Sunflowerseed oil

Sunflowerseed oil  is derived from sunflower seeds (seeds of Helianthus annuus L.). The oil ratio in the seed is varying between 35 and 50% depending on variety. The major fatty acid is the linoleic acid. Beside that there is presence of waxes which can be removed during winterization process. There are high-oleic and mid-oleic sunflowerseed oil types too.
 

Specifications
Relative density, D20	: 0,918-0,923
Refractive index, ND 40°C	: 1,466-1,468
Saponification number	: 188-194
Iodine number	: 118-141
Major fatty acids (%)
Palmitic acid	: 5,0-7,6
Stearic acid	: 2,7-6,5
Oleic acid	: 14,0-39,4
Linoleic acid	: 48,3-74,0

Sesameseed oil

Sesameseed oil is derived from sesame seeds (seeds of Sesamum indicum L.). The yield of fat ma be as high as 54% and ratio of saturated fat is about 10-15 percent. The major fatty acids of sesameseed oil are oleic and linoleic acids which present in similar ratios. Sesameseed oil is rich of sesamin, sesamole and sesaminole which are strong natural antioxidants.

Soybean oil

Soybean oil is derived from soya beans (seeds of Glycine max. (L.) Merr.). The oil ratio is varies between 18 and 22%. Crude soybean oil is rich of  lecithine and total ratio of fosfathides reaches up to 4%.  Soybean oil is a good source of essential fatty acids and includes from 4,5 to 11  percent linolenic acid. However this ratio is lowevered in genetically modified soya beans. Another way to increase stability of fat is saturation of polyunsaturated acids by hydrogenation process.

Canola oil

Canola (low erucic acid rapeseed oil) is produced from low erucic acid oil-bearing seeds of varieties derived from the Brassica napus L., Brassica campestris L., Brassica juncea L.) species. Thes cultivated seeds give oil yield varying between 30 and 49%.  Canola oil is a good source of essential fatty acids and may contain linolenic acid up to 14% that however significantly decreases the oxidative satbility of oil. To obtain higher oxidative stability canola oil is used in hydrogenation (fat hardening) process.

Corn (Maize) oil

Corn oil is derived from maize germs (Zea mays L.).  This oil contains high both  oleic and linoleic fatty acids and saturated acids content may reach 20 percent. Despite at its unsaturated profile corn oil is oxidative stable due to its  high tocoferol and phosphatid contents. In the other hand it must be winterized during refining because of the presence of waxes.

Olive oil 

Olive oil is derived from the fleshy  mesocarp of the oilve fruit (Olea Europea L). Its has very high oxidative stability  due to its high oleic acid, tocopherol and sterol contents and usually used in salad and frying.

Cottonseed oil

Cottonseed oil is derived from the seeds of various cultivated species of Gossypium spp. which contain 18% of oil on average. Cottonseed oil contains high saturated fatty acids level up to 30%, has a dark yellow or red-brownish colour and usually used in fat hardening processes or filling suppose fats.

Palm oil

Palm oil is derived from the fleshy mesocarp of the fruit of the oil palm (Elaeis guineensis).It is semi-saturated vegetable oil which has unique melting properties and enhance quality of products in terms of texture and plasticity because of high palmitic acid content (up to 47%) and unsaturated fatty acids that take place in 2-sn position of triglycerides so it is widespread used in pastry or cookies without any hardening process. Palm oil unique among the vegetable oil because it contains unsaturated tocotrienols. Unsaturated tocotrienols have a greater antioxidant activity than the corresponding saturated compounds. The saturation rate and tocol contents makes the palm oil is highly heat – resistant oil.

Palm kernel oil

Palm kernel oil is derived from the kernel of the fruit of the oil palm (Elaeis guineensis). This oil has a short-chain fatty acid profile and the major is lauric acid (up to 55 percent) and due to them has different melting properties and consistency.

Palm olein 

Palm olein is a liquid fraction derived from the fractionation of palm oil. There are different palm olein fraction with different melting properties obtained depend on process conditions. This oil has perfect frying perfomance thanks to its rich tocotrienol content and heat-resistant fatty acid composition with high oleic and palmitic acids ratios, max. 46% and 43% respectively.

Palm stearin

Palm stearin is the high-melting fraction derived from the fractionation of palm oil. Depending on process conditions the melting point of the fat varies from 44 to 56°C. It is very highly saturated fat and usually used in shortening compositions to give a products different hardness and texture.