Linseed oil
Classification：
Refined Special Oil
- Product description
-
Linseed oil
The color is golden yellow, and the flaxseed crude oil is dark amber and has a special smell. This smell is not only caused by volatile impurities in the oil, but also because the oil contains more highly unsaturated fatty acids. The deodorized linseed oil has aftertaste. Fresh linseed oil is edible.
Seed from flax. Flax is an annual herb of Flax family. It is native to Central Asia and now grows in some countries in temperate and tropical regions. Mainly the United States, Argentina, India and the former Soviet Union. China's northwest and Inner Mongolia produce the most, and Northeast and North China also have planting. The oil content of the whole flaxseed is between 29% - 44%, the shell content is 20% - 45%, and the shell also contains about 17% - 20% oil, so the flaxseed oil is generally not shelled.
Physical and chemical constants of linseed oil:
Relative density (d20 ℃ 4 ℃) 0.9270-0.9375
Refractive index (n20 ℃ D) 1.4795-1.4835
Freezing point (℃) - 27 ～ - 18
Viscosity (E020 ℃) about 7.4
Iodine value (g iodine/100g oil) 170-205
Saponification value (mgKOH/g oil) 189-196
Unsaponifiable matter (%) is less than 1.7
Average molecular weight of fatty acids 279-307
Fatty acid composition of linseed oil (%):
Palmitic acid about 5.7
Stearic acid 3.8
Oleic acid 19.2
Linoleic acid 12.7
α － Linolenic acid 58.5
Shelf life: 2 years.
Key words:- linseed
- oil
- acid
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