Mustard oil is produced under a traditional technology of Volgograd Mustard Oil Plant Sarepta LLC.
Sarepta mustard oil is produced according to GOST 8807-94 from low erucidic breeds of Oriental mustard seeds by single stage pressing with the pressing temperature no more than 75˚С.
Mustard oil is suitable for salad dressings, potato and fish frying, baking, food cooking and homemade preserves.
Mustard oil is used:
in baking industry; It gives nice golden color to crust, smell and pungent sweetish flavor to baked products, increases shelf life and is good for man’s health.
for mayonnaise production;
for soap making in soap production; Mustard oil addition provides defense skin layer recovery, softening and nutrition, allows to fully exclude animal fats.
for hard edible fats production;
as an additive to feed for poultry and as a growth-stimulating substance for animals;
for coolant-cutting fluids production.
Regarding its organoleptic and physicochemical indices mustard oil meets the following requirements:
|Density (at 20°C), g/cm||0.913-0.923|
|Refractive index (at 20°C)||1.470-1.474|
|Viscosity (at 20°C), cP||74-120|
|Solidification temperature, °C||16°C below zero|
|Presence of free fatty acids, mg of KOH||1.5-6.0|
|Moisture content, %||0.1-1.3|
|Saponification number, mg of KOH||170-184|
|Iodine number, % of iodine||92-107|
|Tocopherols fraction of total mass, mg %||28-33|
|Phosphatides fraction of total mass||0.14-0.60|
|Caprin||up to 0,1|
|Lauric||up to 0,2|
|Myristic||up to 0,8|
|Palmitoleic||up to 0,5|
|Eicosadienic||up to 0,6|
|Erucic||up to 5,0|
|Docosadienic||up to 1,0|
|Nervonic||up to 2,3|