タイトルまたは説明

Specification for edible sunflower:

Specific Gravity at *0c 0.****0.**3

Refractive Index at *0c ********4

Lodine Value ******3

Unsaponification 2.5 Max

Free Fatty Acid 0.1% Max. as Oleic Acid

Peroxide Value 1 Max. (meg/kg)

Color Max. 2 Red (on 5

Lovibond cell)

Moisture 0.1% Max

Appearance Clear and Bright

Odor and Flavor Odorless and Bland

Sunflower Oil: Several types of sunflower oils are produced, such as high linoleic, high oleic and mid oleic. Mid-linoleic sunflower oil typically has at least *9% linoleic acid. High oleic sunflower oil has at least *2% oleic acid. Variation in unsaturated fatty acids profile is strongly influenced by both genetics and climate. In the last decade, high stearic sunflower lines have been developed in Spain to avoid the use of partially hydrogenated vegetable oils in the food industry.

 

Sunflower oil also contains lecithin, tocopherols, carotenoids and waxes. Sunflower oil's properties are typical of a vegetable triglyceride oil. Sunflower oil is produced from oil type sunflower seeds. Sunflower oil is light in taste and appearance and has a high vitamin E content. It is a combination of monounsaturated and polyunsaturated fats with low saturated fat levels.
Composition.