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Functional Properties:
- Contains a significant proportion of active phytochemicals
- Rich in phospholipids and glycolipids (polar lipids)
- Free of trans-fatty acids
- Rich in unsaturated fatty acids
- Helps to stabilize emulsions
- Possesses excellent stability due to the high content of antioxidants including Vitamin E
- Extremely desirable in cosmetic, pharmaceutical and nutraceutical applications
- Powerful emollient (smoothes and softens skin)
- Noteworthy skin hydrating and moisturizing properties
- Strong antioxidant activity (With the exception of wheat germ, crude oat oil possesses a noticeably higher level of antioxidants, exceeding the antioxidant level of every major oilseed, grain, or grain by-product.)
Physical Characteristics:
- Transparent and light in color
- Mild, natural odor
Product Specifications:
| Typical Analysis |
|
| Color: |
Clear yellow to green-brown liquid |
| Odor: |
Natural Oat |
| Extraction: |
Supercritical CO2 |
| |
|
| Moisture: |
<0.1% w/w |
| Peroxide value: |
< 5 meq/kg |
| Brookfield viscosity: |
~104 |
| Density at 20ºC: |
0.92 g/cm3 |
| Viscosity: |
61.00 |
| Refractive Index at 20ºC: |
1.47 |
| Turbidity: |
1.0 NTU |
| Free Fatty Acids (as Oleic): |
4.9% |
| Unsaponifiable Matter: |
0.64 |
| Iodine Value: |
106 |
| Tocopherol Level: |
>200 |
| |
|
| Typical Fatty Acid Profile |
|
| C14:0 |
0.2 |
| C16:0 |
14.1 |
| C16:1 |
0.2 |
| C18:0 |
1.1 |
| C18:1 |
44.5 |
| C18:2 |
35.6 |
| C18:3 |
0.9 |
| C18:4 |
0.2 |
| C18:5 |
0.7 |
| C18:6 |
0.1 |
| C18:7 |
0.1 |
| C18:8 |
0.1 |
| |
|
Typical Microbiological Analysis |
|
| Total Viable Count/g: |
<10 |
| Yeasts & Mold/g: |
<10 |
| E. coli/10g: |
Not Detected |
| Salmonella/10g: |
Not Detected |
| P. aeruginosa/10g: |
Not Detected |
| S. aurens/10g: |
Not Detected |
|
|
INCI Nomenclature:
Avena sativa (Oat) Extract
Shelf Life:
1 - 2 Years
Origin:
Europe
Extraction Method:
CO2 Extracted
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