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
