hi oleic sheet-low

SPECIFICATION SHEETNON-GMO Sunflowerseed Refined RBDW oil with high content of Oleic Acid (18:1)

0% CHOLESTEROL RICH IN OMEGA 9

0% TRANS FAT

GLUTEN FREE

NON GMO

RICH IN VITAMIN EHIGH TEMPERATURE( +460 F / +237 C )

LONGER DURABILITY

OXIDATION RESISTANCE

COLD PRESSED

LESS ABSORPTION ON FOOD

ODORLESS & FLAVORLESS

SUNFLOWER SEED OILNATURAL HIGH OLEIC

PRODUCT FROM : ARGENTINA

BOTTLED IN : USA

NATURAL SUNFLOWER OIL

PASTOCOLD PRESSED RBDW

Fatty Acid Types

2.7%-4.5% 2.0%-4.5%82%-88% 4%-7% < 1%

Palmitic AcidStearic AcidOleic AcidLinoleic AcidTrans FA

16:018:018:118:2Trans fat

estearic acid c18:0: saturated

oleic acid C18:1: monounsaturated

linoleic acid C18:2: w-6: poliunsaturated Omega-6

a-linolenic acid C18:3: w-3: poliunsaturated Omega-3

Appearance Clear and Brilliant Visual Flavor and Odor Bland, clean, light taste Sensory EvaluationPeroxide Value Max 1.0 meq O2/Kg AOCS Cd 8-53Iodine Value Max. 90 AOCS Cd 1-25Free Fatty Acids Max. 0.1 % AOCS Ca 5a-40Lovibond Red color Max. 1 (5 ¼” cell) AOCS Cc 13b-45Lovibond Yellow color Max. 10 (5 ¼” cell) AOCS Cc 13b-45Oleic Acid (C18:1) Min. 82% AOCS Ce 1-62Cold Test Negative. Min 10 hrs @ 0°C AOCS Cc 11-53

Properties

Typicxal Fatty Acids Profile (%) AOCS Ce 1e-91

Range of Values Method



BOTTLED IN : USA



Pasto Natural Food Oil Extraction & Refinment

Applications

Nutritional Information 1tbsp (14g) % DV

CaloriesTotal FatSaturated FatTrans FatMonounsaturated FatPolyunsaturated Fat Cholesterol SodiumTotal CarbohydrateDietary FiberTotal Sugars Added SugarsProteinVitamin DCalciumIronPotassiumVitamin E

117 13 24% 1 5% 0 0% 11 0% 0.7 0% 0 0% 0 0% 0 0% 0 0% 0 0% 0 0% 0 0% 0 0% 0 0% 0 0% 0 0% 46mg 60%

The crude and desolventized oil obtained enters the refining process as raw material. The oil is acidified to start the cold neutralized treatment. The neutralized oil enters the bleaching stage where filtering and bleaching earth are added. Lastly, the oil enters the deodorizing stage in which it is deodorized by distilling fatty acids and decolorized by thermo-bleaching. Finally, the oil is filtered, cooled to a temperature of between 15-20ºC and sent to the storage tank. The conditions of temperature and vacuum, maintained throughout the process of extraction and refining of Pasto Natural Foods oil, allow the natural tocopherols of the oil to be retained, which are considered as their natural antioxidant, because they act by retarding the rancidity of oils, in addition to serve as a source of vitamin E.

High Oleic Sunflower Oil is commonly used in the food industry in conditions with extra high cooking temperatures, and is wel suited for baking and frying. The high level of oleic acid, a monounsaturated fat, is recommended for a healthier diet. Furthermore, it renders stability to the oil, almost three times of traditional sunflower oils. Sunflower oils are also used in cosmetic formulations as an emollient, and as carrier molecules in pharmaceuticals.



BOTTLED IN : USA



96 Fl. Oz. / 3 qt / 2.84 L 560 Fl. Oz. / 35lbs / 16.56 L

6 units per box

Packaging & Availability



BOTTLED IN : USA



The main use of oil in cooking is frying, where it works as a heat transfer medium and adds flavor andtexture to food. Frying is one of the most severe treatments where the oil is subjected to high temperatures

and exposed to oxidation as well as to reactions with various substances that may appear in the foodto be fried. In general, in frying the oil should be kept at a maximum temperature of approximately 180 ° C. (2)

Oils rich in linolenic acid (with 3 double bonds), such as soybean and corn, are particularly susceptibleto these undesirable changes. In this sense, the susceptibility of the oils (taking into account the percentage

of linolenic they possess) in decreasing order is: soy, corn / olive, traditional sunflower and high oleic.The high oleic sunflower presents better performance in the frying process.

0

0

55~83

<54.9

Suitability of frying oils

Type of Oil Oleic % (18:1 )

Soy Oil

Corn Oil

Olive Oil

Sunflower Oil

High Oleic Sunflower Oil >75*

High Oleic sunflower oil is less susceptible to oxidative changes during refining, storage and also duringthe frying process, since it has a high percentage of oleic acid (> 75%), which gives it greater stability. Therefore, the oil can be heated to a higher temperature without producing smoke, allowing food to

cook quickly and to absorb less oil. Furthermore, foods cooked with this oil maintain their organoleptic qualities for a longer time. (5)

* Minimum 82%Oleic (18:1 )NATURAL SUNFLOWER OIL

PASTO



BOTTLED IN : USA



Oxidative Stability TestsOxidative stability is defined as the resistance of a lipid matrix to oxidation due to the effect of tempera-

ture, light, oxygen, the presence of metals, etc., which causes the deterioration of an oil or fat in a reason-ably short period of time. (6) In order to corroborate the superiority of High Oleic Sunflower Oil in relation to Soybean Oil and Traditional Sunflower Oil, determinations of oxidative stability were made to different oil samples to analyze their stability against an oxidative process such as could be frying. The oxidative

stability test was carried out in a PetroOxy equipment at 140 ° C and with pure oxygen flow, which consti-tutes an accelerated oxidative stability test based on the induction of oxidation of the sample by expo-

sure to high temperatures and oxygen flow. pure (more oxidizing than ambient air). Taking into account the nature of the seed, the extraction and refining process and the stability against oxidative processes,

the High Oleic Sunflower Oil "Pasto Natural Foods" is ideal for use in fried foods, presenting a resistance 3 times higher than Traditional Sunflower Oil and More than 7 times higher than Soybean Oil

54min 1sec

High Oleic Sunflower OilPasto Natural Foods

2019 Production

Soy Oil

7min 21sec

Various Brands2019 Production

18min 45sec

Sunflower OilVarious Brands

2019 Production



BOTTLED IN : USA



3325 NW 70th Ave. Miami Fl 33122 P +1.305.779.1116F +1.305.779.1117www.pastonaturalfoods.com

hi oleic sheet-low

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