• How to control the quality of sunflower oil?
  • Control of the required level of quality of sunflower oil is all stages of the process, output control of products. research. The regulatory r equirements for this product are outlined in TR TS 024/2011, GOST 1129- 2013 in terms of organoleptic, physicochemical and safety indicators. One of the main requirements is called a cold test.
  • Which fractionation process is used for palm oil?
  • The best known fractionation process is that used for palm oil [ 4 ], a multistep process involving crystallization and high pressure filtration of stearins. This process separates fractions enriched in trisaturated, disaturated, and polyunsaturated TAGs that can be employed for different uses.
  • What is the difference between a high oleic high stearic (HOHs) sunflower oil?
  • Fractionation of fats and oils makes it possible to generate products with specific properties from natural fats that contain a variety of triacylglycerol (TAG) species. High-oleic high-stearic (HOHS) sunflower oils contain high levels of saturated fatty acids, mainly stearate, on a high-oleic background.
  • How is sunflower seed processed for oil production?
  • Figure 1 shows a flowchart of sunflower seed processing for oil production that results in sunflower seed byproducts (whole and defatted sunflower meals) (Figure 2). The process starts with the crushing of the seed, where the whole sunflower meal is generated.
  • Can sunflower meal be used as an alternative to oil agribusiness?
  • The use of sunflower meal and its fractions for application in food and the development of functional materials, such as films and coatings, seems to be an alternative to reduce the generation of residues from sunflower oil agribusiness and to enhance this byproduct.
  • What are the applications of sunflower seed byproduct?
  • The applications of sunflower seed byproduct include its transformation into flours/ingredients that are capable of improving the nutritional and functional value of foods. In addition, the protein isolates obtained from sunflower seed byproduct have good technological properties and improve the nutritional value of food products.