| ≥1 piece |
Density (25º/4º) 0, 9139/0, 9190
Refraction index (25ºC) 1, 4719 – 1, 4740 IRAM 5505
Iodo index 119, 0 – 138, 0 IRAM 5515
Specification index 187, 0 – 192, 0 IRAM 5516
Acidity (% oleic) máx. 0, 07% IRAM 5512
Soap (ppm oleato of sodium) máx. 7ppm IRAM 5599
Index of peroxides (meq O2/Kg) máx. 1meq IRAM 5551
Colour:
IRAM 5503
Yellow Lovibond (5¼”) máx. 15
Red Lovibond (5¼”) máx. 1,3
Winter test mín. 24Hs IRAM 5595
Loss for heating (%p/p) máx. 0,05% IRAM 5510
Fósforo máx. 10ppm
Citric acid 50ppm
COMPOSITION IN FATTY ACIDS
MIRISTICO……..... <0,5%
LINOLÉNICO …… <0,3%
PALMITICO …….. 3 – 10%
ARAQUIDICO ….. <1,5%
PALMITOLEICO .. <1,0%
BEHENICO ……. <1,0%
ESTEARICO …… 2,7 – 4,0%
ERÚCICO ……… <0,5%
OLEICO ……….. 14 – 35%
LIGNOCERICO .. <0,5%
LINOLEICO …… 54 – 75%
Sunflowers are the source of Sunflower oil.These oils account for a significant fraction of world-wide edible oil production. All are also used as fuel oils.
Coconut oil, a Cooking Oil, high in saturated fat, particularly used in baking and cosmetics.
Corn oil, a common cooking oil with little odor or taste.
Cottonseed oil, used in manufacturing Potato Chips and other snack foods. Very low in trans fats.
Canola oil (a variety of rapeseed oil), one of the most widely used cooking oils, from a (trademarked) cultivar of rapeseed.
Olive oil, used in cooking, cosmetics, soaps, and as a fuel for traditional oil lamps.
Palm oil, the most widely produced tropical oil. Also used to make biofuel.
Peanut oil (Ground nut oil), a clear oil used for dressing salads and, due to its high smoke point, especially used for frying.
Safflower oil, produced for export for over 50 years, first for use in paint industry, now mostly as a cooking oil.
Sesame oil, cold pressed as light cooking oil, hot pressed for a darker and stronger flavor.
Soybean oil, produced as a byproduct of processing soy meal.
Sunflower oil, a common cooking oil, also used to make biodiesel.
Nut oils:
Hazelnuts from the Common Hazel, used to make Hazelnut oil.Nut oils are generally used in cooking, for their flavor. They are also quite costly, because of the difficulty of extracting the oil.
Almond oil, used as an edible oil, but primarily in the manufacture of pharmaceuticals.
Cashew oil, somewhat comparable to olive oil. May have value for fighting dental cavities.
Hazelnut oil, mainly used for its flavor. Also used in skin care, because of its slight astringent nature.
Macadamia oil, strongly flavored, contains no trans-fats, and a good balance of omega-3 and omega-6.
Pecan oil, valued as a food oil, but requiring fresh pecans for good quality oil.
Pistachio oil, strongly flavored oil, particularly for use in salads.
Walnut oil, used for its flavor, also used by Renaissance painters in oil paints.