Pomace Olive Oil

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PRODUCT SPECIFICATIONS POMACE OLIVE OIL Reference: FT-01 | Date: 01-06-2018 PRODUCT SPECIFICATIONS POMACE OLIVE OIL Reference: FT-01 | Date: 01-06-2018 General information Company Name: Aesekol S.L. VAT ID: B54574850 Sanitary Register: 40.057834/A Address: Aesekol S.L. | C/Alfaz del Pi 1B , Nave 2 | 03530 La Nucia (Alicante) Spain Phone: (+34) 966896074 Email: info@aesekol.com www.aesekol.com Product Name Oh! Pomace Olive Oil - 5 Liters PET Bottle Refined Pomace Olive Oil (99%) Ingredients and Extra Virgin Olive Oil (1%) Acidity 0.7º (% oleic acid) Peroxide Index ≤ 15 (meq O2/kg) K270 ≤ 1.5 K232 - ‐ Delta K ≤ 0.18 Producer R.G.S.A.: 1603633/CR Year of Production 2019 This oil contains a high content of natural antioxidants and oleanolic acid because its enriching with virgin olive oil, so it is very healthy. Properties The olive pomace oil is the best ally making fried in catering because it have a good tolerance to high temperature and for its healthy properties. This oil could be used in food preparations, for babies, as preserving agent on fish, vegetable, meat and canning Uses industries, and for cosmetic industry, as well as, an essential food ingredient in kitchens. Label Languages Spanish, English, French, Portuguese Storage In a cool dry place, out of direct light Shelf Life 4 years www.ohproducts.es Aesekol S.L. | C/Alfaz del Pi 1B , Nave 2 | 03530 La Nucia (Alicante) Spain. | Tef. (+34) 966 896 074 PRODUCT SPECIFICATIONS POMACE OLIVE OIL Reference: FT-01 | Date: 01-06-2018 Nutrition Information (100 g) EAN 13 barcode 8436554720347 Energy 3404kj/828 kcal Reference OH00002 Total Fats, of which: 92 g. Saturated Fat 13 g. Carbohydrate, of which: 0g Sugars 0g Protein 0g Salt 0g Vitamin E 18,16 mg/ 151% *VRN *VRN: Nutrient Reference Value Packaging Specifications: Unit Weight Drained 4.580 g. Gross 4.627 g. Height 335 ( +/- 1,5) mm Box Units per box 3 Box Gross weight 14,1 kg. Length 498mm. Width 173 mm. Height 358 mm. Pallet Box per pallet 65 Units per pallet 195 Number of stacks 5 Box per stacks 13 Gross weight 942 kg. Length 1.000 mm. Width 1.200 mm. Height 1.950 mm. www.ohproducts.es Aesekol S.L. | C/Alfaz del Pi 1B , Nave 2 | 03530 La Nucia (Alicante) Spain. | Tef. (+34) 966 896 074 www.ohproducts.es Aesekol S.L. C/Alfaz del Pi 1B , Nave 2 03530 La Nucia (Alicante) Spain. Tef. (+34) 966 896 074.

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Olive Oil: Chemistry and Technology, Second Edition
Analysis and Authentication Franca Angerosa*, Christine Campestre**, Lucia Giansante* * CRA-Istituto Sperimentale per la Elaiotecnica, Viale Petruzzi, 65013 Città Sant’Angelo (PE) – ITALY, ** Dipartimento di Scienze del Farmaco, Università degli Studi G. D’Annunzio, Via dei Vestini, 31, 66100 Chieti - ITALY Introduction Olive oil, differently from most vegetable oils, is obtained by means of some technological operations which have the purpose to liberate the oil droplets from the cells of olive flesh. Due to its mechanical extraction, it is a natural juice and preserves its unique composition and its delicate aroma, and therefore can be consumed with- out further treatments. However, a refining process is necessary for making edible lampante virgin olive oils. Lampante oils cannot be directly consumed because of the presence of organoleptic defects or because chemical-physical constants exceeding the limits established by International Organizations. Consumers are becoming continuously more aware of potential health and thera- peutic benefits of virgin olive oils and their choice is oils of high quality which pre- serve unchanged the aromatic compounds and the natural elements that give the typical taste and flavor. Because of the steady increasing demand and its high cost of production virgin olive oil demands a higher price than other vegetable oils. Therefore, there is a great temptation to mix it with less expensive vegetable oils and olive residue oils. On the other hand even refined olive oils, due to high mono-unsaturated fatty acids content and other properties, often have prices higher than those of olive residue oil or seed oils. Thus, there are attempts to partially or totally substitute both virgin and refined olive oils with pomace oil, seed oils, or synthetic products prepared from olive oil fatty acids recovered as by-products in the refining process.
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