SUNFLOWER OIL

Description

Sunflower oil is a common vegetable oil extracted from the seeds of the sunflower plant (Helianthus annuus). It is widely used in cooking across the world, primarily for its mild flavor, versatility, and often lower cost compared to other cooking oils.

Key Characteristics:

• Flavor Profile: Typically neutral or very mild in flavor, especially when refined, making it highly versatile for cooking as it doesn’t overpower the taste of food. Cold-pressed or unrefined varieties may have a stronger flavor.
• Composition: The main component is unsaturated fats. The most common type is rich in polyunsaturated fatty acids (Omega-6), but high-oleic varieties are available, which are rich in monounsaturated fat (oleic acid), making them nutritionally similar to olive oil.
• Nutritional Content: It is an excellent source of Vitamin E, a powerful antioxidant.
• Smoke Point: It has a moderately high smoke point, making the standard refined oil suitable for general cooking, sautéing, and frying. The High-Oleic type has a higher smoke point and better stability, making it superior for deep-frying and high-temperature baking.
• Uses: Used for frying, baking, salad dressings, and in the production of mayonnaise and other processed foods. It is also used in the cosmetic industry for its moisturizing and emollient properties.
• Appearance: It is generally a clear, pale-yellow, or brilliant oil.