Cooking Oils

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    Canola oil

    Canola oil, or canola for short, is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil.

    Corn Oil

    Corn oil is oil extracted from the germ of corn. 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. Corn oil is generally less expensive than most other types of vegetable oils.

    Olive oil

    Olive oil is a liquid obtained from olives, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing.

    Palm oil

    Palm oil is an edible vegetable oil derived from the mesocarp of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa.

    Soybean Oil

    Soybean oil is a vegetable oil extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils. As a drying oil, processed soybean oil is also used as a base for printing inks and oil paints.

    Sunflower oil

    Sunflower oil is the non-volatile oil pressed from the seeds of sunflower. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. The world’s total production of sunflower oil in 2014 was nearly 16 million tonnes, with Ukraine and Russia as the largest producers

    used cooking oil

    State-run oil marketing companies launched a programme to procure biodiesel made from used cooking oil.

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