Refined Sunflower Oil

 specification  

 Actual Value

 Color Number, Mg Lodi

 1-10 

 1-3

 Acide Value. Mg

 < 0.60

  0.60

 Peroxide Value, 1⁄2 0 Millimole/ Kg

 <10

 0.5

 Moisture And Volatile Matter,%

 <0.10

 0.065

 Density ratio for oil at 20°c temp

 0,918-0,923

 0.92

 Refractive index at 40°

 1,467-1,469

 1,468

 Flash Point, °c

 234 

 235

 Lodine Value

 110-143

 130

 Unsoaping materials

 1,5

 1,468

 Soap,%

 none

 none

 Saponification value, gm

 179-194

 179

 Shelf Life

 24 Months

INGREDIENT SPECIFICATION:

Sunflower, High Oleic

CERTIFICATE OF ANALYSIS:

Each shipment to include certificate.

DESCRIPTION:

New hybrids of the traditional sunflower species product 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 grey compared to black resp. black stripes.The seed is pressed; the obtained oil is filtered and subsequently refined. The result is a light transparent high oleic sunflower seed oil with excellent oxidative stability.

APPEARANCE, FLAVOR & COLOR

Light transparent oil, nearly neutral in odor and taste.Color Lovibond 5¼:red = 1.5,yellow = 12

AVERAGE ANALYSIS:

DENSITY (20° C):

0.912 – 0.920

IODINE VALUE:

78 – 90

REFRACTIVE INDEX (20. C):

1.464 – 1.474

ACID VALUE:

Max. 0.4

SPECIFIC GRAVITY:

SAPONIFICATION:

187 – 197

FATTY ACID COMPOSITION:

PALMITIC ADIC

C 16:0

Max. 6.0%

STEARIC ACID

C 18:0

Max. 10%

OLEIC ACID

C 18:1

Min. 80%

LINOLEIC ACID

C 18:2

Max. 15%

ARACHIDIC ACID

C 20:0

Max. 2%

BEHENIC ACID

C 22:0

Max. 3%

OTHER FATTY ACIDS

Max. 3%

SMOKE POINT:

240° C

REGISTRATIONS:

CAS-No.:8001-21-6                  EINECS No.:232-273-9

STORAGE:

Keep away from direct sunlight at room temperature in tightly sealed containers (nitrogen blanketed).

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    (C 18:1).