Supporters of healthy nutrition usually use olive oil in cooking, which is a healthy substitute for regular sunflower oil. However, European and American food markets see a special demand of high-oleic sunflower oil, which can now be appreciated by our consumers, too. This variety of oil contains over 75% of omega-9 unsaturated fatty oleic acid, which is made, using the regular method, from a mid-oleic variety of sunflower. The special features of the oil are:
• the product does not oxidize, thereby its shelf life is increased;
• resistance to high temperatures;
• no carcinogenic substances are released during frying;
• rich in healthy vitamin E.
This oil will be an excellent alternative for olive oil, because it contains all necessary nutrients. This product reduces the level of harmful cholesterol in human body and prevents atherosclerosis. In addition, such oil has antioxidant properties. The product is good for healthy and dietary food; it is also widely used in confectionery, bakery and production of baby food.
We live in the era of fast food. Can we improve the quality of such nutrition? We offer the market one of these improvements: high-oleic sunflower oil for prolonged frying at high temperatures. Long-term cooking is now possible with less formation of carcinogens.