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Contact Person Mr. Donski
455Nagoya,Minatoku,Nanyocho,Nishihukuta, Ganjima51-1, Tokyo, Japan
Sunflower oil is commonly used in food as a frying oil. The largest producers: the Ukraine, Russia, Argentian, Turkey and Spain
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 *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
