Wholesale high-oleic oils
High-oleic vegetable oils
This makes them highly resistant to rancidity and ideal for extended use in high-heat applications. With a balanced nutritional profile and longer shelf life, high oleic oils are versatile for health-focused food products, advanced cosmetics, and demanding industrial formulations.
High-oleic oils products list
See product list
| NAME | Nº CAS | INCI |
|---|---|---|
| REFINED HIGH OLEIC SAFFLOWER OIL | 8001-23-8 | Carthamus seed oil |
| REFINED HIGH OLEIC SUNFLOWER OIL | 164250-88-8 | Helianthus annus hybrid oil |
High-oleic oils common use
Food-Grade Oils
Excellent for frying, roasting, and other high-temperature cooking methods.
Cosmetic Oils
Preferred for formulations that benefit from their stability and skin-conditioning properties.
Industrial Oils
Used in lubricants and applications requiring oils with enhanced heat resistance and longevity.
Our oils are suitable for a wide range of applications, from skincare and haircare to makeup and beyond.
Each batch undergoes rigorous testing to ensure it meets our high standards.
We are committed to sustainable sourcing practices, supporting both the environment and local communities.
Our turnaround time varies from 24 hours, if the products are already in stock, to a maximum of 72 hours for customized products in terms of volume, format, and formulation.
We offer a wide range of packaging formats, from 23 kg buckets to large containers.
Choose your packaging: bulk, drums, pails, IBC, buckets, large containers…
Why oleic acid content matters: the chemistry
Oxidative degradation of fats and oils proceeds primarily through attack on double bonds in polyunsaturated fatty acids (PUFAs), particularly linoleic (C18:2) and linolenic (C18:3). Each additional double bond increases the rate of oxidation exponentially. Oleic acid has a single double bond; linoleic has two; linolenic has three. Standard sunflower oil contains approximately 14–40% oleic acid and 44–70% linoleic acid. High-oleic sunflower oil reverses this: 75–90% oleic, <10% linoleic. The result is an oil that oxidises at a fraction of the rate of standard sunflower — with no change in caloric content, no hydrogenation, and no trans fats.
High-oleic oils in food manufacturing
Extended shelf life: high-oleic oils are the preferred choice for snack foods, crackers, cookies and nutrition bars where rancidity development limits shelf life. In spray-dried applications (powders, encapsulated oils), high-oleic base oils significantly extend product stability. Frying stability: the high smoke point (~230°C) and low PUFA content of high-oleic sunflower and canola make them the standard specification for continuous frying operations in food service and food manufacturing. Compared to standard sunflower, the total polar compound (TPC) development in the fryer is substantially lower, extending oil life and reducing change frequency.
High-oleic oils in cosmetics
In cosmetic formulation, high-oleic sunflower is used as a lightweight, low-odour carrier oil with excellent skin compatibility. It delivers the emolliency and spreadability of standard sunflower with significantly greater oxidative stability — translating directly to longer product shelf life and reduced need for synthetic antioxidants in the finished formula.
What is the difference between high-oleic sunflower oil and standard sunflower oil?
Standard sunflower oil is high in linoleic acid (a polyunsaturated fatty acid) and oxidises relatively quickly. High-oleic sunflower oil is produced from selected sunflower varieties bred to contain ≥75% oleic acid (monounsaturated) and <10% linoleic acid. This composition gives it 10–15 times the oxidative stability of standard sunflower, a higher smoke point, and a longer shelf life — with no chemical modification, no trans fats, and no hydrogenation.
Is high-oleic the same as "light" or "extra light" olive oil?
No. “High-oleic” refers specifically to the elevated oleic acid content of non-olive oils achieved through plant breeding. Extra light olive oil is a refined olive oil with a neutral flavour. While both are high in oleic acid, they are different products from different species and supply chains.
Can high-oleic oils be supplied as organic certified?
Yes. Organic high-oleic sunflower and organic high-oleic canola are available. The organic certification applies to the crop breeding and growing conditions; “high-oleic” refers to the variety. Both attributes can coexist in the same product.
What is OSI and why does it matter for purchasing decisions?
OSI stands for Oxidative Stability Index, measured in hours at 110°C using a Rancimat instrument. It predicts how resistant an oil is to oxidative rancidity under accelerated conditions. A high-oleic sunflower oil may test at 40–60 hours OSI versus 3–5 hours for standard sunflower — a direct predictor of shelf life in finished products. We can provide OSI data on CoA for all high-oleic oils.
Is high-oleic sunflower oil suitable for continuous deep frying?
Yes, and it is specifically the standard specification for continuous frying operations. The low PUFA content slows the formation of total polar compounds (TPC) and free fatty acid accumulation in the fryer, extending oil life significantly compared to standard sunflower or blended vegetable oils.
Do high-oleic oils have a different flavour profile from standard varieties?
High-oleic sunflower and canola are refined to a neutral flavour profile — there is no noticeable difference in flavour from standard refined varieties in most applications. Unrefined/cold-pressed high-oleic oils will retain a mild characteristic note.