Refined Sunflower Oil
Regular sunflower oil is high in linoleic acid and oxidises relatively quickly under continuous frying.
Key Specifications
| Free fatty acid | ≤ 0.1 percent |
|---|---|
| Oleic acid (high-oleic) | ≥ 80 percent |
| Smoke point | 225-232 degrees C |
| Colour | ≤ 1.5 red |
| Packaging | 190 kg drum / bulk |
High-oleic is the frying grade
Regular sunflower oil is high in linoleic acid and oxidises relatively quickly under continuous frying. High-oleic sunflower oil at over 80 percent oleic acid roughly doubles fryer oil life.
Label implications
The two grades are nutritionally different and are declared differently on the label, so substitution is not neutral for a branded product.
Typical Applications
- Continuous frying — High-oleic grade for extended oil life at 175-180 degrees C.
- Dressings and bakery — Regular grade at 10-40 percent for a light, neutral oil.
Frequently Asked Questions
Which grade should I specify?
High-oleic for frying and long shelf life; regular for dressings and cold use.
Why does regular sunflower oil foam?
Linoleic acid oxidation produces surfactants that cause foaming during frying. High-oleic resists this.
Is it allergenic?
Refined oil is generally not allergenic; check local labelling rules for the seed.
Explore more: All Products · Industry News. Ready to discuss your project? Request a quote.