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Send EmailSunflower Oil, Sunflower Seed Oil, Gina Glyceride, Helianthus Annuus Oil, 8001-21-6
SUNFLOWER OIL
Ayçiçek Yağı / Sunflower Seed Oil
CAS Number: 8001-21-6
EC Number: 232-273-9
1. IDENTIFICATION
| Property | Information |
|---|---|
| Product Name | Sunflower Oil (Refined) |
| Botanical Source | Helianthus annuus (Sunflower plant seeds) |
| CAS Number | 8001-21-6 |
| EINECS Number | 232-273-9 |
| Molecular Formula | Not applicable (triglyceride mixture) |
| Appearance | Light yellow to pale amber clear liquid |
| Odor | Almost odorless; very faint characteristic fatty/nutty aroma |
| Taste | Mild, light taste |
2. GRADES & TYPES OF SUNFLOWER OIL
| Grade | Description | Key Characteristics | Applications |
|---|---|---|---|
| Crude Sunflower Oil | Unrefined oil from pressing/extraction | Darker color, stronger odor, higher free fatty acids | Further refining, industrial |
| Refined Sunflower Oil (Standard) | Fully refined (degummed, neutralized, bleached, deodorized) | Light yellow, neutral taste, versatile | General cooking, frying, baking |
| High Oleic Sunflower Oil (HOSO) | High oleic acid content (75-90%) | Very high heat stability, longer fry life | Deep frying, industrial frying, spray oils |
| Mid Oleic Sunflower Oil (NuSun) | Mid oleic acid content (55-75%) | Balanced profile, good stability | Commercial frying, packaged foods |
| Linoleic Sunflower Oil (Standard) | High linoleic acid content (50-70%) | Standard profile, good for cold applications | Salad dressings, margarine |
| Cold Pressed Sunflower Oil | Mechanical pressing without heat | Light yellow, retains natural flavor | Premium food, cosmetics |
| Organic Sunflower Oil | USDA/EU organic certified | Non-GMO, no synthetic pesticides | Health food, natural cosmetics |
| Winterized Sunflower Oil | Cold-filtered | Remains clear at refrigerator temperatures | Salad dressings, clear products |
3. PHYSICAL & CHEMICAL PROPERTIES
| Property | Standard Sunflower Oil | High Oleic Sunflower Oil |
|---|---|---|
| Physical State (20°C) | Liquid | Liquid |
| Appearance | Light yellow, clear | Light yellow, clear |
| Density (20°C) | 0.918 – 0.923 g/mL | 0.914 – 0.920 g/mL |
| Refractive Index (20°C) | 1.472 – 1.476 | 1.467 – 1.471 |
| Melting Point | -18°C to -16°C | -15°C to -10°C |
| Smoke Point (Refined) | 210-227°C (410-440°F) | 230-240°C (446-464°F) |
| Flash Point | >110°C (>230°F) | >110°C (>230°F) |
| Fire Point | >330°C (>626°F) | >340°C (>644°F) |
| Iodine Value | 118 – 141 | 78 – 90 |
| Saponification Value | 188 – 194 | 185 – 192 |
| Acid Value (Refined) | ≤ 0.2 mg KOH/g | ≤ 0.2 mg KOH/g |
| Peroxide Value | ≤ 10 mEq/kg | ≤ 10 mEq/kg |
| Unsaponifiable Matter | ≤ 1.5% | ≤ 1.5% |
| Moisture & Volatiles | ≤ 0.1% | ≤ 0.1% |
4. TYPICAL FATTY ACID COMPOSITION
| Fatty Acid | Common Name | Standard Sunflower Oil (%) | High Oleic Sunflower Oil (%) | Mid Oleic (NuSun) (%) |
|---|---|---|---|---|
| C16:0 | Palmitic acid | 5.0 – 7.6 | 3.0 – 6.0 | 4.0 – 6.0 |
| C18:0 | Stearic acid | 2.5 – 6.0 | 2.0 – 5.0 | 3.0 – 5.0 |
| C18:1 | Oleic acid (Omega-9) | 14 – 40 | 75 – 90 | 55 – 75 |
| C18:2 | Linoleic acid (Omega-6) | 48 – 74 | 2 – 17 | 15 – 35 |
| C18:3 | α-Linolenic acid (Omega-3) | < 0.3 | < 0.3 | < 0.3 |
| C20:0 | Arachidic acid | 0.2 – 0.5 | 0.2 – 0.5 | 0.2 – 0.5 |
| C22:0 | Behenic acid | 0.5 – 1.0 | 0.5 – 1.0 | 0.5 – 1.0 |
| C24:0 | Lignoceric acid | < 0.5 | < 0.5 | < 0.5 |
Key Features by Type:
| Type | Oleic Acid | Linoleic Acid | Heat Stability | Best For |
|---|---|---|---|---|
| High Oleic | 75-90% | 2-17% | Excellent | Deep frying, high-heat cooking |
| Mid Oleic (NuSun) | 55-75% | 15-35% | Good | Commercial frying, packaged foods |
| Standard (Linoleic) | 14-40% | 48-74% | Moderate | Salad dressings, light sautéing |
5. VITAMIN & NUTRITIONAL CONTENT
| Nutrient | Amount (per 100g) | % Daily Value |
|---|---|---|
| Vitamin E (Tocopherols) | 40 – 60 mg | 270-400% |
| Vitamin K | 5 – 10 µg | 6-12% |
| Total Fat | 100 g | – |
| – Saturated Fat | 10-12 g | – |
| – Monounsaturated Fat | 20-80 g (varies by type) | – |
| – Polyunsaturated Fat | 10-70 g (varies by type) | – |
| – Trans Fat | 0 g | – |
| Cholesterol | 0 mg | – |
| Calories | 884 kcal | – |
Note: Sunflower oil is one of the richest natural sources of Vitamin E (tocopherols). The high vitamin E content acts as a natural antioxidant, improving storage stability.
