FOB Port of Santos and Paranaguà
Sunflower OIl
Its chemical and nutritional composition can vary considerably according to variety and level of processing.
The one currently most widely used for food purposes has high levels of linoleic acid (LA) – omega 6 essential polyunsaturated fatty acid – and oleic acid (OA) – omega 9 monounsaturated fatty acid. The concentration of vitamin E (alpha-tocopherol) is good.
Sunflower oil, especially that with a high LA content, is quite susceptible to high temperatures, exposure to air and light; it therefore tends to oxidise rather easily and must be stored more carefully than others.
The organoleptic and taste characteristics of sunflower oil are almost irrelevant; its ‘merit’, to be honest, is that it is almost tasteless and odourless.
Having a ‘medium’ resistance to cooking, it is often used for cooking delicate recipes (e.g. cakes) in order to enhance the main ingredients. Its suitability for frying, on the other hand, depends mainly on the type in question.
We sell both in bottles of various sizes and in bulk
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