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Mustard oil

Mustard oil

Mustard oil is produced under a traditional technology of Volgograd Mustard Oil Plant Sarepta LLC.

Sarepta mustard oil is produced 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.
  • in 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.
  • in hard edible fats production.
  • in coolant-cutting fluids production.
  • as an additive to feed for poultry and as a growth-stimulating substance for animals.

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
Color Yellow
Odor Peculiar
Transparency Transparent
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

FATTY ACID COMPOSITION:

Caprin up to 0,1
Lauric up to 0,2
Myristic up to 0,8
Palmitic 1,0-4,9
Palmitoleic up to 0,5
Stearic 1,0-2,1
Oleic 11,0-45,0
Linoleic 9,0-33,0

% to fatty acid total

Arachic 0,9-2,0
Gondoinic 6,5-14,0
Eicosadienic up to 0,6
Behenic 0,5-3,0
Erucic up to 5,0
Docosadienic up to 1,0
Lignocerinic 1,0-2,0
Nervonic up to 2,3