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HomeCarrier or vegtetable oil Chia seed oil
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Chia seed oil

Chia seed oil is cold-pressed extracted from the chia seeds commonly referred to as a superfood.

Chia seed oil is an especially great option for vegetarians and vegans to obtain omega-3 fatty acids from a botanical source. It is a popular supplement due to its high level of alpha-Linolenic acid (ALA) which cannot be produced by the body, but must be obtained through the diet alone. Chia seed oil is also used in the food industry as a cooking oil and as a popular ingredient in various salad dressings. In the cosmetic industry chia seed oil is used in body creams and lotions used topically to treat dry skin and promote healthier hair.

The seeds yield 25–30% extractable oil

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  • IDENTFICATION DATA
  • SPECIFICATION
  • STEREOLS AND VITAMINE E COMPOSITION
  • PROPERTIES
  • APPLICATION
  • TECHNICAL DOCUMENT
  • REFERENCES
  • NOTES
IDENTFICATION DATA
Commercial name Chia seed oil
CAS #  93384-40-8
Botanical name Salvia hispanica
Plant part Seed 
Origin Brazil
Manufacturing place Brazil
SPECIFICATION
Parameters Limits Test methods
Acid Value < 2% Oleic Acid AOCS Ca 5a-40
Peroxide Value < 20 mEq/Kg NF EN ISO27107
Saponification value  200-230
Alpha Linolenic Acid 60 – 70% AOCS Ce 1e-91
Linoleic Acid 15 – 25% AOCS Ce 1e-91
Palmitic Acid 7 – 10% AOCS Ce 1e-91
Oleic Acid 2 – 5% AOCS Ce 1e-91
STEREOLS AND VITAMINE E COMPOSITION
Parameters Limits Test methods
Total sterols (mg/100g) 400-420 PE 2.4.23
Campestrol 1.0 – 2.0 %
Beta-sitosterol  45-50%
Total Tocopherols (mg/100g) 40-50 AOCS  Ce 8-89
Gamma-Tocopherol 

90%

PROPERTIES
  • Provides Superior Skin Hydration
  • Protects Against Moisture Loss and Increases Skin Barrier Function
  • Anti-inflammatory
  • Antioxidant
  • Rich in Vitamins and Minerals
  • Potent Source of Essential Fatty Acids
  • Good Source of These Fatty Acids
APPLICATION
  • Skin Care
  • Lip Care
  • Hair Care
  • Cosmetics
  • Aromatherapy
TECHNICAL DOCUMENT
Product description Product specification MSDS
REFERENCES

Need Google Scholar  Need PubMed  Need NCBI

NOTES

The data presented within this document is offered in good faith, and is based on information believed to be reliable. It is offered for informational and evaluation purposes only. Natural Sourcing, LLC provides this product with the understanding that the purchaser will initiate their own testing to determine the suitability of this product for their intended purpose. Natural Sourcing assumes no liability or responsibility for any damage to person or property resulting from the use of this product or the incorporation of this product into any final formulation or product. Statements concerning the use of this product are not to be construed as a recommendation, suggestion or inducement to use the product in any way or within any formulation that is unlawful to create or sell, that violates any applicable regulations or that infringes upon any patent. No liability arising out of such a use is assumed.

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The Brazil nut is, in fact, a seed rather than a nut, but popular usage continues to prevail. Nutritionally, Brazil nuts are an excellent source of selenium and a good source of magnesium and thiamine. There are 14% protein, 11% carbohydrates, and 67% fat (1). The fat breakdown is roughly 25% saturated, 41% monounsaturated, and 34% polyunsaturated. The absolute saturated fat content of Brazil nuts is among the highest of all nuts, surpassing even macadamia nuts.

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The tamanu tree is indigenous to tropical Southeast Asia; it is found in Thailand, Vietnam, Myanmar, Malaysia, South India, Sri Lanka, and the Melanesian and Polynesian islands. It grows up to three meters tall, sporting cracked, black bark and elliptical, shiny leaves. The tamanu tree blooms twice annually with fragrant, white flowers, which later yield clusters of yellow-skinned spherical fruit. The fruit's pulp tastes similar to an apple, within which a large nut is embedded. The nut contains an odorless pale kernel. This kernel is dried in the sun until it becomes sticky with a dark, thick, rich oil; it must be protected from humidity and rain during drying.

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