SUNFLOWER SEED OIL

Base Information

• Chemical Name: SUNFLOWER SEED OIL
• CAS No.: 8001-21-6
• Molecular Formula: Unspecified
• Molecular Weight: 0
• Hs Code.: 1512190020
• Mol file: 8001-21-6.mol

Synonyms:Oils,sunflower;Agri Pure 80;Cotebar A;Fats and Glyceridic oils, sunflower;Florasun 90;Gina (glyceride);Haioru 75B;Helianthus annuus oil;LipovolSun;Lubrirob TOD 18.80;NuSun oil;Oils, glyceridic, sunflower;Sonnin;Sunflower oil, seed;Sunflower seed oil;Trisun Extra;Trisun Extra RBWD;Trisun Oil R 80;

Chemical Property of SUNFLOWER SEED OIL

Chemical Property:

• Refractive Index: n20/D1.475
• Flash Point: >110℃
• PSA: 0.00000
• Density: 0.9 g/mL at 25 °C(lit.)
• LogP: 0.00000
• Storage Temp.: room temp
• Solubility.: Miscible with benzene, chloroform, carbon tetrachloride, diethyl ether, and light petroleum; practically insoluble in ethanol (95%) and water.

Purity/Quality:

99% ^*data from raw suppliers

Sunflower seed oil from Helianthus annuus ^*data from reagent suppliers

Safty Information:

• Pictogram(s): Xi
• Hazard Codes: Xi
• Statements: 66
• Safety Statements: 24/25

MSDS Files:

SDS file from LookChem

Total 1 MSDS from other Authors

Useful:

• Uses: Modified alkyd resins, soap, edible oil, margarine, shortening, dietary supplement. sunflower seed oil is expressed from sunflower seeds. sunflower oil (Helianthus annuus) is commonly used as a carrier oil, it softens and smooths the skin. Sunflower oil has a high linoleic acid and other essential fatty acid content. In addition, it contains lecithin, carotenoids, and waxes. This oil is considered a non-comedogenic raw material. Sunflower Oil is a highly polyunsaturated oil obtained from sunflower seeds. There are two types of sunflower grown: an oilseed type used as a vegetable oil, and a nonoilseed type used for human food and bird seed. The composition of sunflower oil varies according to location and growing temperature. In general, sunflowers grown above the 39th parallel are high in linoleic acid and those grown below are high in oleic acid. The high linoleic variety is used for margarine and salad oil, while the high oleic variety is used in frying applications. This bland-flavored oil has a smoke point of 485–490°f (252–254°c) which gives it utility in baking, cooking, and frying foods. It is also used as a salad oil. In the hydrogenated form, it is used in margarine and shortenings.