Sell sunflower high oleic oil

DUNCAN offers its partners a functional product — refined high-oleic sunflower oil . Breeding of high oleic sunflower (non-GMO) created by the Swiss company Syngenta and widely used in Europe for the production of healthy food. High oleic sunflower oil is more resistant to high temperatures, can withstand a greater number of cooking operations, making it optimal for use in deep fat. Shelf life of high oleic oil is four times higher than the traditional sunflower. In the food industry, high oleic oil is used in food production as oil for spraying snacks, crackers, cereals, waste vegetable oils, is an ideal ingredient for the production of Margarines. The oleic acid is not less than 76%. On the fatty acid composition of high oleic sunflower oil is equivalent to olive DUNCAN. The main quality indicators of high-oleic sunflower oil: Taste and smell — anonymised free fatty acid Content — not more than 0.05%; Peroxide value — not more than 1.0 mmol/kg Stability at 120 degrees Celsius is not less than 8 hours (Rancimat Method) the Content of oleic fatty acids, not less than 76%; the Content of palmitic fatty acid is not more than 4% of the Product is controlled strictly, certified and conform to У15.4-00333581-001:2009 "high-oleic sunflower Oil . Accompanied by a certificate of conformity and quality certificate. We gave the lab two samples of sunflower oil - conventional and high-oleic sunflower rafinirovannom. The first safety test, that is, the rate of oxidation. With the help of a special device, the experts modeled the process of frying at a temperature of from 130 to 160 degrees and during the day were testing samples of the oils. The oxidation process in high-oleic oil for frying began two times later than usual. Therefore, high oleic oil is safer for cooking. Manufacturers also claim that high oleic oil does not foam and does not smoke. It turns out that fry is better at high-oleic oil. As usual, you can leave sunflower for salads. To purchase contact E-mail:market@danken.com.ua