HPS Food & Ingredients Hulled Hempseed Oil

Hulled hempseed oil is a translucent, semi opaque, green vegetable oil that has a slightly nutty flavor. This product is made from hulled hempseed which is an agricultural product, therefore, some batch variation may occur in: color, flavor, odor, appearance or composition, reflecting growing and seasonal variations.

Properties

Physical Form: Liquid

Other characteristics

Ingredient Name

Hemp Seed Oil

Labeling Claims

Cholesterol-free, Dairy-free, Gluten-free, Halal, Kosher, Naturally Derived, Non-Toxic, Organic, Plant-Based; Cholesterol-free; Dairy-free; Gluten-free; Halal; Kosher; Naturally Derived; Non-Toxic; Organic; Plant-Based

Ingredient Origin

Natural Origin, Plant Origin
Natural Origin
Plant Origin

Certifications & Compliance

EU Compliant, FSSC 22000, Gluten-free, Halal, Kosher, Organic Certified, USDA Organic

Markets

Agriculture & Feed
Food & Nutrition

Benefits

Nut, dairy and gluten free
Product is not irradiated
Hempseed is cleaned to 99.95%
Non-GMO

Shelf LIfe

14 Months

Ingredient

Hemp Seed Oil

Technology

Food Ingredients

Animal Species

Cats
Companion Animals
Dogs
Goat
Horses
Pets
Rabbit
Sheep

Certifications

OU Kosher Certified
Halal Certified
Canada Organic Regime
USDA National Organic Program
European EEC Reg. 834/07 & 889/08
FSSC 22000

Packaging Type

Bags
Drums
Pails
Totes (IBC)

Country of Origin

Canada
United States of America (USA)

Shelf Life Storage

Storage: Maintain in a cool dry environment <41°F. Keep away from oxidation, heat or sunlight. Refrigerate and nitrogen flush after opening.
Best If Used By Date: 14 Months from the date of manufacturing.

Food Ingredients Features

Cold Pressed
Cost Effective
High Purity
Non-Dairy
Non-Irradiated

Certifications and Compliance

EU Compliant
FSSC 22000
Gluten-free
Halal
Kosher
Organic Certified
USDA Organic

Food and Nutrition Applications

Salad Dressing
Tabletop Condiments

Technical data

Table 1 of 8

4 rows

Characteristic	Value	Unit
Saponification Value	190 - 193	—
Specific Gravity	-0.927	—
Refractive Index (at 20°C)	1.475 - 1.479	—
Density (at 20°C)	0.9295	g/ml

Table 2 of 8

12 rows

Characteristic	Value	Unit
Linoleic Acid (Omega 6)	56.1	% of total fat
Alpha Linolenic Acid (Omega 3)	16.4	% of total fat
Oleic Acid (Omega 9)	12.2	% of total fat
Palmitic Acid	5.4	% of total fat
Gamma Linolenic Acid (Omega 6)	3.5	% of total fat
Stearic Acid	2.7	% of total fat
Stearidonic Acid (Omega 3)	1.2	% of total fat
Arachidic acid	0.9	% of total fat
Vaccenic acid	0.8	% of total fat
Eicosadienoic Acid	0.4	% of total fat
Behenic acid	0.4	% of total fat
Lignoceric Acid	0.2	% of total fat

Table 3 of 8

8 rows

Characteristic	Value	Unit
Aerobic Plate Count	max. 100,000	cfu/g
Total Coliforms	max. 100	cfu/g
Escherichia coli	None detected	—
Salmonella	Negative	per 2x375g
Staphylococcus aureus	max. 25	cfu/g
Clostridium perfringens	max. 5	cfu/g
Listeria monocytogenes	Negative	per 25g
Yeast & Mold Count	max. 1,000	cfu/g

Table 4 of 8

6 rows

Characteristic	Value	Unit	Method
Calories	min. 800	cal/100g	—
Free Fatty Acids (as Oleic Acid)	0 - 2	%	—
Fat Content	96 - 100	%	—
δ -Tocopherol	826	µg/g	Dry Matter Basis
γ -Tocopherol	2766	µg/g	Dry Matter Basis
Phenolics	1866	mg GAE/100g	Dry Matter Basis

Table 5 of 8

27 rows

Characteristic	Value	Unit
Total Fat	99	g
Saturated Fat	9	g
Trans Fat	0	g
Polyunsaturated Fat	76	g
Monounsaturated Fat	14	g
Cholesterol	0	mg
Sodium Content	0	mg
Total Carbohydrate	1	g
Dietary Fiber	0	g
Total Sugars	0	g
Added Sugars	0	g
Protein Content	0	g

Table 6 of 8

3 rows

Characteristic	Value	Unit
lodine Value	153.6 - 169.1	g/100g
Unsaponifiable Matter	0.1 - 0.5	%
Filter Micron Rating	1	—

Table 7 of 8