It is probably no surprise that some margarines contain edible oil. But what about pastry, icing or chocolate? In fact, edible oil products are found in a remarkable range of everyday food and beverage products.
We extract corn oil from maize, and process and merchandize the full range of oilseeds – including sunflower seeds, rapeseed and canola – but palm and soy are our principal sources of edible oils.
Processed soybeans, both liquid and partially hydrogenated, are a vital ingredient in a variety of cooking oils, salad dressings and processed foods. Palm oil is the most widely consumed vegetable oil on the planet, used in a multitude of edible products.
We extract corn oil from maize germs. Used mainly as a cooking oil for its high smoke point of 232°C, which makes it an ideal frying agent. It is also a vital ingredient in some margarines.
An edible vegetable oil that is extracted from the reddish pulp of the oil palms fruit, crude palm oil is mainly used as a cooking oil but is frequently blended with coconut oil to make highly saturated vegetable fat, which is also used for cooking purposes.
Sunflower oil is an edible oil pressed from sunflower seeds. It is commonly used in food production as a non-volatile frying oil, with a high smoke point of 227°C.
RBD coconut oil is a light yellow liquid that changes into a semi-solid at room temperature, usually used in coconut-based cooking oil for commercial food processing and in oleochemical industries.
Olive oil is a healthy liquid fat obtained from olives. The highest quality olive oil is extra virgin olive oil which must be totally unprocessed and kept below 75 degrees Fahrenheit at all times during the mechanical extraction process. It must also meet strict chemical criteria as defined by the International Olive Oil Council and adopted by the European Union and USDA, but must also have perfect flavor and aroma as determined by a certified tasting panel.