Knowra Sunflower oil Sunflower oil Sunflower oil is a vegetable oil pressed or extracted from sunflower seeds. Its fatty-acid composition varies by cultivar, especially in oleic and linoleic acids.
Deep frying : A cooking method that immerses food in hot oil or fat. Sunflower oil’s smoke point and flavor make it a common choice for frying.
Sunflower : A genus of flowering plants in the daisy family, including the cultivated oilseed crop Helianthus annuus. The cultivated sunflower produces the seeds from which the oil is obtained.
High-oleic sunflower oil : Sunflower oil from cultivars bred to produce seeds with a high proportion of oleic acid. Its fatty-acid profile makes it more resistant to oxidation than conventional types.
Oil refining : A set of processes that remove impurities, odors, colors, and unwanted compounds from crude oils. Refining makes sunflower oil milder in flavor and suitable for high-heat cooking.
Dietary fat : Fat consumed in food, supplying energy and essential fatty acids while carrying fat-soluble vitamins. Sunflower oil contributes dietary fat and its constituent fatty acids.
Mayonnaise : A thick emulsion of oil, water, and egg yolk or another emulsifier. Sunflower oil supplies the dispersed fat phase in many mayonnaise products.
Sunflower seed : The edible fruit of the sunflower, commonly called a seed, containing an oil-rich kernel. The kernel is the primary source of commercial sunflower oil.
Mid-oleic sunflower oil : Sunflower oil with an oleic-acid content between conventional and high-oleic varieties. It occupies a compositional middle ground among commercial sunflower oils.
Hydrogenation : A chemical reaction that adds hydrogen to unsaturated bonds in fats and oils. It can harden sunflower oil, though partial hydrogenation produces trans fats.
Essential fatty acid : A fatty acid humans must obtain from food because the body cannot synthesize it adequately. Linoleic acid in many sunflower oils is essential in the human diet.
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