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Vegetable Fats & Oils
|Crude Coconut Oil (CCNO)||$0.00||
Crude coconut oil (CCNO) is oil extracted from dried coconut or copra. It is brownish yellow in color and not yet edible as it still contains impurities.
|Palm Kernel Oil (CCNO)||$0.00||
Palm kernel oil is an edible plant oil derived from the kernel of the oil palm Elaeis guineensis. It should not be confused with the other two edible oils derived from palm fruits: coconut oil, extracted from the kernel of the coconut, and palm oil, extracted from the pulp of the oil palm fruit.
To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 140F and 190F, rolled into flakes, and solvent-extracted with hexane. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated, are exported abroad, sold as "vegetable oil," or end up in a wide variety of processed foods.
|Sunflower Seed Oil||$0.00||
There are several types of sunflower oils produced, such as high linoleic, high oleic and mid oleic. Mid linoleic sunflower oil typically has at least 69% linoleic acid. High oleic sunflower oil has at least 82% oleic acid. Variation in unsaturated fatty acids profile is strongly influenced by both genetics and climate. In the last decade, high stearic sunflower lines have been developed in Spain to avoid the use of partially hydrogenated vegetable oils in food industry.
|Vegetable Fats & Oils||$0.00||
Vegetable fats and oils are lipid materials derived from plants. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure. Although many different parts of plants may yield oil, in commercial practice, oil is extracted primarily from seeds.