Essential Oils
APRICOT KERNEL OIL SPECIFICATION
| Latin Name | Prunus armeniaca |
| Definition | Fatty oil obtained from the kernels of apricots by cold expression. It is then filtered by physical means. No addition of antioxidants.
The product is a natural substance. The product is used for cosmetic purpose. |
| PYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS | |
| Appearance | Clear, pale, yellow |
| Odor | Weak, characteristic |
| COMPOSITION of FATTY ACIDS | |
| Mystric acid | < 1,5 |
| Palmitic acid | 3,0 – 10,4 |
| Palmitoleic acid | < 1,5 |
| Stearic acid | 0,5 – 4,0 |
| Oleic acid | 54 – 70 |
| Linoleic acid | 20 – 35 |
| Linolenic acid | < 1 |
| Arachidic acid | < 0,5 |
| Eicosenoic acid | < 0,5 |
| Behenic acid | < 1 |
| Storage Conditions | Protect from light, temperature not exceeding 25°C.
Store under an inert gas in an airtight, well-filled container. |
| Shelf Life | 3 years |
Depending on agricultural conditions and species the above values are subject to natural fluctuations. This specification does not release the purchaser of our products from his duty of care and responsibility.
BLACK CUMIN SEED OIL SPECIFICATION
| Latin Name | Nigella sativa |
| Definition | Fatty oil obtained from the seeds of black cumin by cold expression. If is then filtered by physical means. No addition of antioxidants.
The product is a natural substance. The product is used for cosmetic/food purpose. |
| PYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS | |
| Appearance | Characteristic |
| Odor | Characteristic |
| COMPOSITION of FATTY ACIDS | |
| Palmitic acid | 10 – 14 |
| Palmitoleic acid | < 0,5 |
| Stearic acid | 2 – 4 |
| Oleic acid | 20 – 27 |
| Linoleic acid | 49 – 60 |
| Linolenic acid | < 1 |
| Eicosadienoic | < 3,5 |
| TQ (Thimoquinone Value) | 0,5 – 2,2 |
| Storage Conditions | Protect from light, temperature not exceeding 25°C.
Store under an inert gas in an airtight, well-filled container. |
| Shelf Life | 3 years |
Depending on agricultural conditions and species the above values are subject to natural fluctuations. This specification does not release the purchaser of our products from his duty of care and responsibility.
CUMIN SEED OIL SPECIFICATION
| Latin Name | Cuminum cyminum |
| Definition | Fatty oil obtained from the seed of cumin by cold expression. It is then filtered by physical means. No addition of antioxidants.
The product is a natural substance. |
| PYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS | |
| Appearance | Characteristic |
| Odor | Characteristic |
| COMPOSITION of FATTY ACIDS | |
| Cis-Oleic Acid | 80 – 90 % |
| Palmitic Acid | 4,0 – 5,5 % |
| Caproic Acid | 3,3 – 4,2 % |
| Trans-Linolelaidic acid | 1,3 – 1,6 % |
| Storage Conditions | Protect from light, temperature not exceeding 25°C.
Store under an inert gas in an airtight, well-filled container. |
| Shelf Life | 2 years |
Depending on agricultural conditions and species the above values are subject to natural fluctuations. This specification does not release the purchaser of our products from his duty of care and responsibility.
LAUREL LEAF OIL SPECIFICATION
| Latin Name | Laurus nobilis |
| Definition | Essential oil obtained from the leaves of laurel by steam extraction. It is then filtered by physical means. No addition.
The product is a natural substance. |
| PYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS | |
| Appearance | Characteristic |
| Odor | Characteristic |
| COMPOSITION of FATTY ACIDS | |
| 1,8 Cineole | 45 – 60 % |
| Terpinyl Acetate | 6 – 12 % |
| 4 Terpineol | 2 – 6 % |
| Alpha pinene | 4 – 7,5 % |
| Sabinene | 4 – 8 % |
| Storage Conditions | Protect from light, temperature not exceeding 25°C. |
| Shelf Life | 3 years |
Depending on agricultural conditions and species the above values are subject to natural fluctuations. This specification does not release the purchaser of our products from his duty of care and responsibility.
LEMON PEEL OIL SPECIFICATION
| Latin Name | Citrus limon |
| Definition | After an accurate selection, the suitable Fruit is washed, brushed and processed with FMC in line type extractors. The essential oil is extracted from the peel by mechanical pressure of the extractors’ cups on the fruits. Through sprinklings of water, the oil is carried along a steal piping system to centrifugal separators, from which the limpid and completely water free product is obtained. |
| PYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS | |
| Appearance | Characteristic |
| Odor | Characteristic |
| COMPOSITION of FATTY ACIDS | |
| CD (250 mg/100 ml of ethanol at 95% V/V) | 0,45 – 0,70 |
| Storage Conditions | Protect from light, temperature +4°C -/+ 10°C |
| Shelf Life | 1 year |
Depending on agricultural conditions and species the above values are subject to natural fluctuations. This specification does not release the purchaser of our products from his duty of care and responsibility.
MILK THISTLE SEED OIL SPECIFICATION
| Latin Name | Silybum marianum |
| Definition | Fatty oil obtained from the seeds of the milk thistle by cold expression. It is then filtered by physical means. No addition of antioxidants.
The product is a natural substance. |
| PYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS | |
| Appearance | Characteristic |
| Odor | Characteristic |
| COMPOSITION of FATTY ACIDS | |
| Acid Value (mg KOH/gr) | 8,5 – 10,0 |
| Peroxide Value (meq/kg) | 6,0 – 8,0 |
| Cis-Linoleic acid | 50 – 60 % |
| Cis-oleic acid | 20 – 26 % |
| Palmitic acid | 7 – 9,5 % |
| Storage Conditions | Protect from light, temperature not exceeding 25°C.