6. PRODUCTION PROCESS
| Stage | Description |
|---|---|
| 1. Seed Cleaning | Sunflower seeds are cleaned to remove foreign matter (stones, dust, husks) |
| 2. Dehulling | Seeds are dehulled to remove the outer shell (optional, depending on oil content) |
| 3. Conditioning | Seeds are heated to 60-80°C to optimize oil extraction |
| 4. Flaking | Seeds are rolled into thin flakes to rupture oil cells |
| 5. Cooking | Flakes are cooked at 90-120°C |
| 6. Pressing (Mechanical) | Oil is expelled using a screw press (expeller) – yields ~70-75% of oil |
| 7. Solvent Extraction | Remaining oil is extracted from press cake using hexane – yields additional 10-15% |
| 8. Crude Oil | Crude sunflower oil is obtained |
| 9. Refining (RBD Process) | Degumming: Removal of phospholipids (gums) using water/acid; Neutralization: Removal of free fatty acids using caustic soda; Bleaching: Removal of pigments (chlorophyll, carotenoids) using bleaching earth; Deodorization: Steam distillation under vacuum (180-260°C) to remove odors and free fatty acids |
| 10. Winterization (Optional) | Oil is cooled to 4-10°C and filtered to remove high-melting waxes and triglycerides – ensures clarity at low temperatures |
| 11. Finished Oil | Refined, Bleached, Deodorized (RBD) Sunflower Oil is packaged |
Yield: Approximately 350-450 grams of oil per 1 kg of sunflower seeds (depending on seed quality and extraction method).
Cold Pressed Production (Alternative):
-
Mechanical pressing at temperatures below 50°C
-
No solvents or chemical refining
-
Retains natural flavor, color, and nutrients
-
Lower yield, premium product
7. APPLICATIONS
7.1. Food Industry (Primary Use – >80%)
| Application | Function | Preferred Type |
|---|---|---|
| Cooking Oil | All-purpose cooking, sautéing | Standard or High Oleic |
| Deep Frying | High heat stability, long fry life | High Oleic |
| Salad Dressings & Mayonnaise | Neutral taste, good emulsion stability | Standard (winterized) |
| Margarine & Shortening | Base oil for spreads | Hydrogenated or blended |
| Bakery Products | Provides moisture and texture | Standard |
| Snack Foods | Spray oil for chips, crackers | High Oleic |
| Sauces & Marinades | Carrier oil for flavors | Standard |
| Infused Oils | Herb/garlic infused oils | Standard |
7.2. Industrial Applications
| Application | Function | Oil Type |
|---|---|---|
| Biodiesel Production | Feedstock for methyl esters | Crude or waste oil |
| Paint & Coatings | Drying oil component (semi-drying) | Standard (high linoleic) |
| Soap Manufacturing | Saponification | Technical grade |
| Lubricants | Bio-based lubricants | High oleic |
| Printing Inks | Ink vehicle | Standard |
| Plasticizers | Epoxidized sunflower oil | High oleic |
| Cosmetics | Carrier oil, emollient | Refined or cold pressed |
7.3. Pharmaceutical Industry
| Application | Function |
|---|---|
| Excipient | Carrier oil for oil-soluble drugs |
| Vitamin Carrier | For Vitamin E, D, A formulations |
| Topical Preparations | Base for ointments and creams |
| Softgel Capsules | Fill material for softgels |
7.4. Cosmetics & Personal Care
| Application | Function |
|---|---|
| Skin Care | Emollient, moisturizer, non-comedogenic |
| Hair Care | Conditioning agent, shine enhancer |
| Lip Balms & Lipsticks | Base oil, texture enhancer |
| Massage Oils | Carrier oil |
| Soap Base | For natural soaps |
8. HIGH OLEIC SUNFLOWER OIL ADVANTAGES
| Advantage | Description |
|---|---|
| High Heat Stability | Smoke point 230-240°C (446-464°F) – excellent for deep frying |
| Long Fry Life | Resists polymerization and oxidation – longer oil change intervals |
| Low Linoleic Acid | Low reactivity with oxygen – less rancidity |
| No Trans Fats | Naturally trans fat-free (unless partially hydrogenated) |
| Neutral Flavor | Does not transfer flavor to fried foods |
| Good Shelf Life | 12-24 months with proper storage |
9. NUTRITIONAL & HEALTH INFORMATION
