Bulk Edible Oil Blog

Sunflower Oil: 3 Different Grades For The Food Industry

Posted by Hannah Broaddus

Did you know that there are different types of sunflower oil? Before you go choosing any old grade for your food product, it’s important to understand the difference. Some options can save on oil costs by extending your fry life, some stand up to heat and some are cheaper than others. Each type is fit for a specific purpose, so it’s best to choose the one with the best functionality for your new product line.

The primary differences between the grades have to do with the different levels and types of fat within the oil.

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Safflower Oil vs Canola Oil: What’s The Difference?

Posted by Hannah Broaddus

Safflower and canola are both commonly used oils in the natural food industry. They’re both light in color and flavor, and you’ll find them used in baked goods, snacks, granolas, bars and used for frying.

However, as similar as they are, they also have their differences. Today, I’ll give you the rundown of what's the same and what’s different when it comes to these two oils. 

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Safflower Oil: Good or Bad?

Posted by Hannah Broaddus

Safflower oil has gained popularity in recent years in the natural food industry. Though it’s not quite as prevalent as it’s cousin sunflower oil or the food industry main-stay of canola oil, brands are starting to use it more and more.

Without much experience with safflower, many people question if it’s an oil that they should be using in food production or eating in their own kitchens. Is it good or is it bad?

It’s hard to know much about safflower instinctively: the name doesn’t mean much to us — after all, what is a safflower anyways? To make things a little bit more confusing, this oil is often used interchangeably with sunflower oil as well.

Today, I’ll start at the beginning to give you the low down on safflower oil. Why people do or don’t like it, and whether you should be eating it. 

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Sunflower Oil vs Canola Oil: What’s The Difference?

Posted by Hannah Broaddus

Sunflower oil and canola oil are both commonly used oils in the natural food industry. They’re both light in color and flavor, and you’ll find them used in baked goods, snacks, granolas, bars and used for frying.

However, as similar as they are, they also have their differences. Today, I’ll give you the rundown of what is the same and what’s different when it comes to these two oils. 

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Sunflower Oil: Good Or Bad?

Posted by Hannah Broaddus

Sunflower oil: is it healthy or unhealthy? Is it good or bad?

Because the ins-and-outs of the specific kind of fat make up and how an oil is made, this discussion can be confusing. To make the discussion even less straight forward, the sunflower oil that used to be common decades ago is becoming less and less prevalent, so we’re not always talking about the same thing when we say “sunflower oil”.

With the healthy food movement, high oleic expeller pressed sunflower oil is becoming more and more common and is beginning to dominate the US sunflower market.

On the whole, is sunflower oil good or bad? And is it actually a good fit for the food that you’re making? Today we’ll review what this oil is good for (or not) and the science behind it. 

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The Benefits Of Choosing A High Oleic Oil

Posted by Hannah Broaddus

 

High Oleic Natural Oil Supplier

High oleic oil is a term that you will see applied to many different types of oil: canola, sunflower, safflower and more. High oleic oils have seen a recent spike in popularity, especially in the natural snack food manufacturing industry.

Why is this so? High oleic oils are premium options that have a healthier fat composition, a longer shelf life, a higher heat tolerance and an extended fry life. 

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Safflower vs. Sunflower Oil — Which Should You Pick?

Posted by Hannah Broaddus

Sunflower and safflower oil are very similar oils; in fact, they’re so much alike that they’re often used interchangeably.

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10 Quick Tips About Sunflower Oil

Posted by Hannah Broaddus

Want to know the down-low about sunflower oil? Here’s 10 quick facts.

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Olive Pomace Oil vs. Sunflower Oil

Posted by Hannah Broaddus

Should you use Olive Pomace Oil or should you use Sunflower Oil (or even safflower for that matter)? These are some of the important oil comparisons that procurement teams and R&D departments have to do as food manufacturers.

And if you’re a home chef? We’ll you probably equally debate this standing in the aisle of your grocery store. Whether you’re a home chef or if you are in industrial food manufacturing, we’ll look at the pros and cons of these two oils for each industry.

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Why Choose High-Oleic Instead of Regular Oil?

Posted by Hannah Broaddus

Why would any food manufacturer choose to go with a high oleic oil over a traditional one?

This is a hot debate right now, especially for snack food manufacturers. There’s a number of reasons that a food manufacturer would opt to go with a high oleic oil over a traditional oil.

For simplicities sake, we’re going to discuss this in terms of High Oleic Non-GMO Canola Oil vs. regular Non-GMO Canola Oil so that the only variable is the oleic value. Of course, the same discussion applies to both non-GMO and GMO varieties of oil, as well as many different types of oils — sunflower oil, safflower oil, soybean oil, etc.

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