Description
Refined Sunflower Seed Oil
| Product | sunflower oil |
| Processing | Refined |
| Transparency | without lees |
| Smell and taste | depersonalized oil odourless |
| Color number,mg of iodine | ≥ 10 |
| Acid value,mg kon/g | ≥0.25 |
| Mass fraction of not fat admixtures,% | Absence |
| Peroxide value,½ O2 Mmol/kg | ≥ 2.0 |
| Mass fraction of moisture and volatiles content,% | ≥ 0.10 |
| Mass fraction of phosphorus-containing substances in terms of stearooleoletsytyn,% |
Absence |
We are leading manufacturer(over 10 years’ experience) of cooking oil, vegetable oil, sunflower oil, soybean oil, corn oil, peanut oil, corn starch, and used cooking oil.
1. Natural sunflower seeds made, environment friendly.
2. Made by professional machine, 100% of purity, the colors match well.
3. Derived from Tanzania to International demand
4. Type: Refined sunflower oil and crude sunflower oil
5. Excellent manufacturer, professional production for cooking use, good reputation.
| Name | 100% Pure Refined Sunflower Oil |
| Items | Standard |
| Free fatty acids % max | 0. 1 |
| Impurities % | None |
| Color index mg of iodine | 15 |
| Iodine value | 125-145 |
| Saponification value | 1 9 0 |
| Saturated fat % | 8~12 |
| Unsaturated fat % max | 0.12 |
| Feeding energy kcal | 900 |
| Iron mg/lt max | 0.02 |
| Cholesterol | None |
| Peroxide micromole/kg | 5.5 |
| Unsaponifiables % max | 0.12 |
| Fatty Acid composition | C14:0 :0.06 C16:0 :5.77 C18:0 :4.1 C18:1 :27.3C18:2 :59.2 C20:0 :0.27 C18:3 :0.25 |
It’s a non-volatile oil pressed from the seeds of the sunflower and is commonly used as an oil for frying. … It’s a non-volatile oil pressed from the seeds of the sunflower and is commonly used as an oil for frying.
Our sunflower oil corresponds to the Premium grade. Ideal for frying and for salads. This is a good nutritious food product rich in vitamin E, as it is produced by cold pressing without chemical extraction. In the refining process, chemical solvents are also not used, which leaves the oil even after refining very rich in vitamins and vegetable fats with a minimum oxidation index, which gives an shelf life of up to 18 months.
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