Sunflower Oil, High Oleic

DESCRIPTION New hybrids of the traditional sunflower species produce an oil unusually high in oleic acid (C18:1). The appearance of this new hybrid only differs in the color of the kernel shells from off white to silver gray compared to black resp. black stripes. The seed is pressed; the obtained oil is filtered and refined. The subsequent 4 step refining (deacidification, bleaching, steam deodorization, and winterization) results in a light transparent high oleic sunflower seed oil with excellent oxidative stability and nearly neutral in odor and taste.
ORIGIN: France and Spain
CERTIFICATE OF ANALYSIS: Each shipment to include certificate.
APPEARANCE, TASTE & COLOR Appearance: Light transparent / Taste: Nearly neutral / Color: Lovibond 5 ¼: Red = 1.5, yellow = 12
Density (20° C) 0.909 ~ 0.915
Refractive Index (20° C) 1.464 ~ 1.471 (Codex)
Iodine Value 78 ~ 90
Peroxide Value 1.00 max
Saponification Value 182 ~ 194 (Codex)
Smoke Point ca. 240° C
Free Fatty Acids (% of Oleic Acid) 0.1 % max
Palmitic Acid C 16:0 5 % max
Stearic Acid C 18:0 6.2 % max
Oleic Acid C 18:1 75 – 92 %
Linoleic Acid C 18:2 17 % max
Linolenic Acid C 18:3 0.3 % max
Arachidic Acid C 20:0 .5 % max
Behenic Acid C 22:0 1.6 % max
Other Fatty Acids 3 % max
STORAGE: Keep away from direct sunlight at room temperature in tightly sealed containers (nitrogen topping is of advantage)
USAGE: Its excellent oxidative stability is comparable to that of high-quality olive oil and approximately twice that of traditional sunflower and soybean oils. Therefore, it is particularly suitable as a fatty ingredient and carrier in pharmaceutical and cosmetic formulations. Its uses in food: baker’s ware and pastry (unhydrogenated spray oil), baby food and margarine, as a baking and frying oil (high smoke point). Like olive oil, high-oleic sunflower oil is thought to have a beneficial effect on human cholesterol metabolism due to its high content of monounsaturated oleic acid (C18:1).


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