Wheat germ oil

Healthy thanks to antioxidants and vitamins

Wheat germ oil is the oil with the highest vitamin E content. This makes wheat germ oil richer than other edible oils.

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Our Wheat germ oil qualities

We carry Wheat germ oil in the following qualities for you

Usage

 Öle & Fette für die Kosmetikindustrie
Cosmetics
Öle & Fette für die Lebensmittelindustrie
Food
Öle & Fette für die Pharmaindustrie
Pharmaceutics
Wheat germ oil refined extracted Food Ph. Eur.
Wheat germ oil refined extracted Ph. Eur.  
INCI name: Triticum Vulgare Germ Oil / Triticum Aestivum Germ Oil
CAS number: 68917-73-7 / 8006-95-9 / 84012-44-2
Botanical name: Triticum vulgare

Wheat plant & wheat grain

Wheat belongs to the genus Triticeae within the family of sweet grasses (Poaceae). The annual plant forms two to three dark green stalks with a height of up to one meter. At the end of each stalk there is an ear with spikelets and flowers. Compared to other sweet grasses, the ears are roundish and the leaf tubes are covered with cilia. The grains develop after self-pollination. About 25 to 40 grains are formed per spikelet. The thousand-grain mass is 40-65 grams.

Wheat is mainly known for its processing into bread and buns. The valuable wheat germ oil (Tritium Vulgare L.) is produced from the so-called heart of the wheat grain, the wheat germ. This makes up only 2-3% of the weight of the wheat grain. The grain consists of the endosperm, which makes up 90% of the total weight, the fruit and seed husk (bran) and the germ. Without the fertile germ, no new wheat can grow. Wheat germ oil is actually a by-product of flour production to extend the shelf life of flour. The wheat germ and endosperm are separated from each other in a complex process. The oil content of wheat germ is between 7 and 12%. In order to separate the oil from the germ, one uses the oil press. Here the wheat germ oil is either pressed (cold, warm) or extracted.

When growing wheat, a distinction is made between winter wheat and summer wheat. In Germany, 90% of the wheat is grown in winter. It tolerates frost down to -22°C and is sown in autumn. The demanding wheat requires heavy, nutrient-rich soils (clay or black earth) with a high water capacity.

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Cultivation & yield

The largest wheat producers are China, India and Russia. Other typical growing countries are the USA, Canada, France, Turkey and Germany, but also Great Britain and Argentina.

The harvest time is in the middle of summer of the year after sowing.

The global annual production of wheat in 2018 was 735.18 Mio. tons.

Background / History

Wheat is one of the oldest cultivated plants in the world and was already collected and cultivated 8,000 to 10,000 years ago. Today's wheat is the result of the crossing of several types of cereals and wild grasses. The oldest wheat findings date from the period between 7,800 and 5,200 B.C. Wheat is thus the second oldest type of grain after barley.

The origin of wheat is assumed in the north of the Arabian Peninsula, in Iran, Syria, Iraq and Saudi Arabia. In the Neolithic Age, wheat came to the Mediterranean region, was cultivated by the Romans in ancient times and reached Central Europe in the 11th century.

Today, wheat is a staple food in many countries and is one of the second most commonly grown cereals in the world after maize.

Our packaging

25,000 kg
Tank truck

900 kg
IBC

190 kg
Drum

27 kg
Canister


General durability: IBC & canister 6 months, drum 18 months

Nutritional values & composition

Nutritional value(per 100 g)
Energy3700 kJ / 900 kcal
Fat100 g
Saturated fatty acids18 g
Monounsaturated fatty acids21 g
Polyunsaturated fatty acids61 g

Fatty acid ratio

Composition

C16:0 Palmitic acid14 – 19 %
C18:1 Oleic acid12 – 23 %
C18:2 Linoleic acid52 – 59 %

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