Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Country of Origin
- Spain
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
Properties
- Physical Form
- Taste
- Characteristic
- 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. 1 | % | — |
Peroxides Rate | max. 15 | mEq O2/kg | — |
K-270 | max. 2 | — | — |
Monopalmitate 2- Glicerile | max. 1.2 | % | — |
Waxes (C40+C42+C44+C46) | min. 350 | mg/kg | — |
Difference ECN42 HPLC and Theoretical | max. 0.5 | — | — |
Humidity and Volatile Substances | max. 0.1 | % | — |
Soluble Impurities in Petroleum Ether | max. 0.05 | % | — |
Soap | Negative | — | — |
Delta-k | max. 0.18 | — | — |
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 - 5.00 | % | — |
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. 0.3 | % | — |
Lignoceric Acid (C24:0) | max. 0.2 | % | — |
Trans fatty Acid (C18:1 T, C18:2 + C18:3 T) | max. 0.35 | % | — |
Value | Units | Test Method / Conditions | |
Cholesterol | max. 0.5 | % | — |
Brassicasteerol | max. 0.2 | % | — |
Campesterol | max. 4 | % | — |
Stigmasterol | < Campesterol | % | — |
Delta -7-Stigmasterol | max. 0.5 | % | — |
Betasitosterol | min. 93 | % | — |
Total Sterol | min. 1600 | mg/kg | — |
Erythrodiol and Uvaol | min. 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.