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Sunflower Oil - ISO Certificate - Availability all packaging,Thailand price supplier

Sunflower Oil - ISO Certificate - Availability all packaging
min.order / fob price
≥1 piece
Origin
Production Capacity
CategorySeasoning Oils
Update Time2024-08-20
company profile
ROYAL TRADING(THAILAND) CO.,LTD
Thailand
Contact: Ms.Gerard Achu
Tel: --
Number of Employees: 20 ~ 50
Business Type: Manufacture & Trade
product details
Origin:

Sunflower oil is rich in valuable organic compounds: unsaturated fatty acids (oleic, linoleic, linolenic) and saturated fatty acids (stearic, palmitic). It consists of phosphorus-containing substances, tocopherols (vitamin E and its derivatives) and waxes, the amount of which varies depending on the method of pressing and processing oil. Therefore, the replacement of animal fats with sunflower oil is a good prevention of various diseases.

 

 

What is Sunflower Oil?

Sunflower oil is a non-volatile oil that can be easily extracted from sunflowers. Although mostpeople are already familiar with sunflowers, they don’t immediately think of sunflowers as sources of an extremely healthy vegetable oil that can replace some of the less healthy cooking oils available on the market. Sunflower oil is also used in certain cosmetic applications. The main producers of sunflower oil are Russia, Ukraine, and Argentina, but it is used throughout the world in the preparation of various cuisines.

Sunflower oil has many uses, including the following:

  • Used in cooking and frying
  • Used in cosmetics like lip balms and skin creams
  • Used as a medicine for the heart as it is low cholesterol

Sunflower Oil Nutrition

One of the primary reasons for the growing popularity of sunflower oil is its impressive fatty acid content, which includes palmitic acid, stearic acid, oleic acid, lecithin, carotenoids, selenium, and linoleic acid.The combination of fatty acids in the body are extremely important to maintain various elements of human health, and sunflower oil can help maintain that balance.

Furthermore, some of those fatty acids, as well as vitamin E (tocopherols) and other organic compounds, act as antioxidants in sunflower oil, which means that they can positively affect a huge range of conditions that people regularly suffer from. It also has more polyunsaturated fats than any other commonly used vegetable oil, and with the recent craze of eating healthy and searching for alternative options, sunflower oil is becoming quite desirable on the international market. This oil is also rich in proteins, copper, iron, zinc, calcium, and omega-6 fatty acids.

 

Physical properties

Physical properties
Smoke point (refined)
232 °C
450 °F 
Smoke point (unrefined)
107 °C
225 °F
Density (25 °C)
918.8 kg/m3[8]
 
Refractive index (25 °C)
≈1.4735[8]
 
Saponification value
188-194
 
Iodine value
120-145
 
Unsaponifiable matter
1.5-2.0%
 
Viscosity (25 °C), unrefined
0.04914
 
Type
Processing
treatment
Saturated 
fatty acids
Monounsaturated fatty acids 
Polyunsaturated fatty acids  
Smoke point
 
Total mono
"Oleic acid 
Total poly
"linolenic acid 
"Linoleic acid 
Avocado
 
11.6
70.6
 
13.5
1
12.5
249 °C (480 °F)
Canola
 
7.4
63.3
61.8
28.1
9.1
18.6
238 °C (460 °F)
Coconut
 
82.5
6.3
6
1.7
  
175 °C (347 °F)
Corn
 
12.9
27.6
27.3
54.7
1
58
232 °C (450 °F)
Cottonseed
 
25.9
17.8
19
51.9
1
54
216 °C (420 °F)
Flaxseed/Linseed
 
9.0
18.4
18
67.8
53
13
107 °C (225 °F)
Hempseed
 
7.0
9.0
9.0
82.0
22.0
54.0
166 °C (330 °F)
Olive
 
13.8
73.0
71.3
10.5
0.7
9.8
193 °C (380 °F)
Palm
 
49.3
37.0
40
9.3
0.2
9.1
235 °C (455 °F)
Peanut
 
20.3
48.1
46.5
31.5
 
31.4
232 °C (450 °F)
Safflower
 
7.5
75.2
75.2
12.8
0
12.8
212 °C (414 °F)
Soybean
 
15.6
22.8
22.6
57.7
7
51
238 °C (460 °F)
Sunflower (< 60% linoleic)
 
10.1
45.4
45.3
40.1
0.2
39.8
227 °C (440 °F)
Sunflower (> 70% oleic)
 
9.9
83.7
82.6
3.8
0.2
3.6
227 °C (440 °F)

 

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Physical properties

1. Appearance: No residue at 40 deg. C

 

2. Cold test: Min.48 hours at 0 deg. C

 

3. Colour: Max.1.2 red, lovibond tintometer 5/20 inch

 

4. Refractive index:1.465-1.475 at 40 deg. C

 

5. Density:0.91-0.92 g/cm3 at 20 deg. C

 

6. Volatile matter: Max.0.07 % at 105 deg. C

 

7. Taste : Excellent

 

8. Odor : None - not sensed

 

Chemical specifications

 

1. %free fatty acids (ffa): Max 0.1

 

2. % ash (*): Max.0.05

 

3. Saponification value:190.32 koh/g. Of oil

 

4. Iodine value:134.13 (wijs-hanus method)

 

5. Peroxide:0.2 meq/KG. Of oil

 

6. % soap:0.0005

 

7. % unsaponifiable matter: Max.0.12

 

8. Impurities: None

 

9. % saturated fat(-ty acids):8-12

 

10. % unsaturated fat(-ty acids):87-91

 

11. Feeding energy:900kcal

 

12. Iron : < 0.02 mg/lt

 

13. Fatty acid composition :

C14:0 :0.06 C16:0 :5.77 C18:0 :4.1 C18:1 :27.3

C18:2 :59.2 C20:0 :0.27 C18:3 :0.25

 

 

 

 

 

 

 

 

 

 

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