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Oils and Fats since 1838
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PURE OLIVE OIL
Edible, FDA  Registered, cGMP Proven Quality, All Natural

Our company offers many types of olive oil, such as the edible Pure Olive Oil. Our Oils and Fats Facility is cGMP certified. We are registered by the United States Food and Drug Administration (FDA), as a drug repackaging establishment -- all products are continually tested to maintain the highest quality.

A full-time in house quality control laboratory tests and analyzes incoming and outgoing products using methods prescribed by U.S.P., F.C.C., A.O.C.S., A.S.T.M., and via gas chromatography to verify that they meet the required specifications and industry standards.

GENERAL INFORMATION
Pure Olive Oil - Edible

Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Grades of olive oils are determined by the methods of extraction and the acid content of the resulting oil. Virgin olive oils are those obtained from the first pressing of the olive without further refinement.

The finest olive oil is extra virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at 3%, and virgin at 4%. Pure olive oils are those which have been extracted by heat. These are of 100% olive oil, but their flavor can result in a harsh, bitter aftertaste. Pomace olive oil is refined from the final pressings and under heat and pressure. The taste is inferior to other olive oils and should never be substituted for them. Olive oil becomes rancid very easily, more so when exposed to heat or light. Always store tightly sealed in a cool, dark place.

Today`s marketplace provides a wide selection of domestic pure olive oil (most of which comes from California) and imported oils from France, Greece, Italy and Spain. The flavor, color and fragrance of pure olive oils can vary dramatically depending on distinctions such as growing region and the crop`s condition.

Pure Olive Oil - c GMP Certified - FDA Registered - Kosher

GENERAL SPECIFICATIONS
Olive Oil is the fixed oil obtained from the ripe fruit of Olea europaea Linné.(Fam. Oleaceae).

TEST

METHOD

RANGE

Specific gravity @ 25░C

USP

0.910-0.915

Iodine value

USP

79 - 88

Saponification value

USP

190 - 195

Free fatty acids

USP

< 5.0 mL of 0.10 N NaOH

Heavy metals, Method II

USP

<0.001%

Solidification range of fatty acids

USP

17 - 26

 

Color Gardner

AOCS Td la-64

8 max

Appearance

Clear and brilliant, yellow green oily liquid

 

Odor

Characteristic

 

 

TYPICAL FATTY ACID COMPOSITION (%)

C14:0

0.1 - 1.2

C18:1

65 - 85

C16:0

7 - 16

C18:2

4 - 15

C18:0

1 - 3

C18:3

<1.5

Because of natural variations in oilseed crops, chemical and physical constants cannot be guaranteed at all times. However, oil sold as NF is guaranteed to meet the NF monograph.

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NF/USP Oils

Sweet Almond Oil
Castor Oil
Corn Oil

Cottonseed Oil
Olive Oil
Peanut Oil

Safflower Oil
Sesame Oil
Soybean Oil

Vegetable Oils

Sweet Almond Oil
Avocado Oil
Industrial Castor Oil
Pale Pressed Castor Oil
Canola Oil
Apricot Kernel Oil
Crude Coconut Oil
Coconut Oil - Edible No.76
Coconut Oil - Hydrogenated  No.101
Corn Oil - Refined
Refined Cottonseed Oil
Linseed Oil - Boiled
Linseed Oil - Raw
Linseed Oil - Refined

Olive Oil - B Grade
Olive Oil - Edible Pure
Palm Oil - Crude
Palm Oil - Refined
Peanut Oil - Refined
Rapeseed Oil - Refined
Rice Bran Oil - Refined
Safflower Oil - Edible
Sesame Oil - Refined
Sesame Oil - Toasted
Soybean Oil - Refined
Soybean Oil - Partially Hydrogenated
Sunflower  Oil - Refined
Tung Oil

Animal Fats
| Edible  Beef Tallow | Neatsfoot Oil | Lard Oils |

Fatty Acids
| Oleic Acids  -- WHC 401 | Oleic Acids  -- WHC 501 | Ricinoleic  Acids |


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