Appearance : Oily yellow liquid whose density varies according to the temperature.
color: golden yellow
Odor: Sui Generis
Fusion point: approximately 24 – 26°C
Solidification point: approximately: 15 – 20°C
Acidic value: less than 5 mg/KOH/gr
Saponic value: 240-270
Peroxide value: Less than 10 meq oxy/kg
Index of refraction: between 1.145 – 1.450
Solubility: soluble in oils and body fat
Not soluble in water.

ANALYTICAL VALUE

Acidic value (mg KOH/g oil) 1 to 3
Peroxide value (mcq/kg oil) 10 max
Refraction index at 40°C 1.458 max
Lovibond color (5 cells) n/a
Iodine value (Wijs) 9 max

PROFILE OF THE MAJOR FATTY ACIDS

VALUES BY TYPE (%)
Typical total saturation : :
C 8-0 Caprilic 9.2
C 10-0 Caprinic 9.7
C 12-0 Lauric 44.1
C 14-0 Miristic 15.9
C16-0 Palmitic 9.6
C18-0 Stearic 3.2

Total mono-unsaturates:
C18-1 Oleic 6.3

Total poly-unsaturates:
C18-2 Linoleic 1.5

PRESERVATIVES/CONSERVATIVES
BHA can be added to Monoi de Tahiti at 0.5%
OR
ANTIOXYDANT:
Vitamin E can be added to Monoi de Tahiti at 0.2%

DOCUMENTS / CERTIFICATES

DOCUMENTS SUPPLIED with each order of Monoi de Tahiti:

- A certificate of Origin

- A certificate of analysis.