Datis Sunflower, Sesame & Canola Frying Oil

This tripartite synergy leverages the high oleic stability of canola, the textural lightness of sunflower, and the potent natural sesamol antioxidants of sesame oil. Together, they inhibit thermal decomposition, suppress off-flavors, and mitigate rapid peroxide value surges in high-throughput fryers.

The verified smoke point falls consistently within the 220–225°C range. The Oxidative Stability Index (OSI via Rancimat at 110°C) exceeds 15 hours, primarily driven by sesame lignans and thorough deacidification, satisfying demanding commercial fast-food standards.

No. Through thorough physical refining and vacuum moisture stripping (moisture content below 0.05%), the oil maintains exceptional interfacial tension against moisture release from frozen or battered foods, successfully preventing hazardous surface foam surges.

Alongside retail PET bottles, the product is packaged for HoReCa in 16-liter food-grade lacquered tins or 20-liter HDPE containers. The standard minimum procurement volume for bulk tin configurations begins at 30 units palletized securely.

Yes. The initial peroxide value at discharge is maintained under 1.0 meq/kg, and trans fatty acid content is kept below 0.5% through non-chemical physical processing, fully qualifying for clean zero-trans label designations under food safety standards.

Due to extremely low initial free fatty acids and sesame's stabilizing lignan profile, polar compound synthesis and carbonyl accumulation are notably delayed. With regular particulate filtering, the oil retains its clear golden hue across prolonged culinary cycles.

No. The sesame component is refined and dosed in precise proportions with sunflower and canola. It acts as an oxidative and thermal stabilizer without leaving a pungent roasted sesame aroma, preserving the authentic sensory profile of the fried food.