Oils
Vegetable oils play an essential role in the food industry due to their versatility and nutritional benefits. Each variety has a unique profile of healthy fats, including monounsaturated and polyunsaturated fatty acids, essential for a balanced diet. Beyond their culinary application, these oils are key components in the production of industrial and cosmetic products, contributing functional and quality properties to various formulations.
Canola oil
Canola oil stands out for its high content of monounsaturated fats and a balanced ratio of omega-6, omega-3 (2:1) and is rich in vitamins E and K. Its high smoke point of approximately 450°F (232°C) makes it an ideal choice for frying and grilling.
Sunflower Oil
Corn Oil
Palm oil
Palm oil is widely used in the food and cosmetic industries because of its versatility. It has a balance of saturated and monounsaturated fats and is rich in vitamin E. It has antioxidant properties. Its high smoke point of approximately 450°F (232°C) makes it an ideal choice for frying and baking.
Olive Oil
Soybean Oil
Soybean oil is a widely used vegetable oil, recognized for its high content of polyunsaturated fatty acids, such as omega-6 (linoleic acid), omega-3, vitamin K. With a high smoke point (approx. 450°F/232°C), it is ideal for cooking at high temperatures, such as frying and sautéing. Its moisturizing and antioxidant properties also make it suitable for the production of industrial and cosmetic products.
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