| ≥1 piece |
* Palmitic acid : 4 - 9%
* Stearic acid : 1 - 7%
* oleic acid : 14 - 40%
* Linoleic acid : 48 - 74%
SUNFLOWER OIL is mainly triglycerides (fats), typically derived from the fatty acids linoleic acid (with is doubly unsaturated) and oleic acid.
Several types of sunflower oils are produced, such as high linoleic, high oleic and mid oleic. Mid-linoleic sunflower oil typically has at least 69% linoleic acid. High oleic sunflower oil has at least 82% oleic acid. Variation in unsaturated fatty acids profile is strongly influenced by both genetics and climate. In the last decade, high stearic sunflower lines have been developed in Spain to avoid the use of partially hydrogenated Vegetable Oils in the food industry.
Sunflower oil also contains lecithin, tocopherols, carotenoids and waxes. Sunflower oil's properties are typical of a vegetable triglyceride oil. Sunflower oil is produced from oil type sunflower seeds. Sunflower oil is light in taste and appearance and has a high vitamin E content. It is a combination of monounsaturated and polyunsaturated fats with low saturated fat levels.
[edit] Physical properties
Sunflower oil is liquid at room temperature. The refined oil is clear and slightly amber-colored with a slightly fatty odor.
Smoke point (refined) 232 C 450 F[3]
Smoke point (unrefined) 107 C 225 F[3]
Density (25 C) 918.8 kg/m3[4]
Refractive index (25 C) 1.4646[4]
Viscosity, 25C, unrefined: 0.04914 kg/(M*S)[5]
[edit] Uses
As a frying oil, sunflower oil behaves as a typical vegetable triglyceride. In cosmetics, it has smoothing properties and is considered noncomedogenic. Only the high oleic variety possesses shelf life sufficient for commercial cosmetic formulation. Sunflower oil's INCI name is Helianthus Annuus (Sunflower) Seed Oil.
Sunflower oil is also an ingredient in sunflower butter.
[edit] Nutrition
Sunflower oil, high oleic (70% and over) Nutritional value per 100 g (3.5 oz)
Energy 3,699 kJ (884 kcal)
Carbohydrates 0 g
Fat 100 g
- saturated 9.748 g
- monounsaturated 83.594 g
- polyunsaturated 3.798 g
Protein 0 g
Vitamin E 41.08 mg (274%)
Vitamin K 5.4 g (5%)
Percentages are relative to US recommendations for adults.
Sunflower oil, standard Nutritional value per 100 g (3.5 oz)
Energy 3,699 kJ (884 kcal)
Carbohydrates 0 g
Fat 100 g
- saturated 10.3 g
- monounsaturated 19.5 g
- polyunsaturated 65.7 g
Protein 0 g
Vitamin E 41.08 mg (274%)
Vitamin K 5.4 g (5%)
Percentages are relative to US recommendations for adults.
Sunflower oil, mid oleic Nutritional value per 100 g (3.5 oz)
Energy 3,699 kJ (884 kcal)
Carbohydrates 0 g
Fat 100 g
- saturated 9.009 g
- monounsaturated 57.344 g
- polyunsaturated 28.962 g
Protein 0 g
Vitamin E 41.08 mg (274%)
Vitamin K 5.4 g (5%)
Percentages are relative to US recommendations for adults.
Several varieties of sunflower oilseeds have been developed by standard genetic methods. The original oilseed was high in glyceryl linoleate. A premium high oleic strain was developed in the late twentieth century. Early in the 21st century, a mid oleic strain marketed as Nu-Sun was introduced as an improved frying oil that would have a low level of saturated fat, but would not require hydrogenation. These three major strains differ greatly in their levels of monounsaturated and polyunsaturated fats. There are also minor differences in their saturated fat content.
Comparative properties of common cooking fats (per 100g) Total Fat Saturated Fat Monounsaturated Fat Polyunsaturated Fat Smoke Point
Sunflower oil 100g