New release 2019/07/05
Extra virgin olive oil is market standard name and controlled by production society. Fig No,01 is show the material name and share in oil.
| Fatty acid | Percentage | ref. |
| Oleic acid | 55 to 83% | [90][91] |
| Linoleic acid | 3.5 to 21% | [90][91] |
| Palmitic acid | 7.5 to 20% | [90] |
| Stearic acid | 0.5 to 5% | [90] |
| α-Linolenic acid | 0 to 1.5% | [90] |
Fig No,01
Fig No,01 Palmitic acid and Stearic acid is saturated acid.
Fig No,11Saturated Palmitic acid ( 16-0 )
Fig No,12 Unsaturated Oleic acid ( 18-1 )
Fig No,13 Unsaturated α-Linolenic acid ( 16-1 )
Fig No,14 Unsaturated Linoleic acid ( 18-2 )
From Fig No,02 to No,05 is show the chemical formation and 3Dimention structure. The following can be easily understood from this document.
1 It is a fluid that flows smoothly.
2 Non cooler material and almost transparent.
3 Some of the long chain carbon bonds have a double bond to add the cross-linking function of the polymerization.
4 However, this method can not be applied to saturated fatty acids.
Develop technically feasible methods while fulfilling the above conditions. We will examine the chemical composition of olive oil by the next time.
Attention
A corporate name, the brand name, and the design logo that has been described are the trademarks or registered trademarks of each company.
Biological Process System Technology Taiwan copyright（C）All rights reserved 2019.
