Description

High Oleic Sunflower Oil – Stable, High-Performance

High oleic sunflower oil is pressed from sunflower varieties bred to produce seeds with a much higher proportion of oleic acid — a monounsaturated fat — than conventional sunflower seeds. That higher oleic content makes the oil markedly more resistant to oxidation and heat breakdown, so it holds up longer in frying and has a longer shelf life than standard sunflower oil.

At DThai Company Limited, we supply high oleic sunflower oil to food manufacturers and food-service operators looking for a stable, healthier alternative to palm oil and partially hydrogenated oils.

---

Product Description

Conventional sunflower oil typically contains around 20–30% oleic acid; high oleic varieties raise that to 80% or more, while lowering the polyunsaturated linoleic acid fraction that is more prone to oxidation. This composition change is what gives high oleic sunflower oil its extended fry life and resistance to rancidity, without relying on hydrogenation or added stabilizers.

Because it performs well under repeated high-heat use and carries a favourable fatty acid profile, high oleic sunflower oil is increasingly specified by snack-food and quick-service food manufacturers replacing less stable frying oils.

---

Specifications

General Specifications

• Botanical Name: Helianthus annuus (high-oleic cultivar)

• Processing Stage: Refined, bleached, and deodorized

• Appearance: Clear, pale yellow

• Aroma: Neutral

Chemical Composition

• Oleic Acid (Omega-9): 80–90%

• Linoleic Acid (Omega-6): 3–10%

• Saturated Fat: ~10%

• Vitamin E Content: High, comparable to conventional sunflower oil

Applications

• Commercial and industrial frying with extended oil life

• Snack food and chip manufacturing

• Alternative to palm oil and hydrogenated oils

• Long shelf-life packaged foods