Linseed oil

The color is golden yellow, and the linseed oil is dark amber and has a special odor. This odor is not only caused by volatile impurities in oil, but also more because of the high unsaturated fatty acids in the oil. After the deodorization, the linseed oil has aftertaste phenomenon. Fresh linseed oil is edible.

Seeds from flax. An annual herb of the genus flax. Originating in Central Asia, it is now growing in temperate and tropical countries. Mainly the United States, Argentina, India and the former Soviet union. Northwest China and Inner Mongolia produce the most, northeast and North China also planted. The linseed oil content is between 29%-44%, the shell rate is 20%-45%, and the shell also contains about 17%-20% of grease, so linseed oil is generally not shelling.

Physical and chemical constants of linseed oil:

Relative density (D20 C 4) 0.9270-0.9375

Refractive index (N20 C D) 1.4795-1.4835

Freezing point (DEG) -27 ~ -18

Viscosity (E020 C) is about 7.4

The iodine value (g iodine /100g oil) 170-205

Saponification value (mgKOH/g oil) 189-196

The content of non saponification substance (%) is less than 1.7

The average molecular weight of fatty acid was 279-307

Fatty acid composition of linseed oil (%):

Palmitic acid is about 5.7

Stearic acid 3.8

Oleic acid 19.2

Linoleic acid 12.7

Alpha linolenic acid 58.5

Shelf life: 2 years.