CORN OIL SUNFLOWER OIL CANOLA OIL RAPESEED OIL SOYBEAN OIL YELLOW CORN GRADE Human Consumption or Animal Feed SUGAR ICUMSA 45 RBU Refined White Sugar Origin Soybean Non GMO Grade#2 - human consumption
Specification item value Type Oil Processing Type Refined Color Yellow Packaging Bulk Purity (%) 99 Volume (L) 1 Grade A Place of Origin Thailand Brand Name AFNA GmbH Use Cooking Cultivation Type Organic Product Name Sunflower Oil, Canola Oil, Corn Oil
Oils And Fats Canola Oil
Physical and Chemical Analysis: REFINED SUNFLOWER OIL Acidity (FFA): 0, 3 maximum. Peroxide Value (meq O2/kg): 10, 0 maximum. Soap Content (%): 0, 005 maximum. Iodine Value (WIJS): 118 - 141 Moisture and Volatile Matter (% at 105oC): 0, 2 maximum. Saponification Value (mg KOH/g oil): 188 - 194 Unsaponifiable Substances (%): 1, 5 maximum. Insoluble Substances in Ether (%): 0, 05 maximum. Refractive Index (at 40oC): 1, 461 - 1, 468 Specific Weight (at 20oC): 0, 910 - 0, 920 Saponified Substances: None. Amount of Phosphorous: None. Anti-Oxidants: None. Anti-Foaming: None. Anti-Crystallization: None. Halphen Test: Negative. Mineral Oil Test: Negative. Sesame Oil Test: Negative. Cold Test (after 24 hours): Negative. Heavy Metal Analysis: Iron (Fe): 1, 5 ppm maximum. Copper (Cu): 0, 1 ppm maximum. Lead (Pb): 0, 1 ppm maximum. Arsenic (As): 0, 1 ppm maximum. Fatty Acid Compositions: Miristic Acid C 14:0: 0, 1 maximum. Palmitoleic Acid C 16:1: 0, 3 maximum. Heptadecanoic Acid C 17:0: 0, 2 maximum. Heptadecenoic Acid C 17:1: 0, 1 maximum. Stearic Acid C 18:0: 2, 7 - 6, 5 Oleic Acid C 18:1: 14, 0 - 39, 4 Linoleic Acid C 18:2: 48, 3 - 74, 0 Linolenic Acid C 18:3: 0, 3 maximum. Arachidic Acid C 20:0: 0, 5 maximum. Gadoleic Acid C 20:1: 0, 3 maximum. Behenic Acid C 22:0: 0, 5 - 1, 1 Erusic Acid C 22:1: None. Lignoseric Acid C 24:0: 0, 5 maximum. Palmitic Acid C 16:0: 5, 0 - 7, 6 Vacuum Pack, Glass Bottle, Bulk, Plastic Bottle, Can ( Tinned) or as per buyer's demand.
Canola oil is oil made from crushed canola seeds. One of the best oils for heart health, canola oil has less saturated fat than any other oil commonly used in the U.S. Cutting down on saturated fats helps cut your cholesterol levels.
Canola Oil INGREDIENT SPECIFICATION: Canola Oil, NOP â?? Refined, Bleached and Deodorized CERTIFICATE OF ANALYSIS: Each shipment to include certificate. DESCRIPTION: Organic Canola seeds are pressed using cold-pressing technology, degummed, bleached (if necessary), and deodorized under vacuum and controlled temperature. APPEARANCE, FLAVOR & COLOR Light green in color with light taste AVERAGE ANALYSIS: IODINE VALUE: 100 â?? 130 PEROXIDE VALUE: 1.00 Max. FATTY ACID COMPOSITION: FREE FATTY ACID Max. 0.10% of Oleic Acid MYRISTIC ACID C 14:0 0.20 % Max. PALMITIC ADIC C 16:0 3.0 â?? 6.0 % PALMITOLEIC ACID C 16:1 0.60 % Max. STEARIC ACID C 18:0 1.0 â?? 3.0 OLEIC ACID C 18:1 51 â?? 70 % LINOLEIC ACID C 18:2 15 â?? 30 % LINOLENIC ACID C 18:3 5 â?? 15 % ARACHIDIC ACID C 20:0 0.2 â?? 1.2 % EICOSENOIC ACID C 20:2 0.1 â?? 3.0 % BEHENIC ACID C 22:0 0.5 % Max. ERUCIC ACID C 22:1 2.0 % Max. STORAGE: Store in a cool dry place away from direct sources of sunlight, heat, and oxidizers. Properly stored unopened containers have an expected shelf life of 24 months. MARKINGS: As per the buyer specification suggested: COUNTRY OF ORIGIN MANUFACTURER IMPORTER BATCH NUMBER PURCHASE ORDER NUMBER JULIAN DATE PACKAGING: Drums (55 gallon) DOCUMENTS: Lot or batch numbers Date of Manufacture Certificate of Analysis Kosher Certificate, if required Organic Certificate
Canola oil is high in unsaturated fats and has the lowest amount of saturated fat among the common cooking oils. It contains high amounts of oleic acid (a monounsaturated fat) and alpha-linolenic acid (the plant-based omega-3 essential fatty acid).
We are Exporter of High Quality CANOLA OIL from BRAZIL. We can meet your all your Quantity demands
Free Fatty Acid: 0.1 0.15% max Peroxide Value: 1.0 2.0 meq/kg max Color (Lovibond): 12.0 15.0 Yellow / 1.5 2.0 Red Iodine Value (Wijs): 100 - 122 Moisture: 0.05 %max AOM: 20 hrs min Cold Test: 5.5 - 12 hrs min Refractive Index @ 40oC: 1.460- 1.467 Specific Gravity @ 25oC: 0.914 - 0.920 Saponification Value: 182 - 193 Smoke Point: 460 - 530oF Flash Point: 610 -640oF Fire Point: 670-690oF Fatty Acid Properties:
Rapeseed and Canola Oil The rapeseed plant is known for its golden-yellow flowers, which bloom in the summer. Its oil, which goes by the names of rapeseed and canola, is widely used in cooking, baking, and food processing. It's crucial to understand the difference between industrial and culinary rapeseed oil. Canola is another name for the culinary variant. The automotive and chemical sectors use industrial rapeseed oil, whereas the culinary form is used in cooking. The genetic makeup and quantity of erucic acid, which is damaging to your health in big amounts, distinguishes the two varieties. In truth, canola oil must contain less than 2% erucic acid and meet globally regulated requirements in order to be labelled as such. Otherwise, it will be labeled as rapeseed oil. However, most varieties in grocery stores are canola oil. Rapeseed oil contains less saturated fat than other regularly used cooking oils, and it is popular in the Indian subcontinent as a traditional cooking oil. It is typically used as frying oil due to its distinct odour. Vitamin E is also abundant in rapeseed oil. Rapeseed oil has regenerative capabilities, making it a great moisturiser and anti-aging agent. Because of its high quantities of alpha-linolenic acid (omega-3), which is too scarce in today's diets, rapeseed oil has fascinating dietary qualities. It's become a staple on dining tables.
