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HOME COMMODITYCOOKING OIL PASTE

 

Cooking Oil

 

Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring that doesn't involve heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.

Cooking oil is typically a liquid, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil, are solid at room temperature.
Types of cooking oil include: olive oil, palm oil, soybean oil, canola oil (rapeseed oil), pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, palm oil, sesame oil,  and other vegetable oils, as well as animal-based oils like butter and lard. Oils can be flavoured with aromatic foodstuffs such as herbs, chillies or garlic.

 

Cooking Oils
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 (soy ink) and oil paints.

 

Sunflower Oil : is the non-volatile oil compressed from sunflower seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. Sunflower oil is also an ingredient in sunflower butter, but can be used to run diesel engines when mixed with diesel in the tank.

 

Canola Oil: Canola is actually a cousin to cabbage and Brussels sprouts. It's beneficial for heart health thanks to its fatty acid profile and omega-3 and low saturated fat contents and perfect for light cooking, sauces and desserts like homemade mayo or tender cakes.

 

Coconut Oil: Pressed from the fruit of the coconut palm tree, coconut oil is ideal for light fair and subtly flavoured dishes. This oil is particularly mouth-watering to use for making popcorn and hash browns.

 

Corn Oil: Most corn oil is extracted only from the germ of the corn kernel and is golden yellow in colour; unrefined oil will have a darker colour and richer corn taste. Use in salad dressings and dips with stronger flavours like peppers or garlic.

 

Olive Oil: A mainstay of the Mediterranean diet and one of the oldest known culinary oils, olive oil contains predominately heart-friendly monounsaturated fat. Extra virgin olive oil results from the first cold-pressing of olives while mild "pure" olive oil is a blend of refined olive oil and extra virgin olive oil. Drizzle over hummus or grilled vegetables.

 

Palm Oil : Derived from the reddish pulp of the fruit of the oil palms,  is one of the few highly saturated vegetable fats. Many processed foods contain palm oil as an ingredient. The highly saturated nature of palm oil renders it solid at room temperature in temperate regions, making it a cheap substitute for butter in uses where solid fat is desirable, such as the making of pastry dough and baked goods.

 

Peanut Oil: also known as arachis oil, is a mild tasting vegetable oil derived from peanuts. It's relatively high monounsaturated content makes it heart-health. The oil is available in refined, unrefined, cold pressed, and roasted varieties too and it is superior for frying, light sautéing and stir-fries.