Edible oil

Main Characteristics

• Raw Material: Made from sunflower seeds through pressing or solvent extraction.

• Color & Aroma: Pale yellow, clear and transparent, with a light and fresh aroma.

• Smoke Point: Typically ranges from 190°C to 227°C depending on the refining degree. Highly refined oils are suitable for high-temperature cooking.

• Main Components: Rich in linoleic acid (an Omega-6 polyunsaturated fatty acid, usually over 60%). Also high in Vitamin E.

Main Types & Uses

Based on fatty acid composition and processing methods, it is mainly categorized into:

1. High-Linoleic Type (Most Common):

◦ Characteristics: Extremely high in polyunsaturated fats (primarily linoleic acid) and rich in Vitamin E.

◦ Uses: Suitable for low-temperature cooking, dressings, and sauces. Not recommended for prolonged high-temperature frying due to the instability of its polyunsaturated fats at high heat.

2. High-Oleic Type:

◦ Characteristics: High in monounsaturated fats (oleic acid, up to over 80%), more stable, with a higher smoke point and longer shelf life.

◦ Uses: Suitable for various cooking methods, including frying, stir-frying, and even deep-frying. Its properties are closer to olive oil or canola oil.

3. Mid-Oleic Type:

◦ Its fatty acid composition falls between the two types above. It is a newer variety aimed at balancing nutrition and stability.