Natural stability, providing exceptional shelf life without hydrogenation. Superior levels of monunsaturates recommended for a healthier diet. Excellent palatability for a wide range of applications.

Traditional (polyunsaturated) linoleic acid sunflower oil has been a popular vegetable oil for many years and currently ranks fourth in world production among all vegetable oils. Major areas producing oil-type sunflower include Australia, Argentina, India, South Africa, Turkey, most of southern and eastern Europe, The Commonwealth of Independent States (former Soviet Union) and The United States of America. The success of the crop is a statement of the plant's adaptability to different soil profiles and climates, as well as its ability to survive on relatively modest water supplies.

Historically, moisture and temperature during flowering time had significant impacts on the absolute levels of linoleic fatty acid (polyunsaturates) and oleic fatty acids (monounsaturates), and therefore on their ratios. Sunflower seed grown in cooler climates yielded generally higher linoleic acid contents, while seed produced under warmer conditions saw higher oleic acid contents. In a very general sense, the inverse relationship results in a one percent increase in oleic acid approximating a simultaneous one percent decrease in linoleic acid and vice versa, depending on the climate. The other fatty acids see only limited changes.

Origins of the high oleic acid gene in most breeding programs date back to the early 1970's with an open pollinated release, known as "Pervenets," from the Soviet Union. Conventional plant breeding techniques allowed trained breeders to introduce this high oleic gene into developmental lines, thereby fixing the oleic content trait, with minimal variation, regardless of temperature. Crossing these lines with other types which displayed strong agronomic traits allowed production of high oleic hybrids now accepted by growers in most countries.

Increased interest in High Oleic Sunflower Oil has been spurred by dietary recommendations favoring high monounsaturates, low saturates and stable alternatives to hydrogenated oils. Functional applications for this oil include use as a dairy substitute, a spray oil for fruits and cereals, a salad or frying oil, and use in the manufacture of confectionery items.

Recent research has been leading to the development of High Oleic Sunflower varieties with oil that may approach or exceed 90% oleic fatty acid content.

Specifications