Health Benefits
| Benefit | Mechanism |
|---|---|
| Heart Health | High in unsaturated fats; may help lower LDL cholesterol |
| Vitamin E Rich | Powerful antioxidant – protects cells from oxidative damage |
| Skin Health | Emollient properties; vitamin E supports skin barrier |
| No Cholesterol | Naturally cholesterol-free |
| Low Saturated Fat | Only 10-12% saturated fat – lower than palm and coconut oil |
Health Considerations
| Consideration | Information |
|---|---|
| Omega-6 Content | Standard sunflower oil is high in Omega-6 (48-74%) – excessive intake may promote inflammation. High oleic variety has lower Omega-6. |
| Omega-3 Deficiency | Very low in Omega-3 (α-linolenic acid) – should be balanced with Omega-3 sources (flax, fish oil). |
| Trans Fats | Refined sunflower oil contains no trans fats. Partially hydrogenated versions may contain trans fats. |
| Calorie Density | 884 kcal/100g – use in moderation for weight management. |
10. STORAGE & HANDLING
| Parameter | Information |
|---|---|
| Storage Conditions | Cool, dry, dark place; 10-25°C recommended |
| Protect From | Light, heat, oxygen, moisture |
| Container Requirements | Tightly closed, food-grade containers (stainless steel, HDPE, PET, glass, lined drums) |
| Shelf Life (RBD Oil) | 12-24 months (with added antioxidants) |
| Shelf Life (High Oleic) | 18-24 months (more stable) |
| Oxidation Prevention | Store under nitrogen blanket; antioxidants (tocopherols, TBHQ, citric acid) added |
| Packaging Options | 1 L – 5 L PET bottles (retail), 20 L jerry cans, 200 L drums, 1000 kg IBC, flexibag, bulk tanker |
Storage Stability by Type:
| Type | Oxidative Stability (Rancimat @ 110°C) |
|---|---|
| High Oleic | 20-25 hours |
| Mid Oleic (NuSun) | 10-15 hours |
| Standard (Linoleic) | 5-8 hours |
11. SAFETY & REGULATORY INFORMATION
| Parameter | Information |
|---|---|
| FDA Status (US) | GRAS (Generally Recognized as Safe) – 21 CFR 184.1472 |
| EU Status | Approved food ingredient |
| Turkey Status | Compliant with Turkish Food Codex (TGK) Edible Oils Regulation |
| Allergen Status | Not a major allergen; refined oil contains no detectable protein |
| GMO Status | Non-GMO varieties available; conventional may be GMO (rare) |
| TSCA | Listed |
| HS Code (Crude) | 1512110000 |
| HS Code (Refined) | 1512199000 |
| HS Code (High Oleic) | 1512199010 |
12. COMPARISON WITH OTHER VEGETABLE OILS (per 100g)
| Oil Type | Saturated Fat | Monounsaturated (Oleic) | Polyunsaturated (Linoleic) | Omega-3 (ALA) | Smoke Point |
|---|---|---|---|---|---|
| Sunflower (Standard) | 10-12% | 14-40% | 48-74% | <0.3% | 210-227°C |
| Sunflower (High Oleic) | 9-11% | 75-90% | 2-17% | <0.3% | 230-240°C |
| Olive Oil | 14-15% | 71-80% | 5-10% | 0.8% | 190-210°C |
| Canola Oil | 7% | 55-70% | 15-30% | 7-12% | 200-230°C |
| Soybean Oil | 15% | 17-30% | 48-58% | 5-11% | 230-238°C |
| Palm Oil | 49% | 37-40% | 9-11% | <0.3% | 230-240°C |
| Coconut Oil | 87% | 6-8% | 1-2% | 0% | 175-200°C |
13. PRODUCTION STATISTICS
| Parameter | Data |
|---|---|
| Global Production (2023) | ~20-22 million metric tons |
| Top Producers | Ukraine, Russia, Argentina, Turkey, EU (Romania, Bulgaria, Hungary) |
| World Ranking | 4th most produced vegetable oil (after palm, soybean, canola) |
| Turkey Production | Major producer; Trakya, Marmara, Aegean, Central Anatolia regions |
| Yield per Hectare | ~1.5 – 2.5 tons of seed (0.5-1.0 tons of oil) |
14. BY-PRODUCTS & DERIVATIVES
| By-Product | Source | Applications |
|---|---|---|
| Sunflower Meal | Press cake after oil extraction | Animal feed (high protein, 25-35%) |
| Sunflower Lecithin | Degumming process | Emulsifier in food, cosmetics |
| Sunflower Oil Fatty Acids | Refining by-product | Soap, detergents, surfactants |
| Distilled Fatty Acids | Deodorizer distillate | Industrial applications |
| Gums (Phospholipids) | Degumming | Lecithin production |
