Food manufacturers face tough choices in ensuring product formulations keep up with the latest consumer trends and food science. Those decisions are more complicated when misinformation becomes the flavor of the day and it’s hard to separate myths from facts.
With so much misinformation circulating, it’s a great time to review the expert consensus around sunflower oil. Here we dispel four myths and reveal the numerous benefits of U.S.-grown sunflower oil for food innovations.
Myth #1 – Sunflower oil can cause inflammation
There has been ongoing discussion linking vegetable oils – and seed oils in particular – to the promotion of inflammation in the body. This is largely related to the presence of omega-6 fatty acids, a type of polyunsaturated fat, in these oils. Studies show that omega-6 fats in sunflower oil do not contribute to inflammation and have no impact on markers of inflammation. The American Heart Association supports the inclusion of omega-6 fatty acids as part of a healthy diet.
Myth #2 – Sunflower oil has limited nutritional value
Sunflower oil has many health benefits because it is low in saturated fat and high in monounsaturated fatty acids. High oleic sunflower oil, in particular, has a high (82%) concentration of monounsaturated fat, which has been shown to help reduce LDL cholesterol. Sunflower oil is also an excellent source of vitamin E which contains high levels of alpha-tocopherol, an antioxidant which protect cells from damage.
Myth #3 – Sunflower oil isn’t heart-healthy
Monounsaturated fats, such as those found in high oleic sunflower oil, are good for heart health. The Food and Drug Administration supports the health claim that oils containing at least 70% oleic acid may reduce coronary heart disease. High oleic sunflower oil is usually defined as having a minimum 80% oleic acid. Linoleic acid (omega-6), the other unsaturated fat in sunflower oil, can also benefit heart health. The American Heart Association supports the inclusion of omega-6s as part of a healthy diet to prevent cardiovascular disease.
Myth #4 – Sunflower oil isn’t stable or good for frying
High-oleic sunflower oil is high in monounsaturated fats and has only a trace of linolenic fat (omega 3 fatty acid). As a result, it is very stable and has a significant shelf and fry life. It also has a high smoke point (450F) so is excellent in fry applications.
Here are other reasons you can feel confident choosing high-oleic U.S.-grown sunflower oil for your food formulations:
- It is non-GMO and support cleaner ingredient lists.
- It is grown sustainably.
- It works well in a wide range of formulations, including plant-based products, snacks, sauces, spreads, dips, dairy-free drinks and gluten-free and vegan baked goods and pastries.
- U.S.-grown sunflower oil is Kosher and Halal Certified.
For more information on the possibilities of sunflower oil in various food formulations, and how it can differentiate your products from the competition, download the sunflower oil white paper and other information here.
