Greater than 90 % of commercial oils and fats used for human consumption are plant-derived vegetable oils. The predominant vegetable oils in commerce can be divided into three types based on carbon chain length- lauric, palmitic and oleic oils. Oleic oils predominantly contain 18-carbon fatty acids, stearic, oleic, linoleic and linolenic acids. The soybean, cottonseed, canola, corn, peanut and sunflower oils belong in this category. Sunflower production has increased during the last 25 years mainly because of the high content of linoleic acid that is considered nutritionally positive (essential fatty acid). Commercially available sunflower varieties contain from 39 to 49% oil in the seed. Sunflower oil is generally considered a premium oil because of its light color, high level of unsaturated fatty acids and lack of linolenic acid, bland flavor and high smoke points. The primary use is as a salad and cooking oil or in margarine. In the USA, sunflower oils account for 8% or less of these markets, but in many sunflower-producing countries, sunflower is the preferred and the most commonly used oil. The fatty acid composition of sunflower oil is determined by plant variety and genetics. In a given variety the fatty acid composition changes a little, due to geography and environmental factors. The traditional sunflower oil has a fatty acid composition given in average weight percent as follows: 7 % of C16:0, 5% of C18:0, 19% of oleic, 68% of linoleic, and 1% of C18:3. Relatively recent developments in biotechnology and plant breeding make it possible to develop new genetic varieties, which yield oils with different fatty acid composition than traditional oils. Species of sunflower that possess oil rich in oleic acid exist since 1985. These types contain > 80% oleic acid. High oleic sunflower has higher oxidated stability than conventional oil. It has expanded the application of sunflower oils for frying purposes, tends to enhance shelf life of snacks, and could be used as an ingredient of infant formulas requiring stability. More recently, in 2006, new types of sunflower with such an amount of saturated fatty acids that hardening is no longer necessary or that may be fractionated to obtain a stearin fraction were developed by plant breeding. These oils contain more stearic acid in a high-oleic background, 21% stearic and 62% oleic contents, or less stearic acid, 13% stearic acid content in high-oleic background. This variety will found many applications in food products, such as spreads, sauces, ice-cream, soups, bakery products, and confectionery products.