Store under an inert gas in an airtight, well-filled container. |
| Shelf Life | 3 years |
Depending on agricultural conditions and species the above values are subject to natural fluctuations. This specification does not release the purchaser of our products from his duty of care and responsibility.
OREGANO OIL SPECIFICATION
(70% Carvacol)
| Latin Name | Origanum onites |
| Definition | Essential oil obtained from the leaves of oregano by steam extraction. It is then filtered by physical means. No addition of antioxidants.
The product is a natural substance. |
| PYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS | |
| Appearance | Characteristic |
| Odor | Characteristic |
| COMPOSITION of FATTY ACIDS | |
| Carcavol | 62 – 72 % |
| Storage Conditions | Protect from light, temperature not exceeding 25°C.
Store in an airtight, well-filled container. |
| Shelf Life | 3 years |
Depending on agricultural conditions and species the above values are subject to natural fluctuations. This specification does not release the purchaser of our products from his duty of care and responsibility.
OREGANO LEAF OIL SPECIFICATION
(80% Carvacol)
| Latin Name | Origanum onites |
| Definition | Essential oil obtained from the leaves of oregano by steam extraction. It is then filtered by physical means. No addition of antioxidants.
The product is a natural substance. |
| PYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS | |
| Appearance | Characteristic |
| Odor | Characteristic |
| COMPOSITION of FATTY ACIDS | |
| Carcavol | 73 – 82 % |
| Storage Conditions | Protect from light, temperature not exceeding 25°C.
Store in an airtight, well-filled container. |
| Shelf Life | 3 years |
Depending on agricultural conditions and species the above values are subject to natural fluctuations. This specification does not release the purchaser of our products from his duty of care and responsibility.
OREGANO OIL SPECIFICATION
(80% Carvacol)
| Latin Name | Origanum onites |
| Definition | Essential oil obtained from the leaves of oregano by steam extraction. It is then filtered by physical means. No addition of antioxidants.
The product is a natural substance. |
| PYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS | |
| Appearance | Characteristic |
| Odor | Characteristic |
| COMPOSITION of FATTY ACIDS | |
| Carcavol | 73 – 82 % |
| Storage Conditions | Protect from light, temperature not exceeding 25°C.
Store in an airtight, well-filled container. |
| Shelf Life | 3 years |
Depending on agricultural conditions and species the above values are subject to natural fluctuations. This specification does not release the purchaser of our products from his duty of care and responsibility.
POMEGRANATE SEED OIL SPECIFICATION
| Latin Name | Malogranatum semen oleum |
| Definition | Fatty oil obtained from the seeds of pomegranates by cold expression. It is then filtered by physical means. No addition of antioxidants.
The product is a natural substance. The product is used for cosmetic purpose. |
| PYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS | |
| Appearance | Characteristic |
| Odor | Characteristic |
| COMPOSITION of FATTY ACIDS | |
| Mystric acid (C14:0) | < 1,0 |
| Palmitic acid (C16:0) | 2,0 – 5,0 |
| Stearic acid (C18:0) | < 3,0 |
| Oleic acid (C18:0) | 4,0 – 20,0 |
| Linoleic acid (C18:2) | 4,0 – 15,0 |
| Linolenic acid (C18:3) | < 1,0 |
| Arachidic acid (C20:0) | < 1,0 |
| Puninic acid | > 50 |
| Storage Conditions | Protect from light, at a cool place.
Store under an inert gas in an airtight, well-filled container. |
| Shelf Life | 3 years |
Depending on agricultural conditions and species the above values are subject to natural fluctuations. This specification does not release the purchaser of our products from his duty of care and responsibility.
ROSEHIP SEED OIL SPECIFICATION
| Latin Name | Rosa canina |
| Definition | Fatty oil obtained from the seeds of rosehips by cold expression. If is then filtered by physical means. No addition of antioxidants.
The product is a natural substance. The product is used for cosmetic purpose. |
| PYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS | |
| Appearance | Clear, yellow, viscous liquid |
| Odor | Typical |
| COMPOSITION of FATTY ACIDS | |
| Palmitic acid (C16:0) | 2 – 5 % |
| Stearic acid (C18:0) | < 3 % |
| Oleic acid (C18:9) | 15 – 22 % |
| Linolenic acid (C18:3) | 18 – 24 % |
| Arachidic acid (C20:0) | < 1,7 % |
| Storage Conditions | Protect from light, temperature not exceeding 25°C.
Store under an inert gas in an airtight, well-filled container. |
| Shelf Life | 3 years |
Depending on agricultural conditions and species the above values are subject to natural fluctuations. This specification does not release the purchaser of our products from his duty of care and responsibility.
WHEATGERM OIL SPECIFICATION
| Latin Name | Tiriticum vulgare |
| Definition | Fatty oil obtained from the germ of the wheat by cold expression. It is then filtered by physical means. No addition of antioxidants.
The product is a natural substance. |
| PYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS | |
| Appearance | Characteristic |
| Odor | Characteristic |
| COMPOSITION of FATTY ACIDS | |
| Linoleic acid | 45 – 60 |
| Linolenic acid | 2 – 10 |
| Oleic acid | 12 – 20 |
| Palmitic acid | 13 – 20 |
| Stearic acid | 0,5 – 6 |
| Storage Conditions | Protect from light, temperature not exceeding 25°C.
Store under an inert gas in an airtight, well-filled container. |
| Shelf Life | 3 years |
Depending on agricultural conditions and species the above values are subject to natural fluctuations. This specification does not release the purchaser of our products from his duty of care and responsibility.
Copyright Hermes Tarım Ltd. 2018