EDIBLE OILS

Coconut Oil
Coconut Oil is extracted from coconuts or the dried kernels or meat of a coconut, which is also known as Copra. During the expelling process, virgin coconut oil is expelled. As crude coconut oil cannot be consumed directly, the oil needs to be refined by applying the processes of heating and filtering. The difference between virgin coconut oil and refined coconut oil is that the latter does not have the taste or aroma of a coconut. Coconut oil is mainly used for cooking purposes. Apart from this, they are also used in cosmetics as well as baking, as they contain high unsaturated fats.

Cottonseed Oil
Cottonseed Oil is a vegetable oil that is extracted from the seeds of cotton plant, mainly Gossypium Hirsutum and Gossypium Herbaceum. The oilseeds are firstly cleaned, dehulled, and further expelled so as to expel the oil content from the seeds. The oil extracted from such seeds is considered to contain very low cholesterol as compared to other oils as it does not require hydrogenation. This oil is used mainly for cooking, and also for preparing healthier foods. Cottonseed oil is estimated to withstand higher temperatures than other oils and are also known for its longer shelf life. Apart from these features, Cottonseed oil is also available at very cost-effective prices in the market.

Olive Oil
Olive oil is the oil that is extracted from the Olive plant, and is produced mainly in the Mediterranean countries. This oil is mainly used for cooking, soaps, cosmetics, and pharmaceutical purposes all over the world. Olive seeds contain a large amount of oil in them and can be pressed several times so that the oil can be expelled. The oil is extracted by grinding the seeds through traditional or chemical methods. The expelled oils are classified into four different types, namely – Extra-Virgin Oil, Virgin Olive Oil, Olive Oil, and Pomace Oil. The purest among these is the Extra-Virgin Oil, which is extracted during the initial pressing of the seeds and has very low acidity, thus they do not have to be refined.

Sunflower Oil
Sunflower Oil is the kind of oil that is extracted by the process of expelling sunflower seeds. Sunflower oil is of different types such as high linelic, high oleic, and mid oleic. High oleic sunflower oil us mostly used by people as it has a longer shelf life, is high on vitamin E, and contains very low saturated fats. This oil is also available in refined and unrefined categories; refined oil being more stable and the unrefined oil having a strong flavour. Well known as a healthy form of vegetable oil, Sunflower oil is used for cooking, baking, and salad dressing. Apart from this, sunflower oil is used in cosmetics and also to condition and moisturize skin. Pure sunflower oil is generally clear to pale gold in colour.

Soybean Oil
The oil that is extracted through the process of expelling soybeans in known as Soybean Oil. In order to come up with the most optimum quality of Soybean oil, it is very important that the soybeans are properly selected, cleaned, dehulled, cracked, and expelled. The expelled oil is then refined for further usage. Like other cooking oils, this oil can also be used for various cooking purposes such as frying, seasoning, salad dressing, and also baking. The best part about Soybean oil is that it does not interfere with the taste of the flavours of the foods that are being fried.

Rapeseed Oil
Rapeseed is the seed of the rapeseed plant, which is generally a part of the mustard family. This seed is also known as rapa, rapaseed, or Brassica Napus and is mainly cultivated in Canada, China, and India. These seeds contain a high level of oil in them. The oil that is derived from the expelling of rapeseeds is known as Rapeseed oil. This oil is also known as Canola oil and contains low amount of erucic acid. Besides its use as a vegetable oil for human consumption, Rapeseed oil is also used to produce fuels, lubricant, biodiesel, etc. It is agreed that Rapeseed oil / Canola oil is one of the healthiest oils that can be used for cooking, as they are estimated to contain omega-6 and omega-3 fatty acids.