ISO 9001:2008
The first HO oil
Number 1

Usage benefits

- stability and safety in cooking -

Resistant to high temperatures

Spornic Profesional is the ideal choice for very delicate and very hot foods. The rich content of Omega 9 gives the oil a unique stability to oxidation and high temperatures. Its high smoking point (232°C) guarantees a safe cooking, whether you fry, bake or boil.

Long story short, the smoking point is the specific temperature at which the oil starts, well, smoking. It is also the unwanted time when the healthy fats start to decompose and turn into toxic substances and harmful free radicals. And since any vegetal oil turns into a toxic substance at a specific temperature, it is essential for the professional cook to choose wisely the best cooking oil for its heavy uses.

While the smoking point is as high as palm oil’s, the HO oil contributes to the cooking story with a rich amount of healthy fats. It fits perfectly in the frying cookware and in the oven.

Despite its recent appearance on the Romanian market, the HO oil is already heavily used in Western Europe by large industrial consumers and also in the hospitality industry. For example, the largest potato chips producers have already replaced palm oil with HO oil for frying purposes.


- longer shelf life -

Highly resistant to oxidation

 The large amount of mono-unsaturated fatty acids (over 75%) protects the oil against self-oxidation, which gives Spornic Profesional the unique benefit of a 50% longer validity term than regular sunflower oils.

Comparing to the linoleic acid of the usual sunflower oil, the oleic acid in Spornic Profesional is 4 times more resistant to the free radicals attach. The free radicals are atoms or groups of atoms with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules. They are responsible for the oil’s self-oxidation and attack mainly the poly-unsaturated fats, much more vulnerable than the mono-unsaturated fats. This is why Spornic Profesional has such a high resistance to this threat.

Furthermore, due to its slower oxidation process, the HO oil has a better resistance to turning rancid, which is why it is ideal for the industrial conserved products and the industrial frying processes.