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• Soyabean Oil
Soyabean oil is obtained from the beans of Glycine Max. It is the
largest vegetable oil in world production.
It has a naturally light colour, clear and little flavour which will
complement the wonderful tastes of food. Hence it is a highly favoured
oil for cooking and salad dressing.
• Sunflower Oil
Sunflower oil is obtained from the sunflower (Helianthus Annuus) seed.
It is extracted from the cotyledons of the sunflower embryo which
is found within the fruit called an Achene.
Sunflower oil is high in polyunsaturated fatty acid and contains vitamin
E which must be supplied in the daily diet. It is an excellent home
cooking oil and salad oil with a naturally light colour, clean taste
and high smoke point. In addition, sunflower oil is also used commercially
in canned tuna factories worldwide, to preserve and prolong its shelf
life.
• Canola Oil
Canola oil is obtained from the seed of the canola flower Brassica
Napus or Brassica Campestris. It is extracted from the seed by rolling
or flaking to fracture the seed coat and rupture the oil cells.
Canola oil has a very low saturated fat content. It is high in monounsaturated
and polyunsaturated fatty acids which have both been found to lower
blood cholesterol levels. It is a light and clear oil which is excellent
for cooking, baking and salad dressing.
• Corn Oil
Corn oil is extracted from the seed of maize (ZEA Mays ssp. Mays),
a gigantic domesticated grass. The seed of the maize is divided into
the germ (where the oil comes from) and the endosperm. Currently,
it is the third most grown crop in the world.
Corn oil has a low level of saturated fat and contains high polyunsaturated
fatty acid which is essential for our daily diet. It has a pleasant
taste, resists developing off-flavours, offers high stability and
therefore is a suitable oil for cooking, frying and salad dressing.
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Palm
Oils & 
Soft
Oils
