Ukraine natural Oils 1L, 2L, 3L, 5L, 10 L Rafined or Unrefined Cooking Sunflower Oil

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Sunflower oil is the non-volatile oil pressed from the seeds of sunflower (Helianthus annuus). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. The world's total production of sunflower oil in 2014 was nearly 16 million tonnes, with Ukraine and Russia as the largest producers.The oil content of the seed ranges from 22% to 36% (average) , the core oil contains 45–55% oil. The expressed oil is of light amber color with a mild and pleasant flavor; refined oil is pale yellow. Refining losses are low and the oil has good keeping qualities with light tendency for Flavor reversion. The oil contains appreciable quantities of vitamin E, sterols, squalene, and other aliphatic hydrocarbons. Genome analysis and development of hybrid sunflowers to increase oil production are occurring to meet increased demand for sunflower oil.

Preparation and storage
Because sunflower oil is primarily composed of less-stable polyunsaturated and monounsaturated fatty acids, it can be particularly susceptible to degradation by heat, air, and light, which trigger and accelerate oxidation. Keeping sunflower oil at low temperatures during manufacture and storage Can help minimize rancidity and nutrient loss-as can storage in bottles that are made of either darkly-colored glass, or, plastic that has been treated with an ultraviolet light protectant. [citation needed]
Methods of extraction
Sunflower oil can be extracted using chemical solvents (eg, hexane), or expeller pressing (ie, squeezed directly from sunflower seeds by crushing them). "Cold-pressing" (or expeller pressing) sunflower seeds under low-temperature conditions Is a method that does not use chemical solvents to derive sunflower seed oil.[citation needed]
Refined versus unrefined
Refining sunflower oil through solvent extraction, de-gumming, neutralization, and bleaching can make it more stable and suitable for high-temperature cooking; but, will also remove some of the oil's nutrients; flavor; color (resulting in a pale-yellow) Free fatty acids; phospholipids; polyphenols; and, phytosterols. Unrefined sunflower oil is less heat-stable (and therefore well-suited to dishes that are either raw or cooked at low temperatures); but, will retain more of its original nutrient content , flavor, and color (light-amber).
Smoke point (unrefined)107 °C225 °FDensity (25 °C)918.8 kg/m3Refractive index (25 °C)≈1.4735Saponification value188-194Iodine value120-145Unsaponifiable matter1.5-2.0%Viscosity (25 °C), unrefined0.04914 kg/(m*s)Type
Saturatedfatty acidsMonounsaturated fatty acidsPolyunsaturated fatty acidsTotal monoOleic acidTotal polylinolenic acid
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