Vegetable oils and fats have been used in foods since prehistoric times. In 20th Century there has been a dramatic growth of oils in food use. The biggest factors for this growth were, population boom, globalization and technological advancements in agriculture, and developments in crop science, oil processing, and food manufacturing.
Some of the most common vegetable oils used in the food industry include soybean, olive, palm coconut, sunflower, rice bran, cottonseed, and corn. If properly refined, all of these oils work well in most of the general home cooking applications. Apart from cooking, vegetable oils are also used in lighting fuel, medicines and lubrications.
There are many by-products, co-products produce with vegetable oils, for example cake or meal, hulls, linters, lecithin soap stock, deodorizing distillates, bleaching earths.
Twentieth century witnessed a dramatic growth of oils for cooking.
The biggest factors for this growth were, population boom, globalization and technological advancements in agriculture, and developments in crop science, oil processing, and food manufacturing.
Here are some of the oil processes which we successfully worked on:
- Crude Oil Extraction
- Tank Farm
- Degumming
- Neutralization
- Bleaching
- Filtration
- Deodorization
- Fractionation
- Interesterification
- Hydrogenation
- Blending
