Catania Oils Argan Oil, RBD
Other characteristics
- Functions
- Fat & Oil
- Ingredient Name
- Argan Oil, RBD
- Argan Oil RBD
- Labeling Claims
Allergen-free, BSE-free, Glutamate-Free, Gluten-free, Halal, Irradiation-free, Lactose-free, Non-GMO, Trans fat-free, Vegan; Allergen-free; BSE-free; Glutamate-Free; Gluten-free; Halal; Irradiation-free; Lactose-free; Non-GMO; Trans fat-free; Vegan
- Certifications & Compliance
California Proposition 65, Coalition of Northeastern Governors (CONEG), Food Safety & Modernization Act, GMP, Generally Recognized As Safe (GRAS), Non-GMO Project Verified
- Odor
- Almost odorless no off - notes
- Markets
- Food & Nutrition
- Healthcare & Pharma
- Appearance
- Light Yellow Clear
- Shelf LIfe
- 2 years
- Ingredient
- Argan Oil, RBD
- Process Flow
Expeller pressed from the nut kernel of the Argan tree. (Argania spinosa). Oil is then chemically refined, bleached, and deodorized..
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bulk
- Drums
- Totes (IBC)
- Country of Origin
- Morocco
- Non GMO Statement
ArganOil does not contain any ingredients, additives, or processing aids derived from commodities that have commercially grown GMO varieties in the supply chain.
- Food Grade Statement
Argan Oil is Generally Recognized as Safe (GRAS) as per 21CFR 182.1; it is manufactured to Good Manufacturing Practices and is safe for its intended use in foods.
- Ingredient Statement
- Argan Oil
- Shelf Life Storage
Store at 65° - 75°F in a dry and odor-free environment. The shelf-life is 2 years from date of manufacture in unopened containers.
- Packaging And Availability
Contact our Sales Representative about packaging options and product availability.
- Food Ingredients Features
- Sewage Sludge Free
- Microbiological Statement
Catania-Spagna vegetable oils have low moisture content (typically < 0.05%), have been processed at elevated temperatures, and lack nutrients essential to support growth of most microorganisms. Organisms considered food- borne pathogens or of concern from a quality standpoint are not able to proliferate in oil. Catania packages oil in a closed and sealed system offering little opportunity for contamination from extraneous materials that might harbor pathogens and viral particles.
- Food Ingredients Functions
- Fat & Oil
Technical data
Table 1 of 3
12 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 900 | /100g |
| Fat | 100 | g/100g |
| Saturated Fat | 20 | g/100g |
| Trans Fat | 0 | g/100g |
| Monounsaturated Fat | 45 | g/100g |
| Polyunsaturated Fat | 40 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 0 | mg/100g |
| Total Carbohydrate | 0 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Sugars | 0 | g/100g |
| Protein | 0 | g/100g |
Table 2 of 3
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| C16:0 Palmitic Acid | 10 - 15 | % | AOCS Ce 1e-91 |
| C18:0 Stearic Acid | 3 - 6.5 | % | AOCS Ce 1e-91 |
| C18:1 Oleic Acid | 45 - 55 | % | AOCS Ce 1e-91 |
| C18:2 Linoleic Acid | 28 - 36 | % | AOCS Ce 1e-91 |
| C18:3 Linolenic Acid | max. 1 | % | AOCS Ce 1e-91 |
Table 3 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Color | max. 2.5 Red | Lovibond | AOCS Cc 13b-45, 5 1⁄4 cell |
| Free Fatty Acids | max. 0.5 | % oleic | AOCS Ca 5a-40 |
| Peroxide Value | max. 3 | mEq/kg | AOCS Cd 8b-90 |
| Iodine Value | 95 - 105 | cg/g | AOCS Cd 1d-92 |
| Refractive Index (at 20°C) | 1.465 - 1.475 | — | AOCS Standard Methods |
| Relative Density (at 20°C) | 0.908 - 0.918 | — | AOCS Standard Methods |
