Flaxseed Oil or Linseed Oil:
Linseed oil, also known as flaxseed oil or flax oil, is a colorless to yellowish oil obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum). The oil is obtained by pressing, sometimes followed by solvent extraction. Linseed oil is a drying oil, meaning it can polymerize into a solid form.
Virgin Linseed Oil BP Grade
Ph Eur
DEFINITION
Fatty oil obtained by cold expression from ripe seeds of Linum usitatissimum L. A suitable antioxidant may be added.
CHARACTERS
Appearance: Clear, yellow or brownish-yellow liquid, on exposure to air turning dark and gradually thickening. When cooled, it becomes a soft mass at about – 20 °C.
Solubility: Very slightly soluble in ethanol (96 per cent), miscible with light petroleum.
Relative density: About 0.931.
Refractive index: About 1.480.
IDENTIFICATION
First identification B, C.
Second identification A, B.
A. Identification of fatty oils by thin-layer chromatography
B. Iodine value (see Tests).
C. Composition of fatty acids (see Tests).
TESTS
Acid value: Maximum 4.5.
Iodine value: 160 to 200.
Peroxide value: Maximum 15.0.
Saponification value: 188 to 195; carry out the saponification for 1 h.
Unsaponifiable matter: Maximum 1.5 per cent, determined on 5.0 g.
Composition of fatty acids: Gas chromatography.
Composition of the fatty-acid fraction of the oil:
fatty acids with a chain length less than C16: maximum 1.0 per cent
palmitic acid : 3.0 per cent to 8.0 per cent
palmitoleic acid : maximum 1.0 per cent
stearic acid : 2.0 per cent to 8.0 per cent
oleic acid : 11.0 per cent to 35.0 per cent
linoleic acid : 11.0 per cent to 24.0 per cent
linolenic acid : 35.0 per cent to 65.0 per cent
arachidic acid: maximum 1.0 per cent.
Cadmium: Maximum 0.5 ppm.
Water: Maximum 0.1 per cent, determined on 1.00 g.
STORAGE
In an airtight container, protected from light.
Linseed Oil of FCC Food Grade is also offered.