PART 3 (LIPIDS)

Castor Bean Oil

- Obtained from the ripe seeds of Ricinus communis, Fam. Euphorbiaceae
- Physical Characteristics: Pale yellowish or almost colorless, transparent, viscid liquid with a faint, mild odor and a bland, characteristic taste.

Medicinal Castor
Virgin Castor Oil

CASTOR BEAN OIL
Colorless or pale yellow liquid w/ slight odor and faint acrid taste

Extra Virgin Oil
Virgin Oil
Pure or Refined Oil

PURITY GRADES OF OLIVE OILS

Extra Virgin Oil

PURITY GRADES OF OLIVE OILS
1st oil expressed from ground fruits w/no chemical treatment

Virgin Oil

PURITY GRADES OF OLIVE OILS
1st oil expressed from ground fruits

Pure or Refined Oil

PURITY GRADES OF OLIVE OILS
2nd oil expressed from ground fruits w/ carbon disulfide to obtain "sulfur" olive oil

Olive Oil

Physical Characteristics:
- Pale yellow or light greenish yellow, oily liquid whose odor is slight but characteristic with a bland to faintly acrid taste
- Miscible with ether, carbon disulfide, and chloroform and slightly soluble in alcohol
- Specific gravity: 0.91.0 to 9,15 at 25°C

Peanut Oil

- Obtained by expression from the seeds of Arachis hypogaea, Fam. Leguminosae)
- Physical characteristics: Colorless or a yellowish liquid with a slightly nut like odor and a bland taste

Partially Hydrogenated Soybean Oil

SOYBEAN
Is an ingredient in a number of combination products for oral administration that are described as balanced dietary supplements

Soybean Cake

SOYBEAN
Is the residue after pressing out the oil having a high value as a livestock food. It contains a large amount of protein and some oil, but the 5% of ash consists largely of potassium and phosphorus

Soybean Meal

SOYBEAN
Is the flour sifted from the decorticated, ground seed of Glycine soja deprived of fat

Lecithin

Is an Ingredient in a number of proprietary products that are useful in controlling deranged lipid and cholesterol metabolisms

Stigmasterol

Obtained from the lipid fraction of soybeans, can be used as a precursor for steroidal hormones

Cottonseed Oil

- A refined, fixed all obtained from the seed of cultivated plants of various varieties of Gossypium hirsutum Linne or of other species of Gossypium (Fam. Malvaceae)
- Physical characteristics: Pale yellow, oily liquid having an odorless and bland taste

Cottonseed Cake

Contains about 0.6% of a toxic principle, gossypol which occurs in secretory cavities in all parts of the plant

Sesame Oil

- A refined, fixed oil obtained by expression from the seed of one or more cultivated varieties of Sesamum indicum, Fam. Pedaliaceae
- Physical characteristics: Pale yellow, oily liquid, almost odorless and bland tasting

Sesamolin

Contained in the unsaponifiable fraction of the oil, is an effective synergist for pyrethrum insecticides

Refined Almond Oil

Is extracted from almonds using high-heat processing and chemicals. It occurs as a pale yellow liquid with a alight odor, and bland, nutty taste

Essential or Volatile Almond Oil

Is obtained from the cake left after expressing bitter almonds

Coconut Oil

Consists of a mixture of glycerides in which 80 to 85% of the acids are saturated; it is a semisolid at 200°C and melts at 24°C

Corn Oil

- Refined oil obtained from the embryo of Zea mays Linne, Fam Poaceae
- Physical characteristics Clear, light yellow, oily liquid that has a faint characteristic odor and taste

Safflower Oil

Two types of commercial oil:
- Type 1- from original species (Safflower)
- Type 2- from hybrid species

Palm Oil

- Fixed oil obtained by steaming and expression of the mesocarp of the fruits of Elaeis guineensis, Fam. Arecaceae
- Physical characteristics: Yellowish-brown color with a buttery consistency and agreeable odor.

Fractionated Palm Kernel Oil BP

Palm oil which has undergone selective solvent fractionation and dehydrogenation