Sunflower Oil

Abstract World production of sunflower oil is fourth in importance among vegetable oils, amounting to 9 million metric tons, 8% of the total vegetable oil production. The kernel represents 70% of seed weight, containing around 55% of oil. Sunflower oil of different oleic content may be classified as (1) regular (14–39%), (2) mid‐oleic (43–72%), and (3) high‐oleic (75–91%). With a good oxidative stability, regular sunflower oil finds many applications in the food market mainly as salad oil and cooking oil. Industrial applications of sunflower oil include its use as frying oil, as well as in the manufacture of mayonnaise and oil‐based dressings. Hydrogenated sunflower oil may be used in the manufacture of shortenings and margarines. High‐oleic sunflower oil is the most appropriate type for use in industrial frying, in view of its low content in polyunsaturated fatty acids. Mid‐oleic sunflower oil is of higher frying quality than other nonhydrogenated oils (soybean, canola, corn, and cottonseed). Nonedible industrial uses of regular sunflower oil include the production of biodiesel, lubricants, vegetable oil‐based printing inks, and so on. Meal, hulls, and sodium soapstock are obtained as byproducts of the extraction and refining processes. Other minor byproducts may also be obtained: lecithin, waxes, tocopherols, and so on.