Edible Oil
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Avocado Oil
Read moreQuick ViewAvocado oil is an edible oil pressed from the fruit of the Persea americana (avocado). As a food oil, it is used as an ingredient in other dishes, and as a cooking oil.It is also used for lubrication and in cosmetics, where it is valued for its supposed regenerative and moisturizing properties.
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Corn Oil
Read moreQuick ViewCorn oil (maize oil) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines.Corn oil is generally less expensive than most other types of vegetable oils. One bushel of corn contains 1.55 pounds of corn oil (2.8% by weight).Corn agronomists have developed high-oil varieties; however, these varieties tend to show lower field yields, so they are not universally accepted by growers.
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Grapeseed Oil
Read moreQuick ViewGrape seed oil has a moderately high smoke point of approximately 216 °C (421 °F).Due to its clean, light taste, and high polyunsaturated fat content, it may be used as an ingredient in salad dressings and mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices.It is widely used in baked goods, pancakes, and waffles. It is sprayed on raisins to help them retain their flavor.
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Hazelnut Oil
Read moreQuick ViewHazelnut is the nut of the hazel and therefore, includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana. It also is known as cobnut or filbert nut according to species.[1] A cob is roughly spherical to oval, about 15–25 mm (0.59–0.98 in) long and 10–15 mm (0.39–0.59 in) in diameter, with an outer fibrous husk surrounding a smooth shell.A filbert is more elongated, being about twice as long as its diameter. The nut falls out of the husk when ripe, about 7 to 8 months after pollination.The kernel of the seed is edible and used raw or roasted, or ground into a paste. The seed has a thin, dark brown skin, which sometimes is removed before cooking.
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Peanut Oil
Read moreQuick ViewPeanut oil, also known as groundnut oil or arachis oil, is a mild-tasting vegetable oil derived from peanuts. The oil is available with a strong peanut flavor and aroma, analogous to sesame oil.It is often used in Chinese, South Asian and Southeast Asian cuisine, both for general cooking, and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so is commonly used for frying foods. Its major component fatty acids are oleic acid (46.8% as olein), linoleic acid (33.4% as linolein), and palmitic acid (10.0% as palmitin).The oil also contains some stearic acid, arachidic acid, behenic acid, lignoceric acid and other fatty acids.
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Pine Seed Oil
Read moreQuick ViewPine nut oil, also called pine seed oil or cedar nut oil, is a vegetable oil, extracted from the edible seeds of several species of pine.While the oil produced from the seeds of more common European and American pine varieties is mostly used for culinary purposes, Siberian pines (growing in Russia, Mongolia and Kazakhstan), as well as Korean pines (growing mostly in China and North Korea) yield the seeds with the highest content of pinolenic acid, as well as antioxidants associated with medicinal uses.
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Rapeseed Oil
Read moreQuick ViewBecause of its high level of mono-unsaturated fats, and its rich source of vitamin E, Rapeseed oil is becoming increasingly popular.It’s about 7% lower in saturated fats than any other oil, and benefits from more mono-unsaturated fats, which have shown to reduce blood cholesterol levels. Neutrally flavoured, this oil is especially suitable for cooking, frying and salad dressings.Rapeseed oil, also known as Canola, has a mild flavour and can be produced in either liquid or in solid form.
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Soy Oil
Read moreQuick ViewTo produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 60 and 88 °C (140–190 °F), rolled into flakes, and solvent-extracted with hexanes. The oil is then refined, blended for different applications, and sometimes hydrogenated.Soybean oils, both liquid and partially hydrogenated are sold as “vegetable oil,” or are ingredients in a wide variety of processed foods.Most of the remaining residue (soybean meal) is used as animal feed.
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Soybean Oil
Read moreQuick ViewSoyabean oil has always been a popular oil for cooking, as an inexpensive, healthy oil with a high smoke point.It contains higher levels of poly-unsaturated fats than other oils such as rapeseed, giving Oilio Soyabean oil the special character of healthy oil.Soyabean oil is a nutritious and delicious cooking oil, also providing a rich source for vitamin E, which can reduce the risk of heart disease.
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SUNFLOWER OIL
Read moreQuick ViewThis pale yellow colored oil, extracted from sunflower seeds, is high in polyunsaturated fats and low in saturates. As very stable oil, Sunflower oil has a long shelf life, without hydrogenation. With a relatively low smoke point, it can be used for shallow frying, cooking and salad dressings. Neutral in flavor and aroma, and its healthy proportions made Sunflower oil popular in kitchens decades ago, and now, Sunflower oil ranks the fourth most used oil worldwide.
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Walnut Oil
Read moreQuick ViewWalnut oil is oil extracted from walnuts Juglans regia (Persian walnuts). Each 100 g of oil provides about 63.3 g polyunsaturated fatty acids, 22.8 g monounsaturated fats, and 9.1 g saturated fats. It contains no cholesterol.Unlike most nuts that are high in monounsaturated fatty acids, walnut oil is composed largely of polyunsaturated fatty acids (72% of total fats), particularly alpha-linolenic acid (14%) and linoleic acid (58%), although it does contain oleic acid as 13% of total fats.
