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Karanja oil

Karanja oil

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Technical characteristics
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Description

Pongamia oil is extracted from the seeds by expeller pressing, cold pressing, or solvent extraction. The oil is yellowish-orange to brown in color. It is toxic and will induce nausea and vomiting if eaten, but it is used in many traditional remedies. It has a high content of triglycerides, and its disagreeable taste and odor are due to bitter flavonoid constituents including karanjin, pongamol, tannin and karanjachromene.

Millettia pinnata has a number of different varieties but little research has been published on the differences between them. This combined with variances in soil and weather can change the specific composition of Pongamia oil. Typically Pongamia oil is composed of the following fatty acids

Fatty acid

Nomenclature

Percentage

Palmitic

C16:0

3.7% – 7.9%

Stearic

C18:0

2.4% – 8.9%

Oleic

C18:1

44.5% – 71.3%

Linoleic

C18:2

10.8% – 18.3%

Linolenic

C18:3

2.6%

Arachidic

C20:0

2.2% – 4.7%

Eicosenoic

C20:1

9.5% – 12.4%

Behenic

C22:0

4.2% – 5.3%

Lignoceric

C24:0

1.1% – 3.5%

 

The physical properties of crude Pongamia oil are as follows

 

Property

Unit

Value

Acid value

mg KOH/g

4.0 - 12

Calorific value

kcal/kg

8742

Cetane number

 

42

Density

g/cm3

0.924

Iodine value

g/100 g

86.5 - 87

Saponification value

mg KOH/g

184 - 187

Specific gravity

 

0.925

Unsaponifiable matter

 % w/w

2.6 - 2.9

Viscosity

mm2/sec

40.2

Boiling point

°C

316

Cloud point

°C

3.5

Fire Point

°C

230

Flash point

°C

225

Pour point

°C

-3.0

 

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