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 Sunflower oil is a kind of healthy cooking oil and famous for high content of linoleic acid. In the 21st century, cardiovascular diseases such as coronary heart disease, stroke, cerebral thrombosis, atherosclerosis, hypertension and other diseases increase ,while eat suitable grease products ,long-term consumption of these symptoms have greatly improved. Sunflower oil one kind of excellent healthy fats. Now in many places of the world, sunflower oil has become the first choice for consumers and chefs, the consumption of sunflower oil within ranks third in all vegetable oil in the world. Sunflower oil contains sterols, vitamins, linoleic acid and other beneficial substances of human ,and the content of natural vitamin E is the highest among all the vegetable oil; and the content of linoleic acid is up to 70%. Sunflower oil can reduce serum cholesterol levels, reduce triglyceride levels, reduce blood pressure. And sunflower oil is light transparent, it retain the natural food flavor when cooking, it’s high smoke point can dispense with the fumes of harm to human body.

SPECIFICATION TYPICAL VALUES PROPERTY	LIMITS		METHOD
I. Organoleptic
1. Appearance		pure, refined, without sediments
2. Color		light yellow
3. Taste and odour		deodorized with good taste
II. Chemical
Density (25º/4º)	0,9165 – 0,9235		ISO6883
Refraction index (25ºC)	1,4735-1,4755		IRAM 5505 / ISO6320
Iodo index	110,0 – 143,0		IRAM 5515 / ISO3961
Saponification index	188,0 – 195,0		IRAM 5516 / ISO3657
Unsaponificable matters	max. 0,7 %		ISO3596
Acidity (% oleico)	max. 0,07%		IRAM 5512 / ISO660
Soap (ppm oleato of sodium)	max. 7ppm		IRAM 5599
Index of peroxides (meq O2/Kg)	max. 4meg/kg		IRAM 5551 / ISO3960
Colour:		IRAM 5503
Yellow Lovibond (5¼”)	max. 12		ISO15305
Red Lovibond (5¼”)	max. 1,2		ISO15305
Moisture and volatile matters	max. 0,05%		ISO662
Winter test	min. 24Hs		IRAM 5595
Loss for heating (%p/p)	máx. 0,05%		IRAM 5510
Fósforo		max. 10ppm
Citric acid		50ppm