5.8.1.1 High Linoleic Oil
This variety of sunflower oil is rich in linoleic acid and is produced from the
traditional/conventional type of sunflower, which has been grown for several
years. Linoleic sunflower oil is used as salad oil in liquid form, utilized in the
manufacturing of margarine and shortening. However, due to the presence of very
high amount of linoleic acid in sunflower oil (68%), as well as low levels of
γ-tocopherol, the oil is prone to oxidation during industrial processing, particularly
frying. Hydrogenation of the oil can improve the stability just like any other PUFA
rich oil, like soybean or canola. However, poor image of hydrogenated oils and
limitations of non-hydrogenated oil in frying have resulted in production of only
small volumes of this type of oil.
5.8.1.2 Mid Oleic Oil (NuSun
® )
The development of this variety was made possible through traditional breeding
techniques. This new mid-oleic sunflower oil surpasses other varieties for industrial
use by offering more favourable health benefits, superior taste and better function.
One of the very important attributes is that it is highly stable to frying temperatures in
industrial processes and, thus, does not require hydrogenation and is free of transfats. Currently, it is the principal sunflower oil produced in USA and Canada and is
rather the ‘standard’ sunflower oil in North America. NuSun oil has become a
commodity in the USA. Because of its widespread cultivation, the oil is now
available in large quantities and is cost competitive with other natively stable oils.
Food manufacturers are ready to spend higher price for sunflower oil over soybean
oil because of its healthy image, neutral taste and better performance. Commercial
advantages of NuSun
® oil are:
– Superior frying quality
– No hydrogenation required; free from trans-fat
– Low saturated fat content (<10%)
– Healthy fatty acid composition, high in monounsaturated fat
– Improved oxidative stability
– Shelf stable products
– Non transgenic; traditionally bred
– Excellent source of vitamin E
5.8.1.3 High Oleic Oil
Just like the mid-oleic variety, this variety was also developed by using traditional
breeding techniques. It contains approximately 82% oleic acid with a few varieties
producing oleic levels as high as 90%. This class of oil also has neutral taste profile.
It is endowed with exceptional stability without being hydrogenated. Hence,
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S. Khurana and R. Singh
This variety of sunflower oil is rich in linoleic acid and is produced from the
traditional/conventional type of sunflower, which has been grown for several
years. Linoleic sunflower oil is used as salad oil in liquid form, utilized in the
manufacturing of margarine and shortening. However, due to the presence of very
high amount of linoleic acid in sunflower oil (68%), as well as low levels of
γ-tocopherol, the oil is prone to oxidation during industrial processing, particularly
frying. Hydrogenation of the oil can improve the stability just like any other PUFA
rich oil, like soybean or canola. However, poor image of hydrogenated oils and
limitations of non-hydrogenated oil in frying have resulted in production of only
small volumes of this type of oil.
5.8.1.2 Mid Oleic Oil (NuSun
® )
The development of this variety was made possible through traditional breeding
techniques. This new mid-oleic sunflower oil surpasses other varieties for industrial
use by offering more favourable health benefits, superior taste and better function.
One of the very important attributes is that it is highly stable to frying temperatures in
industrial processes and, thus, does not require hydrogenation and is free of transfats. Currently, it is the principal sunflower oil produced in USA and Canada and is
rather the ‘standard’ sunflower oil in North America. NuSun oil has become a
commodity in the USA. Because of its widespread cultivation, the oil is now
available in large quantities and is cost competitive with other natively stable oils.
Food manufacturers are ready to spend higher price for sunflower oil over soybean
oil because of its healthy image, neutral taste and better performance. Commercial
advantages of NuSun
® oil are:
– Superior frying quality
– No hydrogenation required; free from trans-fat
– Low saturated fat content (<10%)
– Healthy fatty acid composition, high in monounsaturated fat
– Improved oxidative stability
– Shelf stable products
– Non transgenic; traditionally bred
– Excellent source of vitamin E
5.8.1.3 High Oleic Oil
Just like the mid-oleic variety, this variety was also developed by using traditional
breeding techniques. It contains approximately 82% oleic acid with a few varieties
producing oleic levels as high as 90%. This class of oil also has neutral taste profile.
It is endowed with exceptional stability without being hydrogenated. Hence,
138
S. Khurana and R. Singh