| Waxes | Winterization process | Cosmetics, coatings |
15. OTHER NAMES & SYNONYMS
| Name | Description |
|---|---|
| Sunflower Oil | Standard English name |
| Ayçiçek Yağı | Turkish name |
| Sunflower Seed Oil | Full name |
| Refined Sunflower Oil | Process-based name |
| High Oleic Sunflower Oil (HOSO) | High stability variety |
| Mid Oleic Sunflower Oil (NuSun) | Mid stability variety |
| Helianthus annuus Seed Oil | INCI name for cosmetics |
Database Identifiers:
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CAS: 8001-21-6
-
EC: 232-273-9
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MDL: MFCD00132473
-
INCI: Helianthus Annuus (Sunflower) Seed Oil
16. SUMMARY
Sunflower Oil (CAS 8001-21-6) is a vegetable oil extracted from the seeds of the sunflower plant (Helianthus annuus). It is one of the four most produced vegetable oils globally and is valued for its light color, mild taste, and versatility.
Key Features by Type:
| Type | Key Feature | Best For |
|---|---|---|
| Standard (Linoleic) | High linoleic acid (48-74%), rich in Vitamin E | General cooking, salad dressings |
| High Oleic (HOSO) | High oleic acid (75-90%), excellent heat stability | Deep frying, industrial frying |
| Mid Oleic (NuSun) | Balanced profile (55-75% oleic) | Commercial frying, packaged foods |
Main Application Areas:
| Sector | Applications |
|---|---|
| Food Industry | Cooking oil, frying oil, salad dressings, margarine, bakery |
| Industrial | Biodiesel, paints, soaps, lubricants, printing inks |
| Pharmaceuticals | Excipient, vitamin carrier, softgel fill |
| Cosmetics | Emollient, carrier oil, skin/hair care |
17. IMPORTANT NOTES
-
High Oleic vs Standard: The fatty acid composition varies significantly between types. High oleic sunflower oil (75-90% oleic acid) has much higher heat stability and longer fry life than standard sunflower oil (14-40% oleic acid). Always specify the required type for your application.
-
Vitamin E Source: Sunflower oil is one of the richest natural sources of Vitamin E (tocopherols) – 40-60 mg per 100g. This natural antioxidant improves oxidative stability.
-
Cold Pressed vs Refined: Cold pressed sunflower oil retains more natural flavor, color, and nutrients but has a shorter shelf life and lower smoke point. Refined oil is more stable and suitable for high-heat cooking.
-
Winterization: For applications requiring clarity at refrigerator temperatures (e.g., salad dressings), use winterized sunflower oil. Non-winterized oil may become cloudy at low temperatures due to wax crystallization.
-
Omega-6 Content: Standard sunflower oil is very high in Omega-6 linoleic acid (48-74%) and very low in Omega-3. For health-conscious applications, consider high oleic varieties which have lower Omega-6.
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GMO Status: Sunflower oil is generally non-GMO, as no genetically modified sunflower varieties are commercially grown. However, verify with supplier for non-GMO certification if required.
-
Allergen Information: Refined sunflower oil is highly refined and contains no detectable protein. It is generally considered safe for individuals with seed allergies, but caution is advised for cold pressed oils.
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**Storage: Due to high polyunsaturated fat content (especially standard variety), protect from light, heat, and oxygen. High oleic variety has significantly better oxidative stability.
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**Biodiesel Use: In 2007, approximately 10% of EU sunflower oil production was used as ecological fuel (biodiesel). This application continues to grow.
Important Disclaimer: This Technical Data Sheet (TDS) is for informational purposes only. For complete safety, handling, storage, and regulatory compliance information, always refer to the official Safety Data Sheet (SDS) provided by the manufacturer/supplier.
