High Oleic Sunflower, often referred to as hoso, has a high concentration of monounsaturated (oleic) fat and a low concentration of polyunsaturated fat. It is this combination that makes it an exceptionally stable frying oil. It also has the added health benefits of containing no trans fatty acids and, because it is high in monounsaturated fat, it is regarded as being ‘heart-healthy’.
High Oleic Sunflower Oil is best known for its frying life qualities and nutritional benefits.
It is most commonly used in pre-packed products such as crisps where it is often highlighted on the packaging.
Packed in a plastic drum inside a corrugated box
Store in a cool, dry place away from direct sunlight and strong odours
Typical g/100g
Energy 3768kj/900kcal
Proteins 0
Carbohydrates 0
Fat 100
of which Polyunsaturates 2.1 – 17.3
Monounsaturates 75.1 – 91.7
Saturates 6.2 – 17.3
Nutritional values can differ because of natural, raw-material-related variations.
*Winterisation is the removal of waxes by filtration. Oil which has not been winterised becomes semi-solid during cold periods making it difficult to work with and preventing it from being easily poured.