Herbins Mandarin Essential Oil 10ml
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Herbins Mandarin Oil Mandarin is a citrus fruit which is also known as Mandarin Orange or Tangerine. But there is a slight difference. Mandarin is more yellow in colour and come with pips while Tangerine is more orange in colour and is without pips. So, Mandarin Essential Oil is also called Tangerine Essential Oil. The botanical name of both of these plants is Citrus Reticulata, which shows that they are same. As the name suggests, Mandarin plant is native to China from where it went to Europe and now Italy is one of the biggest producer of Mandarin Oil. 1. Mandarin essential oil is also a famous moisturizing agent. It is used extensively, and often the main ingredient, in stretch-mark prevention cream, which helps to prevent and reduce the appearance of existing stretch marks in the abdomen area.2. It is one of the very few oils which can be used during pregnancy, as it will not harm either the mother or the developing child. It usually works best as a preventer during the early stage of pregnancy, before the stretch-marks develop.3. Mandarin essential oil possesses a very delicate aroma, a nice sparkly citrus, true to the scent of its fresh-peeled fruits. It has distinctive, sweet, citrus top notes and deep, warm, floral undertones to which it owes its value in perfumery works.4. A wonderful mixture can be created by mixing it with Neroli, Ylang-ylang, Rose and Jasmine.5. The delicious fragrance of Mandarin is stimulating, refreshing and revitalizing. It creates a feeling of joy and hopefulness.
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(A) PHYSICAL PARAMETERS: Appearance - Clean, Uniform, free from visible mould growth and insects Density g/cm³ - Purity % Min 99.5 Oil/Fat % Max 45 Foreign Matter % Max 0.5 Insect Damaged Grains % Max 1.0 Immature Grains % Max 1.0 Weevilled Grains % Max 1.0 (B) CHEMICAL PARAMETERS: Ash Content % Max 6 Moisture Content % Max 9 Uric Acid mg/kg - Ergot % Absent Alcoholic Acidity % Max 0.1 Protein Content % 15-20 Crude Fiber % Oct-15 Fat Content % 35-45 Starch Content % - Acid Insoluble Ash % Max 0.05 Total Dietary Fiber % 20-30 Energy 500-550 kcal Protein 15-20 g Carbohydrates 10-20 g Fiber 20-30 g Fat 35-45 g Ash 3-6 g (C) MICROBIOLOGICAL ANALYSIS: Total Plate Count cfu/g Max 10,000 Yeast and Mold cfu/g Max 1,000 Coliforms MPN/g Absent E. coli MPN/g Absent Salmonella /25g Absent
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