Rapeseed Oil
Rapeseed is the world’s third-largest source of vegetable oil. It can be consumed unheated, served as a dressing or a dip, but is most commonly used in frying, baking and roasting food.
Rapeseed is the world’s third-largest source of vegetable oil. It can be consumed unheated, served as a dressing or a dip, but is most commonly used in frying, baking and roasting food.
RBD coconut oil is a light yellow liquid that changes into a semi-solid at room temperature, usually used in coconut-based cooking oil for commercial food processing and in oleochemical industries.
We process canola oil from a variety of rapeseed that is low in erucic acid, which is a monounsaturated omega-9 fatty acid. For a seed to be labeled ‘canola’ it must consist of less than 2% of erucic acid. In food production, canola oil is primarily used as a cooking oil.
Refined, bleached and deodorized palm stearin is the solid component obtained through the fractionation of palm oil after crystallization at controlled temperatures. It is used as a source of palm mid fractions (PMF), which are used in the formulation of various food ingredients such as chocolate and icing, or else blended with other vegetable oils to obtain products such as shortenings and margarine.
A light yellow edible oil, refined, bleached and deodorized palm olein is obtained through the fractionation of palm oil after crystallization at controlled temperatures. LDC offers palm olein in the form of various bottled products.
Sunflower oil is an edible oil pressed from sunflower seeds. It is commonly used in food production as a non-volatile frying oil, with a high smoke point of 227°C

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