Sunflower Oil, Its Story and Properties
What is sunflower oil?
Sunflower oil is a light yellow, light-tasting vegetable oil obtained from the seeds of the sunflower plant. It contains large amounts of unsaturated fatty acids in its structure and is generally used for nutritional purposes. In addition, it is used in the production of Biodiesel and in the pharmaceutical industry. Sunflower oil is one of the four most produced vegetable oils in the world.
The Story of Sunflower Oil:
The use of sunflower oil dates back to North Americans 300-400 years ago. According to estimates, the sunflower came to Europe through the Spanish. The Spanish brought the oil to Italy, Germany and France. Although these countries are more familiar with the plant, today Russia leads the world in sunflower oil production. This is followed by European Union countries in second place. The other two important producers are Argentina and Ukraine. According to estimates, 11.5 million tons of sunflower oil are produced in the world (2008-2009).
Features :
Sunflower oil obtained by cold pressing method is generally light yellow in color. In addition, if it is obtained by hot pressing, it has a reddish color. With the application of extraction and purification processes, the color of the oil becomes yellowish and light again. Sunflower oil is almost odorless. If it is smelled well, it is seen to have a light aromatic oil smell or a smell more like pistachio hazelnut. The taste is generally mild.
The fatty acids contained in sunflower oil generally vary from seed to seed. The oil obtained from conventional seeds contains 48 - 74% unsaturated fatty acids. However, the mono or polyunsaturated fatty acids here may be in different proportions from crop to crop.
In addition, the ratio of unsaturated fatty acids in the structure of the oil obtained from the seeds of sunflowers called "high oleic sunflower" is lower than the ratio of oil obtained from conventional sunflowers. The oil obtained from high oleic sunflower contains around 10% unsaturated fatty acid. With this, its resistance to heat increases.
In general, vegetable fatty acids largely consist of Glycerin bonded to Triglycerides. The amount of free fatty acids in the structure of sunflower oil is below 1.8%. On the other hand, it contains high amounts of vitamin E in its structure. Due to this feature, sunflower oil becomes more suitable for storage.
What is sunflower oil?
Sunflower oil is a light yellow, light-tasting vegetable oil obtained from the seeds of the sunflower plant. It contains large amounts of unsaturated fatty acids in its structure and is generally used for nutritional purposes. In addition, it is used in the production of Biodiesel and in the pharmaceutical industry. Sunflower oil is one of the four most produced vegetable oils in the world.
The Story of Sunflower Oil:
The use of sunflower oil dates back to North Americans 300-400 years ago. According to estimates, the sunflower came to Europe through the Spanish. The Spanish brought the oil to Italy, Germany and France. Although these countries are more familiar with the plant, today Russia leads the world in sunflower oil production. This is followed by European Union countries in second place. The other two important producers are Argentina and Ukraine. According to estimates, 11.5 million tons of sunflower oil are produced in the world (2008-2009).
Features :
Sunflower oil obtained by cold pressing method is generally light yellow in color. In addition, if it is obtained by hot pressing, it has a reddish color. With the application of extraction and purification processes, the color of the oil becomes yellowish and light again. Sunflower oil is almost odorless. If it is smelled well, it is seen to have a light aromatic oil smell or a smell more like pistachio hazelnut. The taste is generally mild.
The fatty acids contained in sunflower oil generally vary from seed to seed. The oil obtained from conventional seeds contains 48 - 74% unsaturated fatty acids. However, the mono or polyunsaturated fatty acids here may be in different proportions from crop to crop.
In addition, the ratio of unsaturated fatty acids in the structure of the oil obtained from the seeds of sunflowers called "high oleic sunflower" is lower than the ratio of oil obtained from conventional sunflowers. The oil obtained from high oleic sunflower contains around 10% unsaturated fatty acid. With this, its resistance to heat increases.
In general, vegetable fatty acids largely consist of Glycerin bonded to Triglycerides. The amount of free fatty acids in the structure of sunflower oil is below 1.8%. On the other hand, it contains high amounts of vitamin E in its structure. Due to this feature, sunflower oil becomes more suitable for storage.