W530285
Sunflower oil
Certified organic (NOP)
Synonym(s):
Sunflower seed oil from Helianthus annuus
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About This Item
Recommended Products
grade
Certified organic (NOP)
Kosher
refractive index
n20/D 1.475
application(s)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
food allergen
no known allergens
Organoleptic
fatty; waxy
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General description
Sunflower oil, a widely used vegetable oil, is obtained from the seeds of sunflower plant (Helianthus annuus). It is generally composed of fatty acids such as linoleic, stearic, oleic and palmitic acid. It also contains high amounts of α-tocopherol.
Legal Information
Certified organic by MOSA
Supplementary Hazards
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point(F)
>230.0 °F
Flash Point(C)
> 110 °C
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Certificates of Analysis (COA)
Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.
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Sunflower: Chemistry, Production, Processing, and Utilization (2015)
Minzhong Yu et al.
BioMed research international, 2018, 4374087-4374087 (2019-01-16)
Lutein, RR-zeaxanthin, and RS-zeaxanthin (L-Z) are antioxidants which can reduce endoplasmic reticulum stress (ERS) and oxidative stress (OS), and ameliorate neurodegenerative diseases. However, their treatment effect in the Pde6b
Influence of seed development and seed position on oil, fatty acids and total tocopherol contents in sunflower (Helianthus annuus L.).
Turkish Journal of Agriculture and Forestry, 29(3), 179-186 (2005)
Liliana Albertengo et al.
Carbohydrate polymers, 92(2), 1641-1646 (2013-02-13)
Chitosan is a modified, natural carbohydrate polymer derived by deacetylation of chitin. Due to the presence of two functional groups can undergo many chemical modifications. In a previous work we described the synthetic strategy and characterization of a novel soluble
Héctor Mora-Gallego et al.
Meat science, 93(3), 668-674 (2013-01-01)
Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as
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