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Mandarin Foreign Trade Ltd. Sti

(1.1)
Supplier From Turkey
Sep-06-21
Supplier : Agricultural Goods: , Sunflower Oil, Soybean Oil Canola Oil , Sugar, Frozen Fruits, Coffees, Almond And Pistachio

Established: 2021

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Contact Details:
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Ankara 06260
Turkey
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Supplier Of Pistachio   |   Frozen Orange   |   Dry Fruits & Nuts   |   Canola Oil   |   Frozen Pineapple   |   Frozen Avocado   |   Frozen Apple   |   Frozen Mango   |   Sunflower Oil   |   Frozen Banana   |   Frozen Peach   |   Edible Oils   |   Frozen Grape   |   Soybean Oil   |   Almonds   |   Frozen Passion Fruit   |   Coffee   |   IQF or Frozen Fruits   |   Frozen Kiwi   |   Sugar

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Quality: Crude degummed, refined

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ANALYSIS VALUES

Organoleptic Bright, clear; with absence of foreign odors and flavors
Peroxide index 0.1 – 1.0 (meq O2 / Kg)
Free fatty acid as oleic acid 0.03 – 0.07 (g / 100g)
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Red 0.6 – 1.5 (in 133.35mm cell)
Unsaponifiable matter Max.: 1.00 (g / 100g)
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Winter Test Oil will remain clear after cooling it for 24hs a 0ºC
Moisture and volatile matter Max.: 0.05 (g / 100g)
Impurities Will not contain naked eye
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Specific gravity at 25ºC 0.9133 – 0.9175
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Rapeseed and Canola Oil

The rapeseed plant is known for its golden-yellow flowers, which bloom in the summer.

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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.

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Physical Characteristics Physical State : Liquid Appearance : Light Yellow, Clear and Brilliant Taste : Bland Odor : Bland Color: 5 - 13.5 Yellow / 0.6 - 2.0 Red Quality Standards Free Fatty Acid %: 0.05 - 0.1% Peroxide Value meq/kg: 0.5 - 1.0 meq/kg Refractive Index @ 40oC: 1.4666 - 1.47 Iodine Value (Wijs): 123 - 139 Moisture %: 0.05 - 0.1% Cold Test: 5.5 hrs OSI @ 110oC: 5.5 - 6.0 hrs Saponification Value: 191 - 192 Specific Gravity @ 25oC: 0.915 - 0.925 Smoke Point: 460 - 465oF Flash Point: 650 - 655oF Fire Point: 690 - 695oF Fatty Acid Properties Typical Fatty Acid Profile (major acids) Type Name C14:0 Myristic 0.1% C16:0 Palmitic 8.0 - 14.0 % C16:1 Palmitoleic 0.0 - 0.2% C17:0 Heptadecanoic 0.0 - 0.1% C17:1 9-Heptadecenoic 0.0 - 0.1% C18:0 Stearic 3.0 - 5.0 % C18:1 Oleic 20.0 - 32.0 % C18:2 Linoleic 47.0 - 57.0% C18:3 Linolenic 5.8 - 8.2 % C20:0 Arachidic 0.1 - 0.5% C20:1 Eicosenoic 0.2 - 0.3% C22:0 Behenic 0.2% C24:0 Lignoceric 0.0 - 0.1%
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