Page Global Consultants

"Grade: High Oleic | Oleic Acid: ≥82% | OSI: ≥40h @ 110°C | FFA: ≤0.05% | IV: 80–85

KEY FEATURES:
• Oleic acid ≥82% – highest natural oxidative stability of any vegetable oil without hydrogenation
• OSI (Oil Stability Index) ≥40 hours at 110°C – up to 3× longer frying life than standard sunflower
• Zero trans fatty acids – replaces partially hydrogenated oils in zero-trans food formulations
• Smoke point ~232°C; iodine value 80–85 confirms authentic HOSO specification
• Non-GMO; ideal for snack food manufacturers and QSR chains requiring extended oil change intervals
• Supplied in 200 L drums, 1,000 L IBC, flexi-tanks, or retail bottles (private label)
• PPECB-inspected; OSI analysis and fatty acid GC profile on COA per lot; HACCP certified

Best for: Commercial fryers, snack food manufacturers, QSR chains, food processors, baby food."