FDA  Registered Refined Sesame Oil N.F., All Natural
 cGMP  Proven  Quality

REFINED SESAME OIL N.F.

GENERAL INFORMATION
Sesame Oil

Sesame oil is high in polyunsaturated fat, the 4th behind safflower, soybean, and corn. There are two basic forms: light and dark. Extracted from SESAME SEED, sesame oil comes in two basic types. One is light in color and flavor and has a deliciously nutty nuance. It's excellent for everything from salad dressings to sautéing. The darker, Asian sesame oil has a much stronger flavor and fragrance and is used as a flavor accent for some Asian dishes. Its average SMOKE POINT is 420°F, making it excellent for frying. Thick, amber-colored, and aromatic, dark sesame oil is made from roasted sesame seeds. Dark sesame oil burns easily and loses flavor when overheated, so it is used mostly as a condiment or flavoring for dressings, soups, and stir-frys.

Asian sesame oil, from China and Japan, is made from roasted seeds and has an amber color and a full, rich flavor. Its low smoking temperature makes it unsuitable for using alone for cooking; it is used almost exclusively as a seasoning. This amber colored, aromatic oil, made from pressed and toasted sesame seeds, is a popular ingredient in Chinese cooking. Not for use as a cooking oil, however, as the flavor is too intense and it burns quite easily. Instead, sesame oil is normally added as a flavoring agent in the final stages of cooking.


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GENERAL SPECIFICATIONS
Sesame Oil is the refined fixed oil obtained from the seed of one or more cultivated varieties of Sesamum indicum Linn‚ (Fam. Pedaliaceae). 

TEST

METHOD

RANGE

Specific gravity @ 25°C

USP

0.916-0.921

Iodine value

USP

103 - 116

Saponification value

USP

188 - 195

Free fatty acids

USP

< 2.0 mL of 0.02 N NaOH

Cottonseed oil

USP

absent

Identification

USP

passes

Unsaponifiable matter

USP

< 1.5%

Solidification range of fatty acids 

USP

20° - 25°

Heavy metals, Method II

USP

<0.001% max

 

Color Gardner

AOCS Td la-64

4 max

Appearance

Greenish yellow, bright & clear oily liquid

 

Flavor and Odor

Bland, almost odorless

 

 

TYPICAL FATTY ACID COMPOSITION (%)

C14:0

< 0.5

C18:2

35 - 50

C16:0

7 - 12

C18:3

< 1.0

C16:1

< 0.5

C20:0

< 1.0

C18:0

3.5 - 6

C20:1

< 0.5

C18:1

35 - 50

C22:0

< 0.5

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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Welch, Holme & Clark Co., Inc.
7 Avenue L, Newark, NJ 07105    USA
Tel: 973-465-1200    "    Fax: 973-465-7332     "    Traffic Fax: 973-465-3486

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NF/USP  Oils

Almond  Oil - Sweet
Castor  Oil
Corn  Oil
Cottonseed  Oil
Olive  Oil

Peanut  Oil
Safflower  Oil
Sesame  Oil
Soybean  Oil

Vegetable  Oils

Almond  Oil - Sweet
Avocado  Oil
Castor  Oil - Industrial
Castor  Oil - Pale Pressed
Canola  Oil
Apricot Kernal Oil
Coconut  Oil - Crude
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 - Various | Lard  Oils - Various |

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

 

 

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