Description
Virgin olive oil is extracted from a fresh fruit and consumed raw
while keeping all its components and qualities.
Olive oil is a monounsaturated oil of high nutritional value,
mostly from the benefits of the oleic acid. It helps to balance and
reduce bad cholesterol, and increases good cholesterol, helps
reduce arterial plaques and reduce kidney-stone risk, and aids
maintaining the density of bone mass in aging women.
Typical functions:
to lower blood fat
to nourish the brain and enhance memory
to resist senility
to prevent cancer
to prevent allergy
The application of usage:
A: Foodstuffs
B: Cosmetics
C: Pharmaceuticals
D: Technical industries
E: Cooking
F: Daily life use
Test Term Test Method and Unit
Specification
Appearance Eyeballing Yellowish
to greenish liquid
Odor Fresh flavor of
olive
Relative density g/cm3
0.*****0.***0
Refraction 1.*****1.***1
Viscosity °C ****3
Freezing-point °C **3
Fatty acid freezing point °C
*7.*6
Clay Secretary Mel value °C
*8.***1.6
Iodine Value (g iodine/**0g oil)
****8
Saturated fatty acid
*1.***7.0
Palm oleic acid 0.**1.8
Oleic acid *8.***4.9
Linoleic acid 3.***7.7
Linolenic acid 0.**1.3
Peroxide No. Mmol/kg ≤5
