Restaurants and food manufacturers are becoming aware of the health benefits of sunflower oil. The oil can be used in conditions with extremely high cooking temperatures. It may also help food stay fresher and healthier for longer periods of time.
REFINED SUNFLOWER OIL Specifications
Physical properties
1. Appearance: No residue at 40 deg. C
2. Cold test: Min.48 hours at 0 deg. C
3. Colour: Max.1.2 red, lovibond tintometer 5/20 inch
4. Refractive index:1.465-1.475 at 40 deg. C
5. Density:0.91-0.92 g/cm3 at 20 deg. C
6. Volatile matter: Max.0.07 % at 105 deg. C
7. Taste : Excellent
8. Odor : None - not sensed

Chemical specifications

1. %free fatty acids (ffa): Max 0.1
2. % ash (*): Max.0.05
3. Saponification value:190.32 koh/g. Of oil
4. Iodine value:134.13 (wijs-hanus method)
5. Peroxide:0.2 meq/KG. Of oil
6. % soap:0.0005
7. % unsaponifiable matter: Max.0.12
8. Impurities: None
9. % saturated fat(-ty acids):8-12
10. % unsaturated fat(-ty acids):87-91
11. Feeding energy:900kcal
12. Iron : < 0.02 mg/lt
13. Fatty acid composition :
C14:0 :0.06 C16:0 :5.77 C18:0 :4.1 C18:1 :27.3
C18:2 :59.2 C20:0 :0.27 C18:3 :0.25