Our Products #12212757

Peanut oil has a pleasing and sometimes light, nutty flavor. In addition to its great taste, peanut oil is perfect for deep-frying because it has a unique property. It does not absorb the flavor of other foods cooked in the oil. Therefore, you can cook several different items together and each will maintain their own great taste. Peanut oil is also one of the worlds traditional deep-frying oils because it can reach a high temperature that keeps the outside of food crispy and the inside very moist. Peanut oil works well with all types ofrecipes and has been the oil of choice for frying by numerous restaurants for many years because it tastes great.

Sunflower oil is a monounsaturated (MUFA)/polyunsaturated (PUFA) mixture of mostly oleic acid (omega-9)-linoleic acid (omega-6) group of oils. The oil content of the seed ranges from 22 to 36% (average, 28%): the kernel contains 4555% oil. The expressed oil is of light amber color with a mild and pleasant flavor; refined oil is pale yellow. Refining losses are low and the oil has good keeping qualities with light tendency for flavor reversion. The oil contains appreciable quantities of vitamin E, sterols, squalene, and other aliphatic hydrocarbons.

Canola oil is made at a processing facility by slightly heating and then crushing the seed. Almost all commercial canola oil is then extracted using hexane which is recovered at the end of processing. Finally, the canola oil is refined using water precipitation and organic acid to remove gums and free fatty acids, filtering to remove color, and deodorizing using steam distillation. Cold-pressed and expeller-pressed canola oil are also produced on a more limited basis. About 44% of a seed is oil, with the remainder as a canola meal used for animal feed. Canola oil is a key ingredient in many foods. Its reputation as a healthy oil has created high demand in markets around the world, and overall it is the third-most widely consumed vegetable oil.

Standards: Conform to European Standard TS 888, British Standard BS 684, European Norm CEN/TC 307, International Standard Organization ISO/TC 34/SC11, International Food Standards of United Nations, FAO Codex Alimentarius CODEX STAN 210-1999 Standard for Named Vegetable Oils or Standard of production country.

Quality: Fit for human consumption, free from foreign matter, any other oil or animal fats.

Color (51/4 Lovibond): Yellow 30, Red 3 maximum, light yellow, clear and transparent.

Odor: Neutral odor, without an artificial odor additive.

Corn 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 also a feedstock used for biodiesel. Other industrial uses for corn oil include soap, salve, paint, rustproofing for metal surfaces, inks, textiles, nitroglycerin, and insecticides. It is sometimes used as a carrier for drug molecules in pharmaceutical preparations

Soybean oil is the natural inexpensive oil extracted from whole soybeans, and is sold as either pure soybean oil or as a main ingredient in vegetable oil. Processed into margarine and shortenings, soybean oil's 85 percent unsaturated fat profile is among the highest of the vegetable oils. Soybean oil contains 61% polyunsaturated fat and 24% monounsaturated fat.

Biodiesel is a combustible fuel that is biodegradable and made from vegetable oil or animal fat. It is desirable as an alternative to petroleum fuel because it uses renewable resources that are less damaging to the environment to produce and emit less harmful greenhouse gasses when burned as fuel. Biodiesel fuel can be used in any vehicle with a compression ignition engine that can take regular diesel fuel. With the proper equipment and safety procedures.

RBD Palm Olein is the liquid fraction obtained by the fractionation of palm oil after crystallization at controlled temperatures. It is especially suitable for frying and cooking. Main applications of RBD Palm Olein include salad and cooking oils in households, industrial frying fat of instant noodles, potato chips, doughnuts and condensed milk.

Our Factory produces several brands of cooking oil such as Olina and Waha. We also contract produce and package for customers using their own brands.

RBD Palm Olein is cholesterol-free and contains vitamin D and E. It has high stability to oxidation and is nutritionally healthy with a balanced composition. Emulsifying agents may be added along with permitted colors, flavors and other ingredients as desired to suit final product application

Jatropha oil is a light yellow, nearly colorless, semi-dry oil.

It is nevertheless virtually odorless.

Since the toxins contained in the physic nuts end up in the oil through the pressing process, this oil is not intended for consumption.Jatropha curcasoil has a bitter, burning taste and causes severe diarrhea and vomiting.

The fat composition of this oil consists approximately 15-17% of palmitic acid, around 6-8% of stearic acid, about 30-44% of oleic acid, around 0.3% of linoleic acid, and also about 0.3% of arachidic acid. The remaining 30-52% is made of linoleic acid. Thus, the portion of unsaturated fatty acids in the oil is considerably larger than that of the saturated.