Sunflower oil

Extra and first grade

GOST 1129-2013, GOST R52465-2005

Unrefined sunflower oil is produced by hot pressing, without chemical influence. At this method, vegetable raw materials are preheated to 100-120 degrees, which allows keeping the maximum possible amount of useful components in the oil and extends the product shelf life. The products are manufactured in strict accordance with GOST, which is confirmed by certification on an annual basis.

Eco-friendly raw materials: for the production of cake, sunflower seeds grown in the ecologically clean Tambov Region as well as raw materials produced by our enterprise and farms of the Tambov Region are used.

The technology of oil production by expression is more environmentally friendly. The technological process of manufacture provides for cleaning the seeds from husks, heating the seeds kernels and oil expression. This technology does not require using organic solvents. The oil has excellent taste and nutritional properties.


0.0017g

Vitamins

Е, F, К1

0.0126g

Fe iron

0.0116g

Ca calcium

0.0124g

Mg magnesium

0.0127g

Zn zinc

0.02g

P phosphorus

Солнечный Меркурий<br>2017
Солнечный Меркурий
2017

Победитель всероссийского конкурса «Солнечный Меркурий 2017» в номинации «Новинка».

Золотая Осень<br>2019
Золотая Осень
2019

Бронзовые медали за масло подсолнечное нерафинированное и производство жмыха подсолнечного.

Золотая осень<br>2022 и 2023 года
Золотая осень
2022 и 2023 года

Золотая медаль дегустационного конкурса за масло подсолнечное нерафинированное первый сорт всероссийской выставки «Золотая осень» 2022 и 2023 года.

Знак качества<br>III тысячелетия
Знак качества
III тысячелетия

Золотая (2022 г.) и платиновая (2023 г.) медали победителя конкурса «Знак качества III тысячелетия. Всероссийская марка XXI века.

Лауреат премии<br>
Лауреат премии
"100 лучших товаров"

Лауреат, дипломант всероссийского конкурса «100 лучших товаров России» 2020-2023 масло подсолнечное нерафинированное первый сорт. 

Лучший продукт-2024</br>выставки «ПРОДЭКСПО»
Лучший продукт-2024
выставки «ПРОДЭКСПО»

Золотая медаль международного конкурса «Лучший продукт-2024» выставки «ПРОДЭКСПО» за масло подсолнечное нерафинированное.

Production stages

At the first stage, the seeds are cleaned of impurities using special equipment: separators, stone collectors, aspirators.

Mechanical cleaning involves sifting the seed mass through sieves that differ in the size and shape of the holes.

Also, the seeds are blown with a stream of air, sifting out empty ones with a light weight and cleaned of metal impurities using a magnet.

In preparation for oil extraction, seeds are cleaned of impurities, sized and conditioned to obtain the desired moisture content.

The seeds are cooled to + 35 °C and scoured (the husk is separated from the sunflower kernel) in the seed crusher.

The resulting scoured product is divided into fractions and sorted.

The next stage is the cellular structure destruction, or, more simply, the kernels grinding. This process is carried out on roller machines.

The finished meal is processed hydrothermally, i.e. the humidity is increased with saturated air vapor, and then the meal is fried and dried again.

The oil extraction is carried out in two stages: the primary extraction takes place in an oil extraction unit, consisting of a six-pan heater designed for moisture-thermal treatment and screw presses for extraction.

The cake obtained after the first extraction of oil is sent for grinding, repeated moisture-heat treatment, and then into a four-pan heater and an oil press for the final oil extraction.

The oil obtained after two extractions is fed to the foots trap for cleaning from coarse impurities, then the oil is filtered.

The refined oil passes to the oil storage.

Characteristics
Method of testing
GOST 31933 Vegetable oils. Methods for determination of acid value. Acid value, mg KOH/g 1.3
GOST 26593 Vegetable oils. Method for determination of peroxide value. Peroxide value, mmol of active oxygen/kg 4.0
GOST 5477 Vegetable oils. Methods for determination of colour. Colour value, mg of iodine 16

GOST 5479 Vegetable oils and natural fatty acids.

Method for determination of unsaponifiable substances.

 Mass fraction of unsaponifiable substances, % 0.05
GOST 5481 Vegetable oils. Methods for determination of non-fatty impurities and sludge. Mass fraction of non-fatty impurities, % Less than 0.03
GOST 11812 Vegetable oils. Methods for determination of moisture and volatile substances. Mass fraction of moisture and volatile substances, % 0.08
GOST 31753 Vegetable oils. Methods for determination of phosphorus-containing substances. Mass fraction of phosphorus-containing substances in conversion to  
stearooleolecithin, %
in conversion to P2O5, %		 0.58
0.050
GOST 5472 Vegetable oils. Determination of flavour, colour and transparency. Transparency Sediment is present, slight turbidity
GOST 5472 Vegetable oils. Determination of flavour, colour and transparency. Smell and taste Typical for sunflower oil, without foreign smell and taste

GOST 5485 Vegetable oils and natural fatty acids.

Method for determination of mineral acids.

 Mass fraction of mineral oils Less than 0.01
Methods for determination of micro-amounts of pesticides in food, feed and the environment T 1.2. Compiled by Klisenko. Pesticide content, mg/kg Less than 0.001
GOST 30418 Vegetable oils. Method for fatty acid composition determination. Fatty acid composition, %
C14:0 Tetradecanoic (myristic) acid
C16:0 Hexadecanoic (palmitic) acid
C16:1 Hexadecene (palmitoleic) acid
C18:0 Octadecanoic (stearic) acid
C18:1 Octadecene (oleic) acid
C18:2 Octadecadienoic (linoleic) acid
C18:3a Octadecatrienoic (linolenic) acid
C20:0 Eicosanic (arachidic) acid
C20:1 Eicosenic (gondoinic) acid
C22:0 Docosanoic (behenic) acid
C22:1 Docosanoic (erucic) acid
C24:0 Tetracosan (lignoceric) acid		 0.079
5.967
0.088
3.547
16.390
72.637
0.143
0.180
0.124
0.472
0.004
0.111
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