OILS AND FATS

SOYBEAN OIL

Vegetable oil extracted from the seeds of the soybean (Glycine max). It is one of the most widely consumed cooking oils. As a drying oil, processed soybean oil is also used as a base for printing inks (soy ink) and oil paints. Read more…

SUNFLOWER OIL

Non-volatile oil pressed from the seeds of sunflower (Helianthus annuus). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. Read more…

RAPEOIL

Modern rapeseed varieties with low concentrations in erucic acid and glucosinolates are mainly used for edible oil, biofuel, industrial oil and lubricants. Rapeseeds are also a valuable energy feed for livestock due to their high protein and lipid content. Read more…

CORN OIL

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. Read more…

PALM OIL

Edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis. Palm oil is naturally reddish in color because of a high beta-carotene content. Read more…

FISH OIL

Fish oil is extracted from fishery materials prior to making fish meal. Excellent source of energy, Vitamin A , D and omega-3 fatty acids. Read more…