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Basil Oil
- HS Code
- : 3301.29.00
Basic Info
- Physical State
- : Liquid
- Appearance / Color
- : Clear to pale yellow liquid
- Odor
- : Sweet, anise-like, herbaceous
- Taste
- : Characteristic spice taste
- Moisture Content (%)
- : <0.5%
- pH
- : N/A (essential oil)
- Synonyms & Trade Names
- : Basil Oil; Basil Oil essential oil
- Total Plate Count (TPC)
- : <1,000 CFU/g
- Yeast & Mould
- : <100 CFU/g
- E. Coli
- : Negative/25g
- Coliform Bacteria
- : <100 CFU/g
- Salmonella
- : Negative/25g
- Shelf Life
- : 24 months
- Packaging Size
- : 1 kg / 5 kg / 25 kg
- Packaging Type
- : Aluminum bottle / HDPE drum
- Storage Conditions
- : Cool, dark; sealed; below 25°C
- Halal Certification
- : Available
- Kosher Certification
- : Available
- ISO / HACCP
- : Yes
- Food Grade / Regulatory Status
- : Food/Cosmetic grade
- Bulk Density
- : N/A (essential oil)
- Foreign Matter (%)
- : N/A (essential oil)
- Total Ash (%)
- : N/A (essential oil)
- Impurity (%)
- : N/A (essential oil)
- Volatile Oil Content (%)
- : ≥70% linalool + methyl chavicol
- Aflatoxin B1
- : N/A (essential oil)
- Aflatoxin Sum (B1+B2+G1+G2)
- : N/A (essential oil)
- Ochratoxin A
- : N/A (essential oil)
- Heavy Metals (As, Pb, Hg, Cd)
- : <10 ppm
Categories
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Basil oil can also be obtained through steam distillation. Fresh basil leaves and flowering tops are typically used for extraction. The steam breaks down the cell walls of the plant material, releasing the essential oil. After condensation, the oil and water are separated, and the basil oil is collected.
