The Oil & Fa(c)ts pages provides extensive technical product info. Please navigate through the categories below.
- Breadspread
- Coconut Oil
- Frying Oils
- Margarines
- Palm oils
- Refined Corn Oil
- Soyabean Oils
- Sunflowerseed Oils
- Vegetable Feed Oils
- Vegetable Technical Products
Extraction
Oils and fats obtained from plants are used for hundreds of products in the food, feed and technical industry. Some of the oils and fats are produced with refining processes that involve heat and some through pressing.
Fat Structures
Oils and fats are 100% fat, but the components that make up the fat structure of a particular oil (fat) are important in determining for which application it is suitable.
Smoke Point
The smoke point refers to the temperature at which an oil begins to smoke, become discoloured, and decompose. Cooking and frying oil should never be allowed to heat to the smoking point because this will cause food to burn and will produce an unpleasant taste in the food. Generally, do not heat above 190°C / 375 °F.
Margarine
In order to produce margarine in a solid form, the vegetable oil must undergo hydrogenation, which is a process that adds extra hydrogen to the oils. This process changes the chemical composition of the vegetable oils resulting in the oils becoming a solid at room temperature.