ISANATUR OEO Olive Essential Oil

Identification & Functionality

Flavor

Olive

Flavor Family

Herb Flavors

Flavor Ingredient Class

Aroma Ingredients,

Essential Oils

Ingredient Name

Olive Oil

Food Ingredients Functions

Flavoring Agent

Technologies

Food Ingredients

Product Families

Food Ingredients — Taste & Flavor

Flavor Ingredients

Composition

Essential Fatty Acids:

• Palmitic acids: C16:0 5.0 - 12 %
• Palmitoleic acid: C16:1 < 1.0%
• Stearic acid: C18:0 < 3.5%
• Oleic acid: C18:1 < 65.0 - 80.0 %
• Linoleic acid: C18:2 6.0 - 25 %
• Linolenic acid: C18:3 < 1.0%
• Arachidic acid: C20:0 < 0.6%
• Gadoleic acid: C22:1 < 0.5%
• Behenic acid: C22:00 < 0.3%
• Ericic acid: C22:1 < 0.2%

Features & Benefits

Characteristics

• Poor water solubility
• Strong aroma

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Other Food Applications

Production Process

• The oil is made from the pulp and not the kernel and different qualities are available.
• The oil extraction is performed with the use of CO₂ supercritical extraction technology, which is an innovative, clean and environmentally friendly technology, currently applied for the extraction of phytochemicals from plants and herbs.
• Extraction temperatures are low, times are moderate and extraction is highly selective allowing tailored-made extracts and essential oils.

Food and Non-food Applications

• Skincare
• Irritation
• Eczema
• Massage Carrier
• Cardiovascular Health