technical data sheet - SLI Chemicals GmbH

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Gif-Sur-Yvette, FRANCE 02 04 2009/April 2, 2009 NAT PISTACHIO BUTTER (BEURRE DE PISTACHE) PROCEDE DE FABRICATION/ MANUFACTURING PROCESS SEEDS OF PISTACIA VERA Cold Pressing & Refining Refined Oil Blending NAT PISTACHIO BUTTER Hydrogenation Hydrogenated Vegetable Oil
Oxidative Stability of Pistachio and Plum Butters (*) (**) (*) These butters were developed by NATUROCHIM S.A.S. and are available under the following commercial names, respectively: NAT PISTACHIO BUTTER, and NAT GASCONY PLUM BUTTER. They are manufactured using a process unique to NATUROCHIM S.A.S and correspond to precise specifications. (**) This study was performed by an independent laboratory. The full report is available under confidentiality agreement Purpose: the purpose of the study concerns the oxidative stability assessment of pistachio and plum butters. The oxidative stability indices (OSI) of the butters were determined according the standardized method NF ISO 6886. The principle of the method is based on the accelerated oxidation of a compound in drastic conditions of temperature and air concentration. In the study, the oxidative stability is compared to linseed (LSO) and meadowfoam (MDO) oils respectively taken as negative and positive controls. Methods: before performing oxidative tests, each oil is characterized according to the standardized methods usually carried out in lipid chemistry, including fatty acid distribution, pour points, iodine and acid values. OSI determinations were performed at 98°C with an air flow velocity of 20 l/h. Results: the oxidative stability of lipids is generally correlated to their iodine value and especially to their relative composition in mono-unsaturated (e.g. oleic) and polyunsaturated (e.g. linoleic and linolenic) fatty acid content. On the other hand, the rate of air oxidation is proportional to the number of carbon-carbon double bonds in the fatty acid chain. Actually, the oxidation rate of linolenic acid is significantly higher than that of oleic acid. Among the lipids tested in the study, it appears that LSO which is rich in linolenic acid (≈ 48%) is the less resistant to oxidation. MDO is recognized as one of the most stable vegetable oils 1 . MDO is mainly composed of gadoleic acid (≈ 61%), a mono-unsaturated long chain fatty acid that is more resistant to air oxidation than oleic acid 1 . It is clear that MDO is taken in the study as positive control. Moreover, mango butter is recognized as very stable seed butter. From a theoretical standpoint, the vegetable oils and butters included in the study can be classified according their expected oxidative stability in the following order: MDO > Seed oil butters (mango, pistachio, plum) >> LSO EXPECTED OXIDATIVE STABILITY 1 T.A. Isbell, T.P. Abbott, K.D. Carlson. Oxidative Stability Index of Vegetable Oils in Binary Mixtures with Meadowfoam Oil. Industrial Crops and Products, 9 (1999), pp 115-123 S.A.S. au capital de 20 000 EUR - RCS Evry 453 183 543 - T.V.A. F.R. 964 531 835 43 2, route de la Noue - BP 76 91 193 GIF-SUR-YVETTE Tél. : 33 (0) 1 64 86 52 90 - Fax : 33 (0)1 64 86 58 33 info@naturochim.com www.naturochim.com Updated: May 20, 2010 1 / 2
Page 2 and 3: TECHNICAL DATA SHEET NAT ORGANIC PL
Page 4 and 5: ABSENCE DE PESTICIDES, IODE / ABSEN
Page 6 and 7: USAGE COSMETIQUE / COSMETIC USE NAT
Page 8 and 9: PROCEDE DE FABRICATION/ MANUFACTURI
Page 10 and 11: TECHNICAL DATA SHEET NAT GASCONY PL
Page 12 and 13: COMPOSITION REGULATION - STATEMENTS
Page 14 and 15: I STATEMENT . ALLERGENS NAT GASCONY
Page 16 and 17: TECHNICAL DATA SHEET NAT GASCONY PL
Page 18 and 19: To whom it may concern: REGULATION
Page 22 and 23: Table 1: CHEMICAL CHARACTERIZATION
Page 24 and 25: TECHNICAL DATA SHEET NAT HAZELNUT T
Page 26 and 27: NA-T'UR{)CHIM ABSENCE OF FORMOL NAT
Page 28 and 29: REGULATION. REACH N ATU ROC FI IMS
Page 30 and 31: NAT GASCONY PLUM SCRUB 65 INCI: Com
Page 32 and 33: TECHNICAL DATA SHEET PREMIUM ORGANI
Page 34 and 35: TECHNICAL DATA SHEET PREMIUM ORGANI
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Page 47 and 48: Procedure: PHASE A 1. In the mixer
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Page 51 and 52: Procedure: PHASE A 1. In the mixer
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Page 55 and 56: Guideline formulation - Cream with

technical data sheet - SLI Chemicals GmbH

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