Sunflower oil



This oil is extracted from sunflower seeds.  Sunflower oil is light in taste and appearance, with a pale yellow colour.

Sunflower oil has a long shelflife, even without hydrogenation and is considered to be a very stable oil.

This oil contains more vitamin E than any other vegetable oil and has low saturated fat levels.

As a general purpose oil sunflower oil is often added into dressings for salads and raw vegetables, marinades, mayonnaise and diet-margarine.

With its relatively low smoke point it can be used for shallow frying, but also for pastry making and baking.


Corn oil



This oil is obtained from highly selected corn kernels and offers high levels of poly unsaturated fatty acids.

Corn oil reduces the bad cholesterol level in the body.

Due to its high heat stability, corn oil is used for frying, baking and deep-frying (even for industrial applications, eg snack food industry)

Being rich in flavour and vitamins, having a pleasant taste and being odourless corn oil is also excellent for cold preparations such as salads, sauces, mayonnaise and vinaigrettes.



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