Virgin sunflower oil

摘要: Sunflower oil is the second most important virgin in Europe but, from nutritional point of view, assessment this has become increasingly poorer over last few years because high amount linoleic acid traditional sunflower seeds. Today with a oleic content coming more into focus interest since fatty composition comparable to rapeseed and olive oil. Another aspect that results oxidative stability, making interesting for wide range applications. A special challenge production high-quality tasty because, contrast other raw materials, about 30% seeds consist hulls are covered by waxes. During processing these waxes co-extracted oil, resulting undesired turbidity on storage. Pressing material done screw press or expeller residue fat contents between 7 15% depending pressing conditions. We discuss two possibilities avoid remove dehulling winterisation Dehulling carried out an impact dehuller removal airflow gravity. Removal before improves sensory quality it products mild seed-like nutty taste, while oils whole often have woody bitter taste. In addition, development heat during reduced if dehulled used production. Conventional processed mainly big mills, whereas small medium-sized facilities organic use.