| HS Code | 309386 |
| Botanical Source | Ribes nigrum |
| Main Fatty Acids | gamma-linolenic acid, alpha-linolenic acid, stearidonic acid |
| Color | golden yellow to greenish |
| Consistency | medium viscosity |
| Odor | mild, slightly fruity aroma |
| Extraction Method | cold pressed from seeds |
| Typical Uses | dietary supplement, skincare, hair care |
| Solubility | insoluble in water, soluble in oils |
| Shelf Life | 6 to 12 months if stored properly |
| Composition | rich in omega-3 and omega-6 fatty acids |
As an accredited Black Currant Oil factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Amber glass bottle with dropper, labeled “Black Currant Oil, 100ml,” featuring botanical illustration, tamper-evident seal, and ingredients list. |
| Shipping | Black Currant Oil is shipped in tightly sealed, food-grade containers to protect against light, moisture, and air exposure. Packaging must comply with relevant safety regulations. Containers are clearly labeled, and shipments are typically made at ambient temperatures. Handle with care to avoid leaks or contamination, and store in a cool, dry place upon arrival. |
| Storage | Black Currant Oil should be stored in a cool, dry place away from direct sunlight and heat sources. Keep the container tightly closed to prevent oxidation and contamination. Use amber or opaque bottles to protect from light exposure. Avoid excessive humidity and store at room temperature or lower, preferably between 5°C and 20°C (41°F–68°F), to maintain freshness and prevent rancidity. |
Competitive Black Currant Oil prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615365186327 or mail to admin@ascent-chem.com.
We will respond to you as soon as possible.
Tel: +8615365186327
Email: admin@ascent-chem.com
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On our production line, every drop of black currant oil comes from high-quality Ribes nigrum seeds grown under carefully watched conditions. We work directly with trusted growers to guarantee the fruit matures naturally, so we avoid rushed harvests or mass-blending with lesser fruit. Each batch, pressed using cold-press extraction, keeps the botanical actives at their peak potency. That’s where our investment starts—the raw seeds. Before anything leaves our tanks, our quality team checks for heavy metals, pesticide residues, and oxidation markers. We’re not cutting corners, so every bottle reflects what a fresh harvest should.
Our manufacturing team recognizes the remarkable content of omega-6 (gamma-linolenic acid, GLA) and omega-3 (alpha-linolenic acid, ALA) fatty acids in black currant oil. You don’t need a chemistry degree to notice how different it looks and feels. The pressed oil runs deep golden or greenish-brown, and it stays fluid even at lower temperatures. You can actually see the difference if you let it stand next to soybean or sunflower oil. The fragrance carries a mild berry note, which you won’t find in neutral seed oils. We bottle this oil in nitrogen-flushed glass to block out light and oxygen—no shortcuts, no accidental off-flavors.
We've got a few years’ experience behind us, and that’s changed our priorities. There are loaders, presses, polisher units, and filtration banks humming every day here, and our engineers have fine-tuned every variable. Commercial black currant oil comes to market in various grades, but much of what you see rests on mixed seed imports or hurried extraction. We never mix our oil with cheaper carrier oils or "standardize" blends to hit price targets. Every lot batch can be traced to its original harvest. Regular lab reports from both our in-house chemists and third-party labs tell us what’s actually inside. Experienced buyers will notice the difference: our oil consistently shows high GLA and ALA content with minimal unwanted byproducts. This isn’t a luxury preference—it’s a result of real attention paid at every step.
On the specification sheet our lab keeps, you’ll see that typical GLA content consistently ranges near 13-17 percent, with total polyunsaturated fatty acids above 70 percent. Any numbers that fall short of benchmarks prompt an immediate review of pressing parameters, and sometimes we reject entire lots of raw seed material. Our finished oil stays below taught peroxide values, and we declare full fatty acid composition down to minor components when buyers ask. We don’t just rely on machine readings; our head of QA takes a quick sample and tastes every tank before we bottle—if it tastes off, it gets tested twice. Natural variations show up, but we guarantee our oil meets the profile of real black currant with no adulteration.
Sometimes customers ask if black currant oil is challenging to use. On the floor, our operators share the same concern. The viscosity is easy for automated bottling and capsule-filling, and the scent doesn’t overpower processing spaces. Its rich fatty acid content means we keep oxidation risk in mind during transfer and filling, so we use sealed lines, nitrogen blankets, and strictly clean hardware. From a production perspective, we prefer black currant oil over evening primrose for handling—no unusual clumping or foaming, even at scale.
We see our supply go to supplement makers, cosmeceutical formulators, food enrichment specialists, veterinary clinics, and skin care labs—for them, reliability matters. Our capsule makers want a flowable, stable oil with full nutrition transparency. Cosmetics labs seek the authentic omega-3 and 6 profile and clean aroma. Some customers use it as a base for topical anti-inflammatory creams, others for skin barrier creams or dietary blends for metabolic support. We’ve even had a request for custom filtration and ultra-low peroxide values for neonatal formulations. Feedback cycles from all these buyers loop right back to us, so our facility keeps refining micro-filtration, tank inertization, and cleanliness at every stage.
For commercial supply, two main models are in rotation—standard cold-pressed oil and a low-odor, high-purity version. Both come from the same pressing facilities, not third-party subcontractors. The cold-pressed oil is filtered only to remove suspended solids, keeping full aroma and natural color. The low-odor oil goes through slightly extended degumming and additional filtration. Neither variant receives post-processing refining, bleaching, or deodorizing with harsh chemicals. On factory tours, buyers notice both lines run parallel—but always with dedicated equipment cleaned through a validated system, so there is no cross-contamination risk.
