Technical Abstract: NuSun sunflower oil has been developed for improved oxidative stability and product flavor, specifically for utilization by the frying food industry. To achieve this improvement the oil has an oleic acid level of 550 to 650 g kg-1, a linoleic acid level of 200 to 280 g kg-1, and lower than 90 g kg-1 saturated acid. Inheritance controlling the mid-level oleic acid appears to be by a single partially dominant major gene and one or more dominant minor modifier genes. The sunflower industry has endorsed the NuSun concept and conversion to NuSun was near 50% in 2001, with identity and separation at the elevator level. Improvements are also being made in reducing the saturated fatty acid concentration level and converting the prevalent alpha homologue of tocopherol to the gamma homologue to increase the antioxidant property of NuSun sunflower oil.