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We offer refined sunflower oil from one of Spain's major
companies |
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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 |
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PRODUCT |
Refined and winterised sunflower
seed oil.
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Origin |
Spain |
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DESCRIPTION |
Oil obtained from fully refined sunflower
seeds (Helianthus Hannuus). |
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Meeting standards of EC
Regulation 1829-30/2003 |
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It does not contain allergens or
GMOs, according to the provisional draft of the European
Commission Directive 2005/26/EC amendment. |
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COMPOSITION |
Refined and winterised sunflower
seed oil.
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ORGANOLEPTIC FEATURES |
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Appearance |
Bright liquid at a temperature
of 20 ē C |
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Colour |
Pale yellow.
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Odor |
Neutral, no signs of alteration
and/or rancidity. |
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Taste |
Neutral, slightly nutty, with no
signs of distress and/or rancidity.
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SPECIFIC ANALYSIS
Acidity (oleic acid) ≤ 0, 2 %
Peroxide index ≤ 10 mEq 02 / Kg
Additives Does not contain
COMPOSITION OF FATTY ACIDS%
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 ≤ 0.3C20:0
Arachidic 0.1 - 0.5
C20:1 Eicosanoic ≤ 0.3
C22:0 Behenic 0.3 1.5
C24:0 Lignoceric ≤ 0.5
CONTAMINANTS:
Moisture and volatile substances 0.2% Max
Impurities soluble in petroleum ether 0.05% Max |
NUTRITIONAL VALUES:
Lipids: 100%.
Energy /100g: 900 Kcal.
Natural vitamins: E and A.
Proteins: Does not contain
Carbohydrates: Does not contain
BEST-BEFORE DATE:
The recommended expiry date should be one year from the date
of packing.
TRANSPORTATION:
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.
MICROBIOLOGICAL SPECIFICATIONS:
Oil is a stable product that does not allow the development
or survival of
microorganisms. |
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).
ALLERGEN
Lack of allergenic ingredients listed in Annex III of
Directive 2000/13/CE and
subsequent amendments. Allergen labeling is not required.
RADIOACTIVITY
Compliance with radioactivity standards established by the
EEC (Regulation 3954/87 of
December 22, 1987 and amendments)
APPLICABLE LAW:
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
additives |
STORAGE:
Keep container tightly closed at room temperature. |
USE
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.
DIRECTIONS FOR USE
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
decomposition.
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
source.
Oil colour does not determine its quality. |
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PACKING SIZES you can see information at the bottom of
the page |
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Sizes below 1 litre are only for olive oil |