Our oil ships in light-blocking glass or high-barrier drums, purged with nitrogen. Any exposure to oxygen—during bottling, for instance—gets minimized by an inert atmosphere and quick capping. We don’t sell in bulk plastic or let oil sit under open air in the warehouse. Every worker on the line is trained to inspect tank seals, and packaging gets date-stamped on the day of bottling, never in advance. That’s given us a shelf life of up to 20 months under cold storage, with off-site buyers reporting good stability when they follow our handling guides. If customers need advice on stabilization, we provide direct technical service, including antioxidant additions or packaging tweaks.
As producers, we get frequent questions comparing black currant oil to borage, evening primrose, hempseed, and flaxseed oils. You’d think the difference is just GLA content, but it goes further. Black currant oil contains both GLA and ALA without the intense green color or gritty texture of hempseed. Evening primrose lacks ALA but matches GLA; its oil feels lighter and colorless, but stability suffers if storage isn’t tight. Borage oil outpaces GLA but can carry unattractive odors or off-flavors even after filtering. Flaxseed has superior ALA but almost no GLA. We’ve pressed all these oils side by side. Only black currant provides dual omega-3 plus omega-6, solid oxidative stability for its class, and a mild, subtly fruity taste. That gives our buyers a gentle plant flavor with a well-rounded fatty acid spectrum, all from a single source.
Every tank we ship comes with a conversation about the planet and safety compliance. Our facility doesn’t discharge solvents, and we use minimal water in cleaning to conserve resources. All extracts are solvent-free—the only input is mechanical pressure and gentle heat during pressing. The quality department performs regular audits for allergens, GMP, traceability, and food safety standards. The black currant fields we use avoid banned pesticides, and we keep documentation on supply chain data open to inspection. Our workforce goes through continuous updates on operational safety, especially for handling edible oils, to avoid cross-contact with allergens or potential contaminants.
The oil in every drum can be traced to its harvest field and date, crushing lot, and pressing parameters. We code every container, so if a customer ever requests a full breakdown, we provide not just a certificate of analysis but a detail showing which farm, load, and pressing shift the oil came from. If a buyer flags a quality issue, we don’t force blame upstream—we go right to the plant record and solve the problem with visible data. Years ago, this approach smoked out an issue with seed batch segregation, letting us tighten up lot integrity and invest in better on-site labeling.
Feedback comes straight to the plant office. Capsule makers mention the oil’s fill consistency and taste; a large food producer once flagged a difference in mouthfeel compared to imported oil. Skin care labs commented that black currant oil adapts well to fast-absorbing creams and serums, rarely leaving a sticky finish, even at higher concentrations. One customer told us that, used at 10 percent in a barrier cream, the skin feel improved without greasiness—our staff tried it at break time and agreed. Animal nutritionists praised the palatability when paired with dry feed. We capture this data, not just for marketing but to tweak filtration and pressing in real time.
Industry standards keep shifting, and we follow developments in omega fatty acid research and regulatory requirements closely. Some regions have tightened limits on environmental contaminants and demanded full transparency on fatty acid composition. From our end, we anticipate these changes and share updates with customers ahead of time. Our lab developed new screening tests for dioxins, organic solvents, and emerging oxidation markers. The goal isn’t just compliance—it’s matching what modern food and health companies expect from a clean, traceable product. We provide extended data sheets to assist buyers meeting regulations in functional foods, infant formulas, and cosmeceuticals.
As a manufacturing plant, we answer technical requests daily. Sometimes a formulator wants a certain color reduction or softness on the palate. Sometimes a supplement brand needs an emulsion-friendly version or wishes to blend black currant oil with astaxanthin, CoQ10, or vitamin E. One customer wanted a wax-cut fraction to match viscosity in a vegan softgel, so we adjusted filtration and shared pilot batches until it worked. There’s no one-size-fits-all: technical support and willingness to tweak are central to how we operate. If a problem crops up—separation in an emulsion, strange odor, or instabilities—we don’t just send a batch off. Plant techs and the project manager review the run sheet, sample the oil, and propose real fixes.
End-users, whether consumers or formulating labs, rely on us for safety and consistency. We win that trust by not hiding the raw facts about batch variations or minor color changes. Transparency builds relationships. When supply chains tighten, we disclose inventory status and offer substitute solutions, not just delays. Suppliers often overlook this kind of honesty, but our regular buyers value the straight story, especially in high-stakes applications like health supplements for at-risk groups or pediatric nutrition. We empower customers with technical sheets, but we make sure the data reflects real-world test results, not just paperwork.
The market for black currant oil keeps rising as more research highlights its benefits beyond basic nutrition—dermatologists, supplement brands, food innovation teams, and even pet nutritionists are adopting it for everything from inflammatory balance to brain health and skin support. Our plant has expanded sustainable sourcing agreements, partnering with growers who rotate crops, use minimal chemical input, and favor integrated pest management. On-site waste seeds often go straight to local biodigesters or organic feed partners, closing the loop on byproducts. We’re also supporting seed breeding that raises GLA and ALA yields naturally.
Every day on our production floor, black currant oil shows what real care in sourcing, pressing, and handling can achieve. It isn’t a one-off commodity or a chemistry set shortcut—it’s a crop, a harvest, and a process that reflects trust at every stage, from field to bottle. We are not just pushing oil out of tanks on demand; we are supplying a botanical ingredient that carries our responsibility for safety, health, and transparency. As more partners work with us and new health needs emerge, our team will keep investing in better science, improved lot tracking, and clean, traceable oil production that end users and the industry trust.
