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. Refined Sunflower Oil specification Actual Value Color Number, Mg Lodi 1-10 1-3 Acide Value. Mg < 0.60 0.60 Peroxide Value, 1⁄2 0 Millimole/ Kg <10 0.5 Moisture And Volatile Matter,% <0.10 0.065 Density ratio for oil at 20°c temp 0,918-0,923 0.92 Refractive index at 40° 1,467-1,469 1,468 Flash Point, °c 234 235 Lodine Value 110-143 130 Unsoaping materials 1,5 1,468 Soap,% none none Saponification value, gm 179-194 179 Shelf Life 24 Months Sunflower Oil, High Oleic RBDWINGREDIENT SPECIFICATION:Sunflower, High OleicCERTIFICATE OF ANALYSIS:Each shipment to include certificate.DESCRIPTION:New hybrids of the traditional sunflower species product an oil unusually high in oleic acid C18:1.The appearance of this new hybrid only differs in the color of the kernel shells from off white to silver grey compared to black resp. black stripes.The seed is pressed; the obtained oil is filtered and subsequently refined. The result is a light transparent high oleic sunflower seed oil with excellent oxidative stability.APPEARANCE, FLAVOR & COLORLight transparent oil, nearly neutral in odor and taste.Color Lovibond 5¼:red = 1.5,yellow = 12AVERAGE ANALYSIS:DENSITY (20° C):0.912 – 0.920 IODINE VALUE:78 – 90 REFRACTIVE INDEX (20. C):1.464 – 1.474 ACID VALUE:Max. 0.4 SPECIFIC GRAVITY: SAPONIFICATION:187 – 197 FATTY ACID COMPOSITION:PALMITIC ADICC 16:0Max. 6.0%STEARIC ACIDC 18:0Max. 10%OLEIC ACIDC 18:1Min. 80%LINOLEIC ACIDC 18:2Max. 15%ARACHIDIC ACIDC 20:0Max. 2%BEHENIC ACIDC 22:0Max. 3%OTHER FATTY ACIDS Max. 3%SMOKE POINT:240° CREGISTRATIONS:CAS-No.:8001-21-6 EINECS No.:232-273-9STORAGE:Keep away from direct sunlight at room temperature in tightly sealed containers (nitrogen blanketed).USAGE:The excellent stability to oxidation is comparable to that of a good olive oil and approximately twice as high as with traditional sunflower oil and soybean oils. It is, therefore, particularly suited as a fat component and carrier for pharmaceutical and cosmetic formulations. Its usage in food: in baker’s ware and pastries (un-hydrogenated spray oil), baby food and margarines, as a baking and frying oil (high smoke point). Like olive oil, high oleic sunflower seed oil is believed to favorably influence the human cholesterol metabolism due to its high content of monounsaturated oleic acid (C 18:1). Commodity: Sunflower Oil (CSFO).Type: Crude, Non-GMO.Origin: ThailandStandard: Conform to International or National Standard. Physical and Chemical Analysis Values:(The values may vary within standards)Transparency: Transparent, without sediment.Smell and Taste: Inherent smell, aftertaste and bitterness.Free Fatty Acids, %: 2,0 maximum.Peroxide Value, Mmol/kg: 7,0 maximum.Moisture and Volatile Matter, %: 0,2 maximum.Color Index, mg of Iodine: 25 maximum.Acid Value, mg KOH/g: 4,0 maximum.Iodine Value, WIJS: 125 - 145Saponification Value, mg KOH/g: 186 - 194Unsaponification Value, %: 1,7 maximum.Insoluble Substances, %: 0,1 maximum.Flash Point, °c: 225oC minimum.Phosphorous Amount, %: 0,6 maximum.Specific Weight, g at 20oC: 0,919 - 0,927Refractive Index, at 40oC: 1,4740 - 1,4780‘=========================================================