, safety and creamy taste of the tropics. Enhance immune health which helps reduce the incidence of disease and control weight Massage every day helps reduce wrinkles, spots signs and have healthy skin. Improve the health of your scalp and hair; help your hair soft, silky and strong. Dry and not sticky. Natural fresh cleanser, makeup remover and skin care oil. Also Perfect use for oil pulling.

Wholesale Organic extra virgin olive oil brands pure refined groundnuts peanut oil edible cooking oil

Free acidity (oleic acid %) - M 0,8% Peroxide value (meg 02/kg) - M 20 K232 (in UV) - M 2,5 K270 (in UV) - M 0,22 Delta K (in UV) - M 0,01 Myristic acid - M 0,05 Arachidic acid - M 0,6 Linolenic acid - M 1 Eicosenoic acid - M 0,4 Behenic acid - M 0,2 Lignoceric acid - M 0,2

Processing Type: Cold Pressed Cultivation Type: Common Packaging: Glass Bottle Purity (%): 0.8 Volume (L): 100 Colour: water colour white Purity (%): 0.8 Color Lucent Yellowish-white Smell Intense fruity like olives Flavour Harmonious Acid Content 0.15% Polyphenols 372 mg/kg Tocopherols 236 mg/kg

Cultivation Type COMMON Packaging Glass Bottle Purity (%)99 Volume (L)1 Certification IFS; HALAL; CERTIFIED TRACEABILITY. Place of Origin south Africa Brand Name OLITERRRA Model Number 127889 Use Cooking QUALITYnHIGH FLAVOUR MILD SHELF LIFE 24 MONTHS TRANS FAT FREE CHOLESTEROL FREE EXTRA VIRGIN OLIVE OIL Free acidity (oleic acid %) M 0,8% Peroxide value (meg 02/kg) M 20 K232 (in UV) M 2,5 K270 (in UV) M 0,22 Delta K (in UV) M 0,01 Myristic acid M 0,05 Arachidic acid M 0,6 Linolenic acid M 1 Eicosenoic acid M 0,4 Behenic acid M 0,2 Lignoceric acid M 0,2

Product Description: Product Name: Extra virgin olive oil Cultivation: Organic Color: Light Yellow Type: Oils Quality: Top Quality Packaging: Custom We Are The Wholesale Supplier and Exporter Of Extra virgin olive oil. Bulk Stock Available for Worldwide Delivery Contact Us For More Information.

We can supply Extra Virgin olive oil from Spain per month 100,000 litter

Olive oil is the oil that comes from the fruit of the olive tree (Olea europea). Virgin olive oil is produced by mechanical processing of the olive fruit in olive mills. It is a key element of the Mediterranean diet and is considered a healthy food product due to its content of monounsaturated fats, antioxidants, etc. Physical and chemical characteristics Crude virgin olive oil is a mixture of various ingredients. These can be distinguished into three categories: Glycerides, fat-soluble substances and water-soluble substances. They can also be distinguished into saponifiable and non-saponifiable components. Glycerides, which are also saponifiable components, are mainly triglycerides, i.e. esters of glycerol with fatty acids. The latter are mainly: oleic, palmitoleic, linoleic, stearic and palmitic. The first three are unsaturated fatty acids, and the other two are saturated Historical data In the Greek area, presses for the production of oil from olives and containers (jars) for oil storage dating from the Mycenaean era have been found. According to the excavations carried out in the Proto-Cycladic II (2,700-2,300 BC) cemetery of Spedos in 1903 by Klonos Stefanos, among the other finds, he mentions a silver-plated clay vessel which contained traces of spoiled olive oil. The careful research in the chemistry of the National University under Professor K. Zengeli proved, beyond doubt, the existence of olive oil. Klonos Stefanos (in the Proceedings of the Archaeological Society PAE 1906) notes that together with the silver-plated clay vessel, a triple clay oil lamp was found. Olive oil is referred to on a Linear B tablet from Knossos as erawo (oil) and on others with a special ideogram. Olive oil and health Olive oil contains high levels of monounsaturated fatty acids (MUFA) as well as an abundance of bioactive components. Of these, the phenolic components are the most extensively studied. Regarding the benefits of MUFAs in human health, the US Food and Drink Administration authorized qualitative health claims (health claims), for the first time in 2004, regarding the protection offered by monounsaturated fatty acids of olive oil against cardiovascular risk diseases. Overall, the benefits of olive oil fatty acids were summarized at the first International Conference on Olive Oil and Health, in 2005. But olive oil is more than a rich source of monounsaturated fatty acids. Its phenolic components have shown anti-inflammatory and chemo-protective properties. Oleocanthal in olive oil has been found to have a similar effect to the anti-inflammatory drug ibuprofen. In none of the studies in which the role of phenolic components of olive oil has been examined, cytotoxicity has been shown.

Blended extra virgin olive oil 20 % with sunflower oil 80 % in pet bottle