Sunflower Oil High Oleic, Expeller Pressed


Organic Process Flow Chart

Origin and Production 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 fromoff white to silver grey compared to black resp. black stripes.At first the seed is pressed and then extracted. The subsequent 4 step refining (deacidification,bleaching,steam deodorization, and winterization) results in a very light transparent refined high oleic sunflower seed oil with excellent oxidative stability.
Average Analysis
Density (20°C): 0.912–0.920
Refractive Index (20°C): 1.464–1.474
Iodine Value: 80–97
Peroxide Value: max. 1.00
Safonification Value: 187-197
Acid Value: max. 0.4
Color Lovibond: 5 1/4 ca. 12y / 1.5r
Smoke Point: ca. 240°C“
Fatty Acid Composition:
Palmitic Acid: C 16:0 max. 6 %
Stearic Acid: C 18:0 max. 10 %
Oleic Acid: C 18:1 max. 75-85 %
Linoleic Acid: C 18:2 max. 15 %
Arachidic Acid: C 20:0 max. 2 %
Behenic Acid: C 22:0 max. 3 %
CAS: No.8001-21-6
EINECS: No. 232-273-9
Ecological Control: No.: D-HB-HB-026-5-BC
Storage: Keep away from direct sunlight at room temperature in tightly sealed containers (nitrogen topping is of advantage).
Characteristics and Utilization: The excellent stability to oxidation is comparable to that of a good olive oil and approx. twice as high as with traditional sunflower oil and soybean oils. It is, therefore, particularly suited as a fat component and carrier for pharmaceutical and cosmetic formulations. Itsusage in food: in baker’s ware and pastries (unhydrogenated sprax oil), baby food and margarines, as a baking and frying oil (high smoke point). Like olive oil high oleic sunflower seed oil is believed to favorably influence the human cholesterol metabolism due to its high contents of mono-unsaturated oleic acid (C 18:1).