Oil & Fats

Vegetable Shortening:

A cooking fat, which is basically flavorless, that is produced from vegetable oils through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid. During this process, the oil is converted into a saturated fat with trans fatty acids, and effectively removing the healthier polyunsaturated fats.
Shortening is used as an ingredient in many baked goods to “shorten” the amount of flour required, which makes breads, pastries and other baked goods tender and flaky. When used in making cookies, if shortening is used instead of butter, the cookie will have a fluffier texture, but will not be a flavorful.

We offer Vegetable Shortening from Asian Countries –

Corn Oil:

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 margarine’s. Corn oil is generally less expensive than most other types of vegetable oils.
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.

Types
olive oil
palm oil
soybean oil
canola oil (rapeseed oil)
peanut oil

We offer Corn oil from Asian Countries –

Sunflower Oil;

Sunflower oil is the non-volatile oil compressed 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.
Sunflower oil is a monounsaturated (MUFA)/polyunsaturated (PUFA) mixture of mostly polemic acid (omega-9)-linoleum acid (omega-6) group of oils. The oil content of the seed ranges from 22% to 36% (average, 28%): the kernel contains 45–55% 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.
Genome analysis and development of hybrid sunflowers to increase oil production are occurring to meet increased demand for sunflower oil.

Types

Oleic
Linoleic
Stearic
Palmitic

We offer Sunflower oil fro Asia countries –

Coconut Oil:

Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). It has various applications because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C (75 °F) without spoiling.
Coconut oil is 99% fat, composed mainly of saturated fats (82% of total; table). In a 100 gram reference amount, coconut oil supplies 890 Calories. Half of the saturated fat content of coconut oil is lauric acid, while other significant saturated fats are myristoleic acid and palmitoleic acid.[52] Monounsaturated fatscomprise 6% of total fats, and polyunsaturated fats comprise 2% (table). Coconut oil contains phytosterols, but there are no micronutrients having significant content (table).

Types

Organic
Non-Organic
Refined
Unrefined
Virgin
Extra Virgin
Centrifuge Extracted Coconut Oil
Cold Pressed
Expeller-pressed
Hydrogenated
partially hydrogenated

We offer Coconut oil from Asian Countries –