Overview
Refined Sunflower Oil is a light-colored, clear, and odorless edible vegetable oil extracted from sunflower seeds (Helianthus annuus). It is refined through degumming, neutralization, bleaching, and deodorization to produce a stable, neutral-tasting oil suitable for culinary, food-processing, and industrial applications. Its high content of unsaturated fatty acids and Vitamin E makes it one of the healthiest widely traded vegetable oils.

Technical Characteristics

• Appearance: Clear, light yellow, transparent liquid
• Odor/Taste: Neutral, bland, free from rancidity
• Free Fatty Acids (FFA, as Oleic Acid): ≤ 0.1%
• Moisture & Volatile Matter: ≤ 0.1%
• Color (Lovibond, 5¼” cell): ≤ 20Y / 2.0R
• Peroxide Value: ≤ 5 meq O₂/kg oil
• Iodine Value: 110–145 g I₂/100 g (depending on oleic/linoleic content)
• Saponification Value: 188–194 mg KOH/g
• Smoke Point: ~232°C
• Fatty Acid Composition (typical):
  • Linoleic Acid (Omega-6): 55–65%
  • Oleic Acid (Omega-9): 20–35%
  • Palmitic Acid: 4–6%
  • Stearic Acid: 2–3%
• Vitamin E (Tocopherols): ~40–70 mg/100 g

Specifications & Standards

• Meets Codex Alimentarius, ISO 7300, and EU food-grade standards
• Complies with ASTM/ISO testing methods for edible oils (FFA, peroxide value, iodine value)
• Available in Standard Refined, High-Oleic, and Mid-Oleic grades depending on fatty acid profile

Applications

• Food Industry:
  • Frying, baking, cooking, and salad dressings
  • Ingredient in margarine, mayonnaise, snacks, and processed foods
• Industrial Use:
  • Feedstock for biodiesel production
  • Ingredient in soaps, cosmetics, and pharmaceutical formulations
• Retail Distribution: Bottled refined oil for direct consumer use

Performance Advantages

• High Smoke Point: Suitable for deep-frying and high-temperature cooking
• Heart-Healthy Profile: Rich in unsaturated fatty acids with low saturated fat content
• Antioxidant Rich: Naturally high in Vitamin E, extending shelf-life and nutritional value
• Neutral Flavor: Preserves natural taste of prepared foods

Handling & Storage

• Store in cool, dry, and dark conditions (< 25°C) away from direct sunlight
• Shelf life: Typically 12–24 months under proper storage conditions
• Supplied in bulk (flexitanks, tankers, IBCs) or consumer packaging (PET bottles, tins, drums)

Compliance & Testing

• Verified through standard edible oil analysis methods:
  • Free fatty acids (AOCS Ca 5a-40)
  • Peroxide value (AOCS Cd 8b-90)
  • Iodine value (AOCS Cd 1d-92)
  • Fatty acid profile (GC analysis)
• Typically accompanied by Quality & Quantity (Q&Q) inspection certificates (SGS, Bureau Veritas, Intertek)

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