SUNFLOWER OIL
Sunflower oil is extracted from the seeds of Helianthus annuus and is widely used in cooking and the food industry due to its mild, light flavor. It is rich in vitamin E and polyunsaturated fatty acids, especially linoleic acid, and is low in saturated fats. It is ideal for frying, salads, sauces and also for the production of margarines and mayonnaises. Its oxidative stability makes it a versatile choice for industrial and domestic applications.

Origin: Brazil

Specifications
✅ Origin: Sunflower (Helianthus annuus)
✅ Color (Lovibond 5¼” cell): Max. 3.0 Red
✅ Peroxide Index: Max 1.0 meq/kg
✅ Moisture and Volatile Impurities: Max 0.1%
✅ Free Fatty Acids (as Oleic Acid): Max 0.1%
✅ Taste and Odor: Neutral, no strange odor or taste
✅ Smoke Point: Approx. 225°C
✅ Density (25°C): 0.918 – 0.923 g/cm³
✅ Iodine Index (wijs): 120 – 145
✅ Saponification Index: 188 – 194 mg KOH/g
✅ Saturated Fat: 9 – 11%
✅ Monounsaturated Fat (Oleic Acid): 20 – 30%
✅ Polyunsaturated Fat (Linoleic Acid): 58 – 69%
✅ Vitamin E (tocopherols): 45 – 70 mg/100g​