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1203 HALL AVENUE ▪ RIVERSIDE ▪ CALIFORNIA ▪ 92509
T: 1(800) 988-OILS  99510 823-8490  ▪ F: (951) 823-8491
POMACE OLIVE OIL, refined
MATERIAL SPECIFICATIONS
PRODUCT DESCRIPTION: Pomace Olive Oil is obtained by a repeated pressing and extraction
of virgin olive oil press cake.  The subsequent refining (deacidifying, filtration, bleaching, vaporizing)
produces an oil light in color and neutral odor and taste.  Producing countries are the Mediterranean.
STORAGE; Store in a cool dry place ( 50 to 68 degrees F optimum) away from heat and oxidizers. 
Properly stored unopened containers have an expected shelf life of up to 12 months
TYPICAL ANALYSIS
Free acidity (% m/m expressed in oleic acid) < 1.0
Absorbtion in ultra-violet:
at 270 nm < 1.70
delta K < 0.18
232 nm < 2.50
 
Peroxide Value  < 15
Specific Gravity .910 - .920
Fatty Acid Composition (% m/m methyl esters)
C14:0 Myristic acid 0.0 - 0.05
C16:0 Palmitic acid 7.5 - 20.0
C16:1 Palmitoleic acid 0.3 - 3.5
C18:0 Stearic acid 0.5 - 5.0
C18:1 Oleic acid 55.0 - 85.0
C18:2 Linoleic acid 3.5 - 21.0
C18:3 Linolenic acid 0.0 - 1.5
C20:0 Arachidic acid 0.0 - 0.7
C20:1 Gadoleic acid (eicosenoic) 0.0 - 0.4
C22:0 Behenic acid 0.0 - 0.3
C24:0 Lignoceric acid 0.0 - 0.2
Maximum difference between the real and < 0.5
theoretical ECN 42 content
Trans Fatty Acid Content (%)
Pomace Olive Oil has 0 percent Trans Fatty Acid per serving size
C18:1T < 0.40
C18:2T + C18: 3T < 0.35
Saturated fatty acid content in the 2 position in the < 2.2
tryglycerides: sum of the palmitic and 
stearic acids (%)
Sterol Composition:
individual sterols (% of total sterols):
cholesterol < 0.5
brassicasterol < 0.2
campesterol < 4.0
stigmasterol < campesterol
delta-7 stigmastenol < 0.5
beta-sitosterol (apparent) > 93
total sterols (mg/100g) > 1600
Erythrodiol + uvaol (% of total sterols) < 4.5
Steroidal hydrocarbons
Stigmastadienes (ppm) < 120
   
PRODUCT:  OLIVE OIL, POMACE