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Sunflower oil is the non-volatile oil compressed from sunflower (Helianthus annuus) seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. The world's largest sunflower oil producers now are Ukraine, Russia and Argentina.
Sunflower oil is a monounsaturated (MUFA)/polyunsaturated (PUFA) mixture of mostly oleic acid (omega-9)-linoleic acid(omega-6) group of oils. The oil content of the seed ranges from 22 to 36% (average, 28%): the kernel contains 45–55% oil. The expressed oil is of light amber color with a mild and pleasant flavor; refined oil is pale yellow. Refining losses are low and the oil has good keeping qualities with light tendency for flavor reversion. The oil contains appreciable quantities ofvitamin E, sterols, squalene, and other aliphatic hydrocarbons.
In recent years, there has been an increase in demand for sunflower crops such as sunflower oil. Measures such as the development of hybrid sunflowers to increase oil production have been introduced to meet this demand.
100% of raw material, used for production of sunflower oil, is derived from sunflower seeds pressed at the leading Ukrainian companies located in southern Ukraine, and does not contain genetically modified organisms (GMOs).
The production process has a three-level quality control (control of incoming raw materials, control of the production process and product control), which is provided by the laboratory, located directly on the production plant and have the appropriate state certification.
Refined versus unrefined
Refining sunflower oil through solvent extraction, de-gumming, neutralization, and bleaching can make it more stable and suitable for high-temperature cooking; but, will also remove some of the oil's nutrients; flavor; color (resulting in a pale-yellow); free fatty acids; phospholipids; polyphenols; and, phytosterols. Unrefined sunflower oil is less heat-stable (and therefore well-suited to dishes that are either raw or cooked at low temperatures); but, will retain more of its original nutrient content, flavor, and color (light-amber).
Refined sunflower oil deodorized winterized type "П" ("P")*
Nutritional value per 100 g (3.5 oz): energy – 899 kcal (3761 kJ), fat – 100 g, carbohydrates – 0 g, protein – 0 g
Expiration date: 12 months from the production date
Natural content of vitamin E
Unrefined sunflower oil pressed winterized
Nutritional value per 100 g (3.5 oz): energy – 898 kcal (3757 kJ), fat – 100 g, carbohydrates – 0 g, protein – 0 g
Expiration date: 9 months from the production date
Natural content of vitamin E, A, F
* intended for immediate consumption, store distribution, and restaurant use
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Crude rapeseed oil
This product is used in the food and feed industry, and in the production of biodiesel.
Physical and chemical indicators concordantly to GOST 46.072:2005:
| Indicators | Standard value |
|---|---|
| Transparency | Transparent, a nobecula is possible |
| Smell and taste | Characteristic to rapeseed oil, without outside smell and taste |
| Color number, mg of iodine | < 85 |
| Acid value of fat, mg KoH/g | < 4 |
| Peroxide value, ½ O Mmol/kg | < 10 |
| Mass fraction of moisture and volatiles content, % | < 0.25 |
| Mass fraction of phosphorus-containing substances in terms of stearooleoletsytyn, % | < 0,76 (300ррm) |
| Mass fraction of erucic acid, % | < 5 |
| Temperature of flash of oil, °С, not less | 230 |
| Mass fraction of not fat admixtures, % | < 0.15 |
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Crude soybean oil
Physical and chemical indicators concordantly to DSTU 4534:2006:
| Indicators | Standard value |
|---|---|
| Transparency | Transparent, without sediment |
| Smell and taste | Inherent to soybean oil, without outside smell and aftertaste |
| Color number, mg of iodine | < 60 |
| Acid value, mg KON/g | < 4 |
| Peroxide value, ½ O Mmol/kg | < 10 |
| Mass fraction of moisture and volatiles content, % | < 0.15 |
| Mass fraction of phosphorus-containing substances in terms of stearooleoletsytyn, % | < 0.35 |
| Temperature of flash of oil, °С, not less | 225 |
| Mass fraction of not fat admixtures, % | Absence |