Enhanced TDS
Identification & Functionality
- Blend
- No
- Ingredient Name
- Product Code
- MITM16078
- Single Ingredient
- Yes
- Technologies
- Product Families
Features & Benefits
- Benefit Claims (Health)
- Food Ingredients Features
- Labeling Claims
- Product Highlights
- 100% Natural, Cold‐Press Extraction Process.
- Ultra-filtratedtoanAbsolute1MicronClarity.
- Balanced 1:1 Ratio of Omega 3 & 6 Fatty Acids.
- 100% North American FruitSource.
- Natural Source of Antioxidants, Phytosterols, and Natural Vitamin E (Tocotrienols).
- Healthy Alternative to Fish Oil.
- No Fishy Odor or Taste.
- Non-Allergenic.
- Great for Vegetarians.
- Kosher, Halaland Organic Certified.
Applications & Uses
- Application Format
- Color Cosmetic Applications
- Food & Nutrition Applications
- Skin Care Applications
- Markets
- Applications
- Product Applications
- Dietary Supplements, Softgels, & Gummies
- Anti‐Inflammatory (Joint & Muscle)
- Cognitive Health
- Heart Health
- Skin Health
- Topical Lotions, Creams & Lip Balms
- Healthy Skin from within” Soft Gels
- Hair Care Products
- Oil Blends, Dipping Oils & Salad Oils
- Functional Foods & Drinks
- Bakery Goods
- Nutritional Energy Bars
- Healthy Snacks
- Pet Treats
Properties
- Physical Form
Packaging & Availability
Principal Information
- Group Principal Number
- S003047
- Principal
Storage & Handling
- Storage Conditions
Store in dark, cool, dry, ambient conditions. Protect from excessive heat. Opened containers should be packaged under nitrogen.
Other
- Appearance
- Light gold to greenish color
- Appearance (SDS)
- Light gold to greenish oil
- Color (SDS)
- Light gold to greenish
- Insoluble in (SDS)
- Water
- Item Number
- Odor
- Characteristic of vegetable oil mild nutty aroma
- Odor (SDS)
- Characteristic of vegetable oil, mild nutty aroma
- Taste
- Pleasant light buttery oil
- USA/DOT UN Number
- Not Applicable
- Chemical Properties
Value Units Test Method / Conditions Peroxide Value max. 10.0 meq/kg meq/kg AOAC 965.33 - Microbial Properties
Value Units Test Method / Conditions Aerobic Plate Count max. 250.0 CFU/g CFU/g AOAC 2015.13 Mold Count max. 500.0 CFU/g CFU/g FDA BAM Test Method Yeast Count max. 500.0 CFU/g CFU/g FDA BAM Test Method - Shelf Life & Stability
Value Units Test Method / Conditions Shelf Life 30.0 mo mo - Physical Properties
Value Units Test Method / Conditions Oxygen Radical Absorbance Capacity 4200.0 mol mol - Material Composition
Value Units Test Method / Conditions Alpha Tocopherol Content min. 110.0 mcg/g mcg/g Beta Sitosterol Content 1319.0 mcg/g mcg/g Gamma Tocopherol Content 110.0 mcg/g mcg/g Monounsaturated Fatty Acids (MUFA) Content min. 20.0 % % Monounsaturated Fatty Acids (MUFA) Content min. 20.0 % % Oleic Acid Polyunsaturated Fatty Acids (PUFA) Content min. 30.0 % % 18:2 Linoleic Polyunsaturated Fatty Acids (PUFA) Content min. 30.0 % % 18:3 Linolenic Saturated Fat Content 6.9 % % - Nutritional Properties
Value Units Test Method / Conditions Campesterol Nutrient Value 66.0 mcg/g mcg/g Phosphatidylcholine Nutrient Value 202.0 mcg/g mcg/g Polyunsaturated Fatty Acids (PUFA) Nutrient Value min. 30.0 % % Stigmasterol Nutrient Value 68.0 mcg/g mcg/g Vitamin A Nutrient Value 390.0 IU/100g IU/100g - SDS Physical and Chemical Properties
Value Units Test Method / Conditions Autoignition Temperature (SDS) 650.0 °F °F Flash Point (SDS) 450.0 °F °F pH (SDS) 4.8 -