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VERIFIED
Apr-22-19
From Hyderabad, Telgangana, India
 
Refined oil is for food use, obtained from the seeds of Helianthus annuus L. plant

CHARACTERISTICS OF QUALITY
- Organoleptic Characteristics:
- Smell and taste: normal, with aromas and characteristic symptoms of rancidity unacknowledged, alteration or contamination.

- Appearance: clear and transparent at 20 ° C.

- Color: up to 25 AU and 2.5 UR (yellow and red units on the Lovibond system).

- Moisture and volatile matter: less than or equal to 0.1%.

- Insoluble impurities in petroleum ether: less than or equal to 0.05%.

- Free acidity: less than or equal to 0.2% expressed as oleic acid.

- Index of peroxides: less than or equal to 10. - Meq O2 Active / kg of oil.

- Waste of soap: negative.

Characteristics Of Purity:

Density at 20 ° C : 0.915 to 0.925

Refractive index nD at 25 ° C : 1.461 to 1.471

Iodine Value (Hanus method) : 78 to 141

Saponification Index : 188 to 194

Fatty Acids (quantitative%) :

Ac.Laurico

C12:0

max. 0.1%

Ac. Myristic

C 14:0

max. 0.1

Ac. Palmitic

C16:0

2.6 to 7.6

Ac. Palmitoleic

C16:1

max. 0.3

Ac.Margarico

C17:0

max. 0,2

Ac.Margaroleico

C17:1

max. 01

Ac.Estearico

C18:0

2.1 to 6.5

Ac. Oleic

C18:1

14,0 -90,7

Ac. Linoleic

C18:2

2.1 to 74.0

Ac. Arachidic

C20:0

max. 0.5

Ac. Linolenic

C18:3

max. 0.3

Ac. Gadoleico

C20:1

max 0.5

Ac. Behenic

C22:0

max. 1.6

Ac. Lignoceric

C24:0

max. 0.5
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