What are the types of edible vegetables oils?

Cream toppings, toppings for desserts and cookies; glazed coatings and coated cookies; toasted grain; in  shortening; in popcorn; in cocoa butter substitutes; in shortening based stuffing for cookies and baked goods; in toppings for frozen and chilled desserts.

Obtained by mechanical extraction and solvents from the seeds of sunflowers (Helianthus annus). The raw oil contains a high percentage of wax that must be removed by a dewaxing process.

Ideal as a condiment for salads and other dishes; in cooking and frying; in mayonnaise, margarine bases, and shortenings for different uses in baking and pastry.

The raw oil from the germ of corn (Zea mays) is obtained by mechanical extraction and / or solvents. The oil is refined, bleached, deodorized and occasionally dewaxed. The finished oil has a crystalline appearance and reddish yellow color, with a flavor desired by consumers.

For snacks, salad dressings and other dishes; in cooking, margarine, bakery mixes, toppings, sauces, baked goods, and mayonnaise.

Olives or olive seeds (Olea europaea) have long been harvested for oil by means of mechanical pressure. The various grades of olive oil are defined by parameters of type of olive, taste and processing. Extra-virgin oil and virgin olive oil have a greenish (olive) color and typical flavor. Olive oil contains a high level of oleic acid (monounsaturated), which provides excellent nutritional properties.

Ideal as a condiment for salads and other dishes; in cooking and frying sausages and canned fish.

It is obtained by mechanical extraction of fruit of the palm (Elaeeis guineensis) and can be complemented by solvent extraction. The raw oil has a reddish orange color due to its high content of carotenoids. Generally, it is refined physically and marketing by the degree of RBD (refined, bleached, deodorized). Its predominant form has a fatty acid composition of palmitic acid (40-48%).

In shortenings, margarines, pastries, snacks, ice cream, peanut butter, cocoa and hazelnut, pastas, soup mixes, and baked goods.

This oil is obtained from soy beans (Glycine max) by mechanical extraction and by solvents. The raw oil contains between 2.5-3.0% phospholipids that have to be removed from the oil by degumming and a chemical refining process. It contains polyunsaturated Linoleic acid (omega 6) and linolenic acid (omega 3). Crude soybean oil is refined, bleached and deodorized to make it ready for bottling.

In fried foods, fast foods, salad dressings and other dishes, ingredients for cooking, margarine, oil blend, snacks, bakery mixes, toppings, ice cream, chips, vegetable creams, baked goods, sauces, pasta, and mayonnaise.

To search for suppliers or companies that sell vegetable oils, request a quote or price for vegetable oils, or for more information, visit our industry search engine.

 

We are pleased to present López & García Distribuciones S. A. de C. V. (LOGAD),a supplier of vegetable oils: