Sunflower oil

Sunflower oil is the non-volatile oil pressed from the seeds of sunflower (Helianthus annuus).  Sunflower oil contains only 10% saturated fat and a high proportion of polyunsaturated alpha-linoleic acid (Omega-6).  Commercially sunflower oil has become more widely used in recent years, especially in the production of potato crisps (chips) and in cosmetic formulations as an emollient.

Olive oil

Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics. There are five different types of Olive Oil:
1. Extra Virgin Olive Oil
2. Virgin Olive Oil
3. Refined Olive Oil
4. Olive Pomace Oil
5. Lampante Oil

Palm Oil

Palm oil is extracted from the flesh of the fruit of E. Guineesis using pressure. In its unrefined form, the palm oil is bright orange in color due to high amounts of carotene pigments. The oil is semi-solid at room temperature and is highly resistant to oxidation and prolonged exposure to heat. Palm oil is widely used in margarine and vegetable shortenings.

Palm Olein

When the semi-solid palm oil is refined, it separates into palm olein and palm stearine. The palm olein has different characteristics than the palm oil, most notably that it remains completely liquid at room temperature. It is highly heat resistant, similar to palm oil, and it also resists the formation of breakdown products during frying and increases the shelf life of many products. Semi-solid palm oil is used more frequently as a fat in bakery products, whereas liquid palm olein is considered the “gold standard” and is the most widely used oil for frying in the world.

Specifications

Sunflower Oil: