Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavourful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavour. Cooking oil is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dips.
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Healthy, natural sunflower oil is produced from oil type sunflower seeds. Sunflower oil is light in taste and appearance and supplies more Vitamin E than any other vegetable oil. It is a combination of monounsaturated and polyunsaturated fats with low saturated fat levels.
Soya oil is the oil extracted from soybeans. Crude soybean oil undergoes further refinement- degumming, refining, bleaching, and deodorizing and forms refined soy oil. Soybean oil is the leading vegetable oil traded in the international markets, next only to palm oil. It has a share of 24% in total vegetable oil consumption. Soy oil accounts for nearly 75% out of total vegetable oil in-take in the US. Soy oil is cholesterol-free and high in polyunsaturated fat. Soy oil is light in flavour and has almost no odor.
Vegetable oil is a mild, odorless, flavourless, light-coloured cooking oil that is good for cooking, frying and for making salad dressings. Any oil made from plants, whether it's derived from seeds, grains, nuts or fruits, is considered a vegetable oil.
Palm oil is an edible oil that comes from the fruit of the oil palm tree Crude palm oil, or "red palm oil," is high in beta-carotene. Palm oil contains saturated and unsaturated fats. Some types of palm oil contain vitamin E and beta-carotene. These types of palm oil might have antioxidant effects. Refined palm oil is made by bleaching, deodorizing, and neutralizing crude palm oil.