J M Enterprises

Refined sunflower oil is perfectly clean oil, which preserves all the nutrients during the production process. This oil can be used in conditions of extremely high cooking temperatures. Margarine and cooking fats are made of refined sunflower oil by hydrogenation. Refined sunflower oil is also used in manufacturing of canned food, as well as in soap boiling and paint and varnish industry. We offer refined sunflower oil packed in bulk and in PET bottles. Custom design print labels Physical properties Refractive index:1.465-1.475 at 40 deg. C Density:0.91-0.92 g/cm3 at 20 deg. C Volatile matter: Max.0.07 % at 105 deg. C Taste : Excellent Odor : None not sensed Appearance: No residue at 40 deg. C Cold test: Min.48 hours at 0 deg. C Colour: Max.1.2 red, lovibond tintometer 5/20 inch Chemical specifications Peroxide:0.2 meq/KG. Of oil % soap:0.0005 % unsaponifiable matter: Max.0.12 Impurities: None % saturated fat(-ty acids):8-12 % unsaturated fat(-ty acids):87-91 %free fatty acids (ffa): Max 0.1 % ash (*): Max.0.05 Saponification value:190.32 koh/g. Of oil Iodine value:134.13 (wijs-hanus method) Feeding energy:900kcal Iron : < 0.02 mg/lt Packaging Details:1) JERRY CAN : 2L, 3L, 5L, 7L, 8L, 10L, 16L, 18L, 20L, 25L 2) BIG MOUTH JERRY CAN : 10L, 16L, 18L 3) PET BOTTLE : 500ML, 750ML, 1L, 1.8L, 2L, 3L, 5L 4) TIN : 16L, 18L 5) METAL DRUMS : 190KGS & 192KG 6) POLY DRUMS : 195KGS 7) FLEXI TANK : 21MT

Physical properties 1. Appearance: No residue at 40 deg. C 2. Cold test: Min.48 hours at 0 deg. C 3. Colour: Max.1.2 red, lovibond tintometer 5/20 inch 4. Refractive index:1.465-1.475 at 40 deg. C 5. Density:0.91-0.92 g/cm3 at 20 deg. C 6. Volatile matter: Max.0.07 % at 105 deg. C 7. Taste : Excellent 8. Odor : None Chemical specifications 1. %free fatty acids (ffa): Max 0.1 2. % ash (*): Max.0.05 3. Saponification value:190.32 koh/g. Of oil 4. Iodine value:134.13 (wijs-hanus method) 5. Peroxide:0.2 meq/KG. Of oil 6. % soap:0.0005 7. % unsaponifiable matter: Max.0.12 8. Impurities: None 9. % saturated fat(-ty acids):8-12 10. % unsaturated fat(-ty acids):87-91 11. Feeding energy:900kcal 12. Iron : < 0.02 mg/lt 13. Fatty acid composition : C14:0 :0.06 C16:0 :5.77 C18:0 :4.1 C18:1 :27.3 C18:2 :59.2 C20:0 :0.27 C18:3 :0.25

The crude mustard oil is dark brown in colour with a pungent odor. Refined mustard oil is used mainly for cooking as it is slightly more viscous and has a lower saponification value and a higher refractive index compared to other vegetable oils. Mustard Oil is obtained using cold press method which means the oil is extracted from the seeds by pressing the seeds at normal temperatures till they spill out oil.

Quality: Crude, refined Packing: In bulk, Flexi-tanks p/22000l Season: All year round Origin: Argentina / Brazil Annual production volume: 50000ton Container capacity: 16-22ton

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) Lovibond color Yellow 10 – 15 (in 133.35mm cell) Red 0.6 – 1.5 (in 133.35mm cell) Unsaponifiable matter Max.: 1.00 (g / 100g) Soap Max.: 10 (ppm) 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 Insoluble impurities Max.: 0.02 (g / 100g) Specific gravity at 25ºC 0.9133 – 0.9175 Refractive index at 25ºC 1.4706 – 1.4740 Iodine index 110 – 140 (g I2 / 100g) Saponification value 188 – 192 (mg OHK / g) Halphen – Gastaldi test Negative Linolenic acid Max.: 0.3 (as fatty acid / 100g of total fatty acids)

The oil is produced by crushing the seeds or by grinding them, then mixing them with water and distilling them. The white mustard generates a yellowish coloured, pungent oil, whereas the black mustard produces a lighter coloured and stronger tasting oil. Direct pressing the seeds yields a simple mustard oil preparation. This produces a mustard oil with a strong flavour. Crushing the seeds and then separating the oil is another way to make mustard oil. Mustard oil and meal are produced by both extraction methods. When mustard seeds are processed in a mustard oil plant, a by-product is created in the form of seed pressed cakes, which contain very little oil. These cakes from the distillation process are used to make oil cakes, which are then fed to animals. The oil cake is left over after the production process provides 37% oil.

Food Grade Coconut OIl, Origin:Thailand, Buytric acid :not detected, Capric Acid/100g:6.63

We are one of the largest exporter of sunflower oil in the world market! Our sunflower oil refined and unrefined is produced from the best seeds (sunflower). Refined sunflower oil is transparent, golden or light yellow in color, does not emit sediment during storage, odourless or has a faint smell of seeds. Unrefined oil is darker and has a specific smell of seeds, forms a small sediment during storage. Due to its composition, vegetable oils are physiologically very active, and their nutritional value is determined by the content in them of polyunsaturated fatty acids, necessary for our body to build cells. That is why vegetable oils should certainly be included in the diet of a person of any age, even a baby. item value Type Sunflower Oil Product Type Nut & Seed Oil Processing Type Refined Refined Type Hydrogenated Oil Cultivation Type Common Use Cooking Packaging Bulk, Can (Tinned), Drum, Plastic Bottle Purity (%) 99.9 Volume (L) 5 Grade AA Place of Origin Germany Brand Name PURE Model Number UA5214566 Product Name Pure Refined Sunflower Oil Usage Cooking, Human Consumption Color Clear and Bright Odor and Flavor Odorless and Bland Oleic 55% Minimum - 75% Maximum Free Fatty Acid (as Oleic) 0.05% Maximum Moisture and Impurities (AOCS Ca 2d-25) 0.10% Maximum I odine Value 88-115.0 Shelf Life 24 Months from date of production Flavor Pleasing