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Sunflower oil is of vegetable origin and is obtained from the fatty kernels of sunflowers. Cold-pressed crude oil is light yellow, hot-pressed crude oil has a brown color and refined oil is colorless. Sunflower oil is a high-quality edible oil. The best oil is produced from shelled kernels.

In cold conditions, substances crystallize out of wholly untreated sunflower oil which, though physiologically harmless, considerably reduce the value of the sunflower oil. These days, crystallizing substances (mainly waxes from the skin) are generally filtered out prior to transport.
 

REFINED SUNFLOWER OIL Specifications

Physical properties

1. Appearance: No residue at *0 deg. C

2. Cold test: Min.*8 hours at 0 deg. C

3. Colour: Max.1.2 red, lovibond tintometer 5/*0 inch

4. Refractive index:1.****1.**5 at *0 deg. C

5. Density:0.***0.*2 g/cm3 at *0 deg. C

6. Volatile matter: Max.0.*7 % at **5 deg. C

7. Taste  : Excellent

8. Odor : None - not sensed 

Chemical specifications

1. %free fatty acids (ffa): Max 0.1

2. % ash (*): Max.0.*5

3. Saponification value:**0.*2 koh/g. Of oil

4. Iodine value:**4.*3 (wijs-hanus method)

5. Peroxide:0.2 meq/KG. Of oil

6. % soap:0.***5

7. % unsaponifiable matter: Max.0.*2

8. Impurities: None

9. % saturated fat(-ty acids):***2

*0. % unsaturated fat(-ty acids):****1

*1. Feeding energy:**0kcal

*2. Iron : < 0.*2 mg/lt

*3. Fatty acid composition :

C*4:0 :0.*6 C*6:0 :5.*7 C*8:0 :4.1 C*8:1 :*7.3

C*8:2 :*9.2 C*0:0 :0.*7 C*8:3 :0.*5