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High in polyunsaturates, English Walnut
Oil is a bland, odorless, tree nut oil
produced by refining the oil which has been
expeller pressed from English Walnuts grown in the
Sacramento and San Joaquin valleys of California.
An extremely versatile oil, it has been used
historically in a wide range of industrial and food
applications.
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DESCRIPTIVE DATA
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Appearance
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Clear and brilliant
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Color (5 1/4" Lovibond Scale)
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10 Yellow / 1.5 Red (Typical)
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QUANTITATIVE DATA
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% FFA (as Oleic)
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0.05 (Max.)
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Iodine Value (Wijs)
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147 - 157
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Oxidative Stability Index (hours at 110°C)
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3.0 (Typical)
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Peroxide Value at time of shipment (meq/kg)
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0.5 (Max)
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Refractive Index at 40°C
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1.4685 - 1.4696
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Saponification Value
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190 - 195
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Specific Gravity at 25°/25°C
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0.9235
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Smoke Point
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450 - 470° F
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Flash Point
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620 - 645° F
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Fire Point
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680 - 690° F
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TYPICAL FATTY ACID COMPOSITION (%)
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C14
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Myristic
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0 - Trace
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C16
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Palmitic
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7.0 - 7.5
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C16:1
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Palmitoleic
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0 - 0.2
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C17
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Heptadecanoic
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0 - 0.1
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C18
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Stearic
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2.4 - 2.6
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C18:1
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Oleic
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15.0 - 16.0
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C18:2
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Linoleic
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59.0 - 62.0
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C18:3
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Linolenic
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12.5 - 14.5
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C20
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Arachidic
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0 - 0.5
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C20:1
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Eicosenoic
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0 - 1.0
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TOTAL SATURATED ACIDS
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9.5 - 10.5
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TOTAL MONO-UNSATURATED ACIDS
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15.0 - 17.5
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TOTAL POLYUNSATURATED ACIDS
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72.0 - 76.0
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