Typical Product Specification: Flax Seed Oil (Cold Pressed) 

Golden Flax Seed Oil (Typical)

Appearance Golden Yellow
Flavour/Taste Nutty, occasional slightly bitter after taste
Odour Nutty, full flavour aroma
Colou(5.25"Cell) 70Y‑3.5R
Free Fatty Acid 0.20 to 0.70
Peroxide Value (Meg/Kg)  0.15 to 3.0
Iodine Value(Wijs or Hanus) 192 to 197
Specific Gravity 0.93
Smoke Point Not for frying or deep frying

Typical Fatty Acid Profile 

Fame: C16.0‑Palmitic 4.6% to 6.0%
C18.0‑Stearic 2.3% to 2.9%
C18.1‑Oleic (Omega‑9) 13.8% to 15.0%
C18.2‑Linoleic (Omega‑6) 14.50% to 17.4%
C18.3 Linolenic (Omega 3) 59.2% to 62.6%
C20.0 0.1% to.4%


D Alplia Tocopherol (Vitamin E) and Ascorbyl (Vitamin Q have been added as Antioxidants.
Rates: each at 300mg/kg


Oil is cold pressed from 99.7% pure flax seed.

Cold Pressing Process

Seed is cold pressed without the use of any additional heat. The oil is shielded from sunlight and flushed with an inert gas during the pressing and packaging process.


230Ltr. O.8mm gauge closed head drums, epoxyphenolic lined, complete with polypropylene 50 mm and 20 mm plugs or 

60 Ltr 0.8 mm gauge closed head drums, epoxyphenolic, complete with polypropylene 50 mm and 20 mm plugs or 

20 Ltr black, high density polypropylene containers with handle, 58 mm cap


Store at less than 20 C ambient temperature. Keep away from direct sunlight. Avoid prolong exposure to oxygen.

Shelf Life

Flaxseed Oil shall not be held in excess or three months without a documented assessment of its quality before its use.


  Home | Services | Products | Contact Us
Copyright 2003 Enzol Holdings Ltd