TECHNICAL DESCRIPTION for TAHITI® MONOI
Appearance: oily yellow liquid whose density varies with temperature.
Color: Golden yellow
Scent: Sui Generis
Melting point: Approximately 24-26 ° C
Freezing point: Approximately 15 ° -20 ° C
Acid value: Less than 5 mg / KOH / gr
Saponification
value : 240-270 Peroxide value : Less than 10 meq oxy / kg
Refractive index: between 1,145 – 1,450
Solubility: Soluble in oils and fats
Not soluble in water
Color: Golden yellow
Scent: Sui Generis
Melting point: Approximately 24-26 ° C
Freezing point: Approximately 15 ° -20 ° C
Acid value: Less than 5 mg / KOH / gr
Saponification
value : 240-270 Peroxide value : Less than 10 meq oxy / kg
Refractive index: between 1,145 – 1,450
Solubility: Soluble in oils and fats
Not soluble in water
ANALYTICAL VALUE
Acid value (mg KOH / g oil) 1 to 3
Peroxide value (mcq / kg oil) 10 max
Index of refraction at 40 ° C 1,458 max
Color Lovibond (5 cells) n / a
Iodine value (Wijs) 9 max
Peroxide value (mcq / kg oil) 10 max
Index of refraction at 40 ° C 1,458 max
Color Lovibond (5 cells) n / a
Iodine value (Wijs) 9 max
PROFILE OF FATTY ACIDS (MAJOR ACIDS)
VALUES BY TYPE (%)
Total Typical Saturation :
C 8-0 Caprilic 9.2
C 10-0 Caprine 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 Monounsaturated:
C18 -1 Oleic 6.3
Total Polyunsaturated:
C18-2 Linoleic 1.5
PRESERVATIVES
BHA can be added to 0.5% Monoi de Tahiti
or
ANTIOXIDANT : Vitamin E can be added to Tahitian Monoï at 0.2%
DOCUMENTS / CERTIFICATES
DOCUMENTS SUPPLIED with each Monoï de Tahiti order :
– A certificate of authenticity
– A certificate of analysis