A FRUIT TRANSFORMED INTO OIL

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Presentation transcript:

A FRUIT TRANSFORMED INTO OIL QUEBEC CRANBERRY A FRUIT TRANSFORMED INTO OIL

Geographical cranberry growth region

Analytical Review Cranberry Seed Oil

Analytical Review Cranberry Seed Oil

Analytical Review Cranberry Seed Oil

Analytical Review Cranberry Seed Oil

Analytical Review Cranberry Seed Oil

Principal Phytochemical Constituants SOURCE: Analysis Certificate ITERG (Institut des Corps Gras) 02/2018 - FRANCE Principal constituants: Insaponifiable Material 1,5 to 1,6 g/100g +/- 0,30 Tocopherols alpha & gamma 125 to 150 mg/kg of fat Tocotrienols alpha gamma & delta 1600 to 1700 mg/kg of fat +/- 275 Acide linolenique 18:3 (n-3) cis 25 to 35% Omega - 3 Acide linoleique 18:2 cis 30 to 40% Omega - 6 Acide oleique 18:1 15 to 25% Omega - 9

Real time analysis results of the oxydative stability Oxydative stability Study Cranberry seed oil over a Period of 3 years Real time analysis results of the oxydative stability Source; R&D Direction of Fruit d’Or – Tests performed by AGAT Laboratories - Canada

Principal fatty acid level comparaisons Comparative datas On few popular oils Principal fatty acid level comparaisons Cranberry Seed Oil Monounsaturated Fat 20 à 22 % Polyunsaturated Fat 70 à 75 % Saturated Fatty Acids 6 à 7 % Argan Oil Monounsaturated Fat 45 à 50 % Polyunsaturated Fat 32 à 40 % Saturated Fatty Acids 16 à 20% Musky Rose Oil Monounsaturated Fat 15 % Polyunsaturated Fat 70 à 80 % Saturated Fatty Acids < 5 % Olive Oil Monounsaturated Fat 55 à 83 % Polyunsaturated Fat 15 à 20 % Saturated Fatty Acids 10 à 20 %

Transformation equipement Screw Press– 1st Press – Cold Press

A cranberry bog over time

Harvesting charm

Further processing and cleaning

Our certifications