Shape Foods™ Cold Pressed Pure Hemp Oil

Hemp oil is a whole-food product made by crushing hemp seeds to extract the oil. Hemp oil is zero trans-fat and zero cholesterol, and is also high in Omega-3 and Omega-6 fatty acids. Hemp oil is made from 100% natural Canadian hempseed and cold pressed in our state of the art BRC AA certified facility.

Properties

Physical Form: Liquid

Product families

Food Ingredients — Whole Foods, Extracts & Premixes

Edible Oils & Fats

Other characteristics

Brand: Shape Foods
Ingredient Name: Hemp Seed Oil
Labeling Claims: Cholesterol-free, Cold-Pressed, Gluten-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Trans fat-free, Vegan; Cholesterol-free; Cold-Pressed; Gluten-free; Halal; Kosher; Natural; Naturally Derived; Non-GMO; Trans fat-free; Vegan
Certifications & Compliance: BRC Certified, CFIA Amenable, FDA Compliant, Halal, Kosher
Ingredient: Hemp Seeds
Durable Life: 12 months climate controlled and sealed in original modified atmosphere packaged container; 3 months after opening (refrigerated)
Technology: Food Ingredients
Packaging Type: Bulk
Pails
Totes (IBC)
Ingredient Origin: Natural Origin
Food Ingredients Functions: Fat & Oil
Certifications and Compliance: BRC Certified
CFIA Amenable
FDA Compliant
Halal
Kosher

Technical data

Table 1 of 5

6 rows

Characteristic	Value	Unit
Iodine Value	170 - 215	—
Saponification value	188 - 194	mgKOH/g
Unsaponifiable matter	0.1 - 2.5	%
P-Anisidine Value	0 - 6	% p-A.V
Peroxide Value	0 - 5	meq/kg
Acid value	0 - 5	mg KOH/g

Table 2 of 5

16 rows

Characteristic	Value	Method
Myristic (14:0)	0.03 - 0.08	TFAT-01 (AOCS Ce 1h-05 modified)
Palmitic (16:0)	4.0 - 10.0	TFAT-01 (AOCS Ce 1h-05 modified)
Palmitoleic (16:1)	0.05 - 0.30	TFAT-01 (AOCS Ce 1h-05 modified)
Heptadecanoic (17:1)	0.03 - 0.08	TFAT-01 (AOCS Ce 1h-05 modified)
Steric (18:0)	1.0 - 4.0	TFAT-01 (AOCS Ce 1h-05 modified)
Oleic (18:1)	5 - 20	TFAT-01 (AOCS Ce 1h-05 modified)
Octadecenoic (18:1)	0.1 - 0.8	TFAT-01 (AOCS Ce 1h-05 modified)
Linoleic (18:2)	45 - 65	TFAT-01 (AOCS Ce 1h-05 modified)
Arachidic (20:0)	0.1 - 1.0	TFAT-01 (AOCS Ce 1h-05 modified)
Gamma Linolenic (18:3)	0.1 - 5.0	TFAT-01 (AOCS Ce 1h-05 modified)
Eicosenic cis 11 (20:1)	0.1 - 0.5	TFAT-01 (AOCS Ce 1h-05 modified)
Alpha Linolenic (18:3)	14 - 28	TFAT-01 (AOCS Ce 1h-05 modified)

Table 3 of 5

9 rows

Characteristic	Value	Unit	Method
SPC	max. 10000	cfu/g	MFHPB-33
Yeast	max. 1000	cfu/g	MFHPB-22
Mold	max. 1000	cfu/g	MFHPB-22
Aflatoxin	5	ppb	AFLA-01(Elisa)
Total Coliform	max. 100	cfu/g	MFHPB-34
Escherichia coli	max. 5	cfu/g	MFHPB-34
Listeria	Negative	—	MFHPB-30
Salmonella	Negative	—	MFHPB-20
Staphylococcus aureus	max. 5	cfu/g	MFLP-21

Table 4 of 5

14 rows

Characteristic	Value	Unit	Method
Omega-3 ALA	12 - 26	%	TFAT-01 (AOCS Ce 1h-05 modified)
Omega-6 LA	50 - 75	%	TFAT-01 (AOCS Ce 1h-05 modified)
Omega-9 Oleic	10 - 25	%	TFAT-01 (AOCS Ce 1h-05 modified)
Naturally Occurring Trans Fat	0 - 1	%	TFAT-01 (AOAC 996.06)
Monounsaturated Fat	15 - 25	%	TFAT-01 (AOCS Ce 1h-05 modified)
Monounsaturated Fat	14.7	g/100g	—
Polyunsaturated Fat	65 - 75	%	TFAT-01 (AOCS Ce 1h-05 modified)
Trans Fatty Acids	0 - 0.5	Grams/100g	—
Free Fatty Acids	0 - 2.0	%	—
Specific Gravity	0.923 - 0.93	g/ml	—
Polyunsaturated	75.1	g	—
Omega-3	17.1	g/100g	—

Table 5 of 5

10 rows

Characteristic	Value	Unit	Method
Saturated Fat	0 - 12	%/100g	TFAT-01 (AOAC 996.06)
Saturated Fat	10.1	g/100g	—
Calories	898.6	Kcal/100g	—
Total Fat	99.8	g/100g	—
Trans Fat	0	g/100g	—
Sodium	0	mg/100g	—
Carbohydrates	0.1	g/100g	—
Proteins	0	g/100g	—
Cholesterol	0	mg/100g	—
Total Sugars	0	g/100g	—