Sunflower Oil, High Oleic RBDW

DESCRIPTIONNew 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 & COLORAppearance: 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 Value78 – 90
Peroxide Value1.00 max
Saponification Value182 – 194 (Codex)
Smoke Pointca. 240° C
Free Fatty Acids (% of Oleic Acid)0.1 % max
Palmitic AcidC 16:05 % max
Stearic AcidC 18:06.2 % max
Oleic AcidC 18:175 – 92 %
Linoleic AcidC 18:217 % max
Linolenic AcidC 18:30.3 % max
Arachidic AcidC 20:0.5 % max
Behenic AcidC 22:01.6 % max
Other Fatty Acids3 % max
STORAGE:Keep away from direct sunlight at room temperature in tightly sealed containers (nitrogen topping is of advantage)
USAGE:The excellent stability to oxidation is comparable to that of a good olive oil and approximately 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. Its usage in food: in baker’s ware and pastries (un-hydrogenated spray 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 content of monounsaturated oleic acid (C18:1).