Huile de tournesol en gros pour fabricants alimentaires
L'huile de tournesol est l'une des huiles végétales alimentaires les plus utilisées — les fabricants l'utilisent pour la friture, la pâtisserie, les vinaigrettes et les produits émulsionnés. Les grades haute oléique sont de plus en plus privilégiés pour leur stabilité accrue.
Prêt à sourcer en gros ?
Des milliers d'acheteurs s'approvisionnent auprès de fournisseurs vérifiés sur Towobo.
Trouver des fournisseurs d'huile de tournesol →Sunflower oil grades, specifications, and applications for food manufacturing
Sunflower oil for food manufacturing is available in two primary fatty acid profile categories, each with distinct food technology properties: Standard (high-linoleic) sunflower oil — oleic acid approximately 20–30%, linoleic acid approximately 60–70%; mid-oleic (NuSun) sunflower oil — oleic acid approximately 55–75%, linoleic acid approximately 15–35%; high-oleic sunflower oil (HOSO) — oleic acid approximately 80–90%, linoleic acid approximately 2–8%. The higher the oleic content, the greater the oxidative stability (longer shelf life, longer fryer life). Standard high-linoleic sunflower oil has low inherent oxidative stability (OSI approximately 8–15 hours at 110°C) and is primarily used in applications with shorter shelf life requirements or where antioxidants (TBHQ, mixed tocopherols, rosemary extract) are added. HOSO offers OSI approximately 40–60+ hours and is the preferred choice for manufacturers seeking to extend product shelf life, reduce antioxidant usage, or meet retailer 'clean label' requirements (some retailers object to TBHQ). Key product specifications: Free Fatty Acids (FFA, as oleic acid — ≤0.1% for RBD refined; ≤0.5% for lightly refined); Peroxide Value (≤0.5 meq/kg for fresh RBD); Colour (Lovibond — Yellow ≤10, Red ≤1.0 for refined standard grade); Moisture ≤0.1%; Iodine Value (IV — approximately 118–141 for high-linoleic; approximately 86–105 for NuSun/mid-oleic; approximately 78–90 for HOSO); OSI (Oxidative Stability Index — AOM hours at 110°C); Smoke Point (minimum 220°C for RBD refined grade); and fatty acid profile (oleic acid C18:1, linoleic acid C18:2 percentages — the primary grade confirmation parameters). Food manufacturing applications: frying oil for crisps/chips, snack foods, fried chicken, frozen food pre-frying; salad dressings and vinaigrettes (standard sunflower or mild HOSO); mayonnaise and sauces (standard sunflower, neutral flavour); baked goods (sunflower oil replacing butter/shortening in healthier formulations); infant formula (HOSO for stability without antioxidants, combined with other oils for fatty acid balance); nutritional supplements (HOSO in softgel capsules); and spray oil for baking pans and release applications.