Grade 04-A
High-oleic sunflower oil
A high-stability oil for continuous frying and snacks - long fry life and a clean, neutral taste, supplied in bulk across North America.
Frying & snacks
Representative specification
| Oleic acid (C18:1) | ≥ 80% |
|---|---|
| Linoleic acid (C18:2) | ≤ 9% |
| Free fatty acids (as oleic) | ≤ 0.05% |
| Peroxide value | ≤ 2.0 meq/kg |
| Smoke point | ~450 °F (232 °C) |
| Oxidative stability (OSI, 110 °C) | 8–10 h |
| Cold test (0 °C) | Pass |
| Shelf life | 12 months |
Representative values for typical lots. Actual values are confirmed on each lot's certificate of analysis.
Available formats
Supplied across North America in the formats your operation needs.
Typical applications
Documentation
Orders ship with a representative or lot-specific certificate of analysis, as applicable. Where applicable, a technical data sheet, safety data sheet or allergen/origin statement may be available during qualification, along with applicable certifications.
Frequently asked questions
Why choose high-oleic sunflower oil for frying?
Because it oxidises slowly, it holds up under sustained heat — longer fry life, fewer change-outs, and a cleaner finished-product flavour and shelf life.
What is the oleic content?
≥ 80% oleic (representative), confirmed on each lot's certificate of analysis.
What is the oxidative stability and smoke point?
Representative OSI (110 °C) of about 8–10 hours and a smoke point around 450 °F; actual values are confirmed per lot.
What formats do you supply?
Tanker, railcar and tote/IBC; formats and minimums depend on product, origin, volume and destination.
Do you offer high-stability blends?
High-stability blends are available to specification for the most demanding continuous lines.
Is a certificate of analysis included?
Yes, as applicable, against an approved specification.
Ready to talk pricing?
Send the oil, approximate volume, format and destination — a founder-led, Chicago-based team follows up on next steps.