We offer refined sunflower oil from one of Spain's major companies

AAB is dedicated to the bottling marketing and the sale of bottled and bulk edible oils. The process begins with the reception of the oil, which is analyzed in our laboratory of quality control.

The oil is bottled using the most modern machinery available, composing of seven bottling lines: six in PET-plastic formats and one in glass. We also distribute and sell bulk oils in various container formats.

We have met the Managing Director of our supplier AAB

PRODUCT Refined and winterised sunflower seed oil.
Origin Spain
DESCRIPTION Oil obtained from fully refined sunflower seeds (Helianthus Hannuus).
Meeting standards of EC Regulation 1829-30/2003
  It does not contain allergens or GMOs, according to the provisional draft of the European Commission Directive 2005/26/EC amendment.
COMPOSITION Refined and winterised sunflower seed oil.
Appearance Bright liquid at a temperature of 20 ē C
Colour Pale yellow.
Odor Neutral, no signs of alteration and/or rancidity.
Taste Neutral, slightly nutty, with no signs of distress and/or rancidity.
Acidity (oleic acid) ≤ 0, 2 %
Peroxide index ≤ 10 mEq 02 / Kg
Additives Does not contain

C14:0 Myristic ≤ 0.2
C16:0 Palmitic 5.0 – 7.6
C16:1 Palmitoleic ≤ 0.3
C17:0 Margaric 0.0 – 0.2
C17:1 Margaroleic 0.0 – 0.1
C18:0 Stearic 2.7 – 6.5
C18:1 Oleic 14.0 – 39.4
C18:2 Linoleic 48.3 – 74.0
C18:3 Linolenic ≤ 0.3

C20:0 Arachidic 0.1 - 0.5
C20:1 Eicosanoic ≤ 0.3
C22:0 Behenic 0.3 – 1.5
C24:0 Lignoceric ≤ 0.5

Moisture and volatile substances 0.2% Max
Impurities soluble in petroleum ether 0.05% Max

Lipids: 100%.
Energy /100g: 900 Kcal.
Natural vitamins: E and A.
Proteins: Does not contain
Carbohydrates: Does not contain


The recommended expiry date should be one year from the date of packing.

Oil must be transported within the normal conditions for product conservation, as
temperature, humidity, healthy sanitary conditions.
The placement of the goods must be adequate to prevent movement during transports
that may damage the product.
During transport the temperature should not exceed 32 ē C nor be less than 0 ° C.

Oil is a stable product that does not allow the development or survival of

The products comply with microbiological criteria established in accordance with the
Principles of the Establishment and Application of Microbiological Criteria for Foods
CAC/GL 21-1997, as CODEX STAN 19-1981 (REV. 2/1999).

Lack of allergenic ingredients listed in Annex III of Directive 2000/13/CE and
subsequent amendments. Allergen labeling is not required.

Compliance with radioactivity standards established by the EEC (Regulation 3954/87 of
December 22, 1987 and amendments)

• CODEX Stan 210.
• EC Regulation 852/2004 and subsequent amendments, relating to the hygienic
conditions of foodstuffs.
• EC Regulation 1881/2006 and subsequent amendments, which set the
maximum levels for certain contaminants in foodstuffs.
• Directive 2000/13/EC and subsequent amendments, concerning to the
approximation of the laws of the Member States relating to the foodstuffs
labeling, presentation and advertising.
• EC Regulation 178/2002 and subsequent amendments, laying down the
principles and requirements of food law, establishing the European Food Safety
Authority and fixing procedures in matters of food safety.
• Regulation 1333/2008, and subsequent amendments, regarding to food
Keep container tightly closed at room temperature.
This type of oil is valued for its light and smooth taste, which makes it ideal oil for food
preparation and cooking recipes that require a slightly pronounced flavour.
It stands high temperatures therefore it is suitable for frying.

• Do not mix new oil and any other oil which has been already used.
• Avoid overheating: it is preferable not to exceed temperature of 170 ēC during
frying. If an electric fryer is being used, regulate the thermostat so the oil does
not smoke or darken. Always dispose of overheated and burning oil.
• Foods for frying should be dry, because water promotes the oil breakdown and
• The oil must be filtered after each frying to remove burnt-on foods that are left
floating and which promote oil oxidation and decomposition.
• Do not use the same oil over two or three times to fry, especially if it is smoked
or darkened.
• The air, light and heat affects the oil quality, because of that oil should be kept
covered at room temperature and in a place out of direct sunlight or any heat
• Oil colour does not determine its quality.
PACKING SIZES you can see information at the bottom of the page
Sizes below 1 litre are only for olive oil
The factory has been expanded and extended on several occasions. It now covers a site of more than 7.000 square metres of warehouses. It is equipped with the most modern technology to develop the procedure of bottling and selling our oils.




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