Organoleptic and physico-chemical parameters of oil of high-oleinic sunflower unrefined unpolluted
| Name of the indicator | Characteristic of the indicator | |
| Type | Top grade | First Class |
| Transparency | The presence of a "net" over a sediment is permissible | |
| Taste and smell | Taste and smell are inherent to this type of oil without a third taste of bitterness and smell | |
| Color number, mg of iodine, not more than | 15 | 25 |
| Acid value not more than | 1,5 | 4,0 |
| Peroxide number, ½ Pro mmol / kg, not more than - upon release from the enterprise - at the end of the shelf life |
7,0 10,0 |
|
| Mass fraction of phosphorus-containing substances,%, not more than - in terms of stearoyoleoletsitin |
0,40 | 0,60 |
| The mass fraction is not fatty admixtures,%, not more than | 0,05 | 0,10 |
| Mass fraction of moisture and volatile substances,%, not more than | 0,20 | 0,20 |
| Wax and waxy substances | do not determine | |
| Flash point of extractive oil, ° С, not lower | - | 225 |
| Residual amount of solvent, mg / kg, not more than | 10 | 300 |
| Mass fraction of oleic acid,%, not less than | 80,0/82,0 | |
Sunflower oil is one of the most commonly used products in every home. It is used for frying and roasting, dressing salads, canning and baking. Sunflower oil contains a large number of nourishing substances which are essential for a human body: polyunsaturated fatty acids, A, E, D vitamins and amino acids.
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