Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Country of Origin
- Italy, Spain, Portugal or Tunisia
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
Properties
- Physical Form
- Appearance
- Clear, yellow to green
- Physico-Chemical Properties
- Nutritional Information
- Typical Fatty Acid Profile
- Sterols Profile
- Stability
- Stable product at room temperature.
- Below 10°C it can appear certain turbidity in the oil.
- This process of turbidity is perfectly natural and the oil will return to appear clear in warmer conditions of temperaturE.
| Value | Units | Test Method / Conditions | |
| Acidity (% oleic acid) | max. 0.8 | % | — |
| Peroxides Rate | max. 20 | mEq O2/kg | — |
| K-270 | max. 0.22 | — | — |
| K-232 | max. 2.5 | — | — |
| Monopalmitate 2- Glicerile (si total palmitic acid ≤ 14%) | max. 0.9 | % | — |
| Monopalmitate 2- Glicerile (si total palmitic acid > 14 %) | max. 1.0 | % | — |
| Waxes (C42+C44+C46) | max. 150 | mg/kg | — |
| Difference ECN42 HPLC and Theoretical | max. 0.2 | — | — |
| Humidity and Volatile Substances | max. 0.1 | % | — |
| Soluble Impurities in Petroleum Ether | max. 0.05 | % | — |
| Estigmastadien | max. 0.05 | mg/Kg | — |
| Soap | Negative | — | — |
| Delta-k | max. 0.01 | — | — |
| Fatty Acid Ethyl Sters | max. 35 | mg/kg | — |
| Value | Units | Test Method / Conditions | |
| Energy Value | 900.0 | Kcal/100g | — |
| Fats | 100.0 | g/100g | — |
| Saturated Fat | 14.0 | g/100g | — |
| Monounsaturated Fat | 77.0 | g/100g | — |
| Polyunsaturated Fat | 9.0 | g/100g | — |
| Carbohydrate | 0.0 | g/100g | — |
| Sugars | 0.0 | g/100g | — |
| Dietary Fiber | 0.0 | g/100g | — |
| Proteins | 0.0 | g/100g | — |
| Salt | 0.0 | g/100g | — |
| Vitamin E | 20.0 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| Myristic Acid (C14:0) | max. 0.03 | % | — |
| Palmitic Acid (C16:0) | 7.5 - 20 | % | — |
| Palmitoleic Acid (C16:1) | 0.3 - 3.5 | % | — |
| Stearic Acid (C18:0) | 0.5 - 5 | % | — |
| Oleic Acid (C18:1) | 55 - 83 | % | — |
| Linoleic Acid (C18:2) | 2.5 - 21 | % | — |
| Linolenic Acid (C18:3) | max. 1 | % | — |
| Arachidic Acid (C20:0) | max. 0.6 | % | — |
| Eicosenoic Acid (C20:1) | max. 0.5 | % | — |
| Behenic Acid (C22:0) | max. 0.2 | % | — |
| Lignoceric Acid (C24:0) | max. 0.2 | % | — |
| Trans fatty Acid (C18:1 T, C18:2 + C18:3 T) | max. 0.05 | % | — |
| Value | Units | Test Method / Conditions | |
| Cholesterol | max. 0.5 | % | — |
| Brassicasteerol | max. 0.1 | % | — |
| Campesterol | max. 4 | % | — |
| Stigmasterol | < Campesterol | % | — |
| Delta -7-Stigmasterol | max. 0.5 | % | — |
| Betasitosterol | min. 93 | % | — |
| Total Sterol | min. 1000 | mg/kg | — |
| Erythrodiol and Uvaol | max. 4.5 | % | — |
Regulatory & Compliance
- Certifications & Compliance
- Intended Use
This product is intended to be used as food, consumed directly or in any type of culinary preparations.
Storage & Handling
- Storage and Handling Information
- Avoid direct sun light or strong artificial light as well as heat sources.
- Its preservation in a cool place protected from light can guarantee its quality for long periods of time.
- It is advisable to close the bottle after use and keep it in a reserved place away from off odors from other foodstuff since it can absorb them easily.