Hazelnut Oil

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Hazelnut is the nut of the hazel and therefore, includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana. It also is known as cobnut or filbert nut according to species.[1] A cob is roughly spherical to oval, about 15–25 mm (0.59–0.98 in) long and 10–15 mm (0.39–0.59 in) in diameter, with an outer fibrous husk surrounding a smooth shell.A filbert is more elongated, being about twice as long as its diameter. The nut falls out of the husk when ripe, about 7 to 8 months after pollination.The kernel of the seed is edible and used raw or roasted, or ground into a paste. The seed has a thin, dark brown skin, which sometimes is removed before cooking.

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Description

Density (25°C) 0.912-0.917
Acid Value, pressed max. 4.0
Iodine Value 85-97
Saponification Value 188-195
Palmitoleic Acid (C16:1) max. 0.5%
Stearic Acid (C18) 1-4%
Oleic Acid (C18:1) 66-83%
Linoleic Acid (C18:2) 8-25%
Linolenic Acid (C18:3) max. 0.6%
Refractive Index (40° C ) 1.467-1.474
Acid Value max. 0.6
Palmitic Acid (C16) 5-9%
Other acids max 2%
C16: 0 Palmitic 4.05
C16: 1 Palmitoleic 0.12
C18: 0 Stearic 2.02
C18: 1 Oleic 82.0
C18: 2 Linoleic 10.70
C20: 0 Arachidic 0.12
C18: 3 n3 Linolenic 0.17
C20: 1 Eicosenoic 0.15

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