The World of Vegetable Oils and Fats
Vegetable oils and fats are vital in food production, serving as cooking mediums, flavor enhancers, and key ingredients in processed foods. Common oils like sunflower, palm, soybean, and canola differ in their stability, nutritional profiles, and costs. High-oleic oils are prized for heat stability and health benefits, while palm oil dominates industrial use due to affordability and versatility but faces sustainability challenges. Choosing the right oil is a critical decision for food production, impacting not just the quality of the final product but also operational efficiency, cost, and consumer health.
High Oleic Sunflower Oils
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Palm Oil
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Sunflower Oil
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Soybeans Oil
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Coconut Oil
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Rapeseed Oil (Canola)
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