amounts of linoleic acid, phytosterols, and vitamin E in sunflower oil. Choline and
the amino acid tryptophan in sunflower seeds are helpful in beating stress, anxiety
and depression as well as memory enhancement (Erickson 2016).
5.8 Food Applications
The resourcefulness of sunflower oil is acknowledged by food manufacturers internationally. It is prized for its neutral taste, superior frying quality and basket full of
health benefits. Quality of the oil, both for food and non-food applications, is mainly
determined by its constituent fatty acids. However, sunflower seeds, when consumed
in large quantities, have been reported to cause constipation, abdominal pain and
rectal pain in healthy people (Lim et al. 2013; Manatakis et al. 2018). The general
food applications of sunflower oil have been discussed below:
5.8.1 As Cooking Oil
Sunflower oil has traditionally been used as a cooking oil. It has low α-linolenic acid
content (<1%), which makes it satisfactorily oxidative stable for frying. Oils
carrying >3% linolenic acid are generally unstable in most food applications and
develop an objectionable fishy and rancid flavour on heating and processing.
Furthermore, the presence of high levels of γ- and δ-tocopherols, rather than αand β-tocopherols, in sunflower oil makes it more stable to oxidation at hightemperature processing.
Frying is an admired cooking choice throughout the world. It quickly develops
pleasing organoleptic attributes. Mid-oleic and high oleic sunflower oil has better
oxidative stability than regular/conventional oil. As a result, applicability of sunflower oil at high temperatures as for frying has become more widespread. Besides,
they produce fried foods with improved shelf life. The new sunflower oil (NuSun
™
)
works exceptionally well in industrial processing and is being effectively utilized in
the production of snack foods as well as in food service applications. Because of its
neutral taste, allowing the particular flavours of foods to stand out, NuSun
™ is liked
by the customers. Besides, the presence of balanced amount of linoleic acid adds to
the flavour of the products. As compared to other liquid vegetable oils, NuSun
™ has
a smoke point of 450
F (232
C) that is equivalent to the smoke point of the
saturated palm oil, suggesting higher heat stability. Sunflower oil, as discussed
previously, has been developed in various varieties such as high linoleic oil,
mid-oleic and high oleic oil, etc. The food applications of these modified varieties
are discussed here:
5 Sunflower (Helianthus annuus) Seed
137
the amino acid tryptophan in sunflower seeds are helpful in beating stress, anxiety
and depression as well as memory enhancement (Erickson 2016).
5.8 Food Applications
The resourcefulness of sunflower oil is acknowledged by food manufacturers internationally. It is prized for its neutral taste, superior frying quality and basket full of
health benefits. Quality of the oil, both for food and non-food applications, is mainly
determined by its constituent fatty acids. However, sunflower seeds, when consumed
in large quantities, have been reported to cause constipation, abdominal pain and
rectal pain in healthy people (Lim et al. 2013; Manatakis et al. 2018). The general
food applications of sunflower oil have been discussed below:
5.8.1 As Cooking Oil
Sunflower oil has traditionally been used as a cooking oil. It has low α-linolenic acid
content (<1%), which makes it satisfactorily oxidative stable for frying. Oils
carrying >3% linolenic acid are generally unstable in most food applications and
develop an objectionable fishy and rancid flavour on heating and processing.
Furthermore, the presence of high levels of γ- and δ-tocopherols, rather than αand β-tocopherols, in sunflower oil makes it more stable to oxidation at hightemperature processing.
Frying is an admired cooking choice throughout the world. It quickly develops
pleasing organoleptic attributes. Mid-oleic and high oleic sunflower oil has better
oxidative stability than regular/conventional oil. As a result, applicability of sunflower oil at high temperatures as for frying has become more widespread. Besides,
they produce fried foods with improved shelf life. The new sunflower oil (NuSun
™
)
works exceptionally well in industrial processing and is being effectively utilized in
the production of snack foods as well as in food service applications. Because of its
neutral taste, allowing the particular flavours of foods to stand out, NuSun
™ is liked
by the customers. Besides, the presence of balanced amount of linoleic acid adds to
the flavour of the products. As compared to other liquid vegetable oils, NuSun
™ has
a smoke point of 450
F (232
C) that is equivalent to the smoke point of the
saturated palm oil, suggesting higher heat stability. Sunflower oil, as discussed
previously, has been developed in various varieties such as high linoleic oil,
mid-oleic and high oleic oil, etc. The food applications of these modified varieties
are discussed here:
5 Sunflower (Helianthus annuus) Seed
137