Product Details

Product Description

Important Information

EXPLANATION OF THE PRODUCTION PROCESS.

AVOCADO OIL.

We used the ripest avocados from the Hass variety, hand selected and washed (only with water); once this process is carried out, they are passed on to the mill where they are reduced to a paste (only the pulp without the peel). This paste is then placed in a hydraulic press machine through the avocado oil is obtained.

Once obtained, it is left to stand so that through decantation, the oil is separated from the other parts of the avocado.

The separated oil is filtered using a press filter and is later bottled in the actual presentation in which it will be sold.

This is a natural mechanical process that does not include any solvent or chemical conservative.

The avocado oil itself is rich in natural antioxidants; therefore it is not necessary to add conservatives or chemical preservatives.

AVOCADO OIL

SPECIFICATIONS

PHYSICOCHEMICAL ANALYSIS
ANALYSIS	RESULTS	NORMS	METHOD
ACIDITY (%) (as Oleic Acid)	0.04	MAX 1	AOCS METHOD Ca-5a 40 Vol. I, 1989
PEROXIDE VALUE	4.67	MAX 10	NMX-F-614-NORMEX-2004
REFRACTIVE INDEX	1.46887	1.4 - 1.6	NMX-F-074-SCFI-2006

INSTRUMENTAL ANALYSIS
FATTY ACID PROFILE	RESULTS	NORMS	METHOD
PALMITIC (C:16)	4.48	3 - 32
PALMITOLEIC (C:16:1)	0.26	0 - 13
STEARIC (C:18)	1.55	MAX 1.7	AOAC (Cap. 41 (969.33)) 17th Ed. 2002. 1ª rev.
CIS-9 OLEIC (C:18:1)	59.78	36 - 80
LINOLEIC (C:18:2)	21.17	6 - 25
ARACHIDIC (C20:0)	0.46	MAX 1
LINOLENIC (C:18:3)	12.3	MAX 15


MICROBIOLOGICAL ANALYSIS
ANALYSIS	RESULTS	NORMS	METHOD
AEROBIC PLATE COUNT MESOPHYLICS	LESS THAN 10 CFU/g	LESS THAN 10 CFU/g	NOM-092-SSA1-1994
MOLDS	20 CFU/g	LESS THAN 30 CFU/g	NOM-111-SSA1-1995
YEASTS	LESS THAN 10 CFU/g	LESS THAN 10 CFU/g	NOM-111-SSA1-1996
TOTAL COLIFORMS	LESS THAN 10 CFU/g	LESS THAN 10 CFU/g	NOM-113-SSA1-1997
SALMONELLA	ABSENT IN 25 g	ABSENT	NOM-114-SSA1-1998
E COLI VRBA-MUG	LESS THAN 10 CFU/g	LESS THAN 10 CFU/g	APHA C

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