High-Oleic Sunflower Oil for HORECA: Why Restaurants Are Switching

What Makes High-Oleic Sunflower Oil Different?

High-oleic sunflower oil (HOSO) is produced from specially bred sunflower varieties that contain 80% or more oleic acid — compared to just 20-30% in standard sunflower oil. This fatty acid profile is remarkably similar to olive oil, giving HOSO many of the same health and performance benefits at a fraction of the cost.

The "high-oleic" designation isn't a marketing term — it reflects a genuine chemical difference that directly impacts frying performance, oil longevity, and the health profile of fried foods.

The 5 Key Advantages for HORECA

1. Extended Frying Life (2-3x Longer)

Standard sunflower oil typically needs replacing after 8-12 hours of continuous frying. High-oleic sunflower oil maintains quality for 20-30 hours under the same conditions. This is the single biggest advantage for commercial kitchens.

The reason is simple: oleic acid (a monounsaturated fat) is far more stable under heat than linoleic acid (a polyunsaturated fat found in standard sunflower oil). Less oxidation means slower degradation, less foaming, and consistent frying quality over longer periods.

2. Higher Smoke Point (230°C+)

| Oil Type | Smoke Point | |----------|-------------| | Standard sunflower oil | 220–225°C | | High-oleic sunflower oil | 230–240°C | | Palm oil | 230°C | | Olive oil (extra virgin) | 190–210°C |

The higher smoke point means less smoke in the kitchen, fewer fire safety concerns, and better results when deep-frying at high temperatures.

3. Healthier Fat Profile

| Fatty Acid | Standard Sunflower | High-Oleic Sunflower | Olive Oil | |-----------|-------------------|---------------------|-----------| | Oleic (MUFA) | 20-30% | 80-90% | 70-80% | | Linoleic (PUFA) | 55-65% | 5-10% | 5-15% | | Saturated | 10-12% | 8-10% | 12-15% | | Trans fats | Forms during frying | Minimal formation | Minimal |

High-oleic oil produces significantly fewer trans fats during frying — an increasingly important factor as EU regulations tighten limits on trans fat content in food (max 2g per 100g fat since 2021).

4. Neutral Taste

Unlike olive oil or coconut oil, HOSO has a completely neutral taste and odor. It won't transfer unwanted flavors to fried foods — critical for restaurants serving diverse menus where the same fryer is used for different dishes.

5. Clean Label Friendly

On ingredient labels, HOSO appears as "sunflower oil" or "high-oleic sunflower oil" — familiar and clean-sounding to health-conscious consumers. No "palm oil" controversy, no allergen concerns.

Cost Analysis: HOSO vs Standard Sunflower Oil

The per-ton price of HOSO is higher, but the total cost of ownership tells a different story.

Price Comparison (Q1 2026)

| Metric | Standard RSO | High-Oleic RSO | |--------|-------------|----------------| | Price per ton | $1,100–1,200 | $1,300–1,450 | | Frying life (hours) | 8–12 | 20–30 | | Oil changes per week (busy restaurant) | 5–6 | 2–3 | | Weekly oil consumption | ~150 liters | ~60–80 liters |

Annual Cost Comparison (Medium Restaurant)

| Cost Factor | Standard RSO | High-Oleic RSO | |-------------|-------------|----------------| | Annual oil purchase | EUR 8,000–10,000 | EUR 5,500–7,000 | | Labor for oil changes | EUR 2,000–2,500 | EUR 800–1,200 | | Waste oil disposal | EUR 500–800 | EUR 200–350 | | TOTAL annual cost | EUR 10,500–13,300 | EUR 6,500–8,550 | | Annual savings | — | EUR 2,000–4,750 (25-35%) |

Despite costing $150-250 more per ton, HOSO saves EUR 2,000-4,750 annually for a typical restaurant because you use 60% less oil over the same period.

Available Packaging for HORECA

| Format | Volume | Best For | |--------|--------|----------| | PET bottles | 1L, 3L, 5L | Small restaurants, cafes | | BIB (bag-in-box) | 10L, 20L | Medium kitchens | | IBC (intermediate bulk) | 1,000L | Large restaurant chains | | Flexi-tank | 20,000L | HORECA distributors |

How to Switch to High-Oleic

1. Start with a trial order — Test HOSO in your kitchen for 2-4 weeks
2. Track oil changes — Document how long each batch lasts vs. your current oil
3. Calculate true costs — Factor in oil purchase, labor, disposal, and food quality
4. Scale up — Once ROI is confirmed, switch your regular supply

Request HOSO Pricing

UB Market supplies high-oleic sunflower oil from verified European producers. Available in all HORECA packaging formats with flexible delivery terms.

Request a Quote →

Read more: Best Frying Oil for Restaurants | Sunflower Oil Packaging Guide