The crude mustard oil is dark brown in colour with a pungent odor. Refined mustard oil is used mainly for cooking as it is slightly more viscous and has a lower saponification value and a higher refractive index compared to other vegetable oils. Mustard Oil is obtained using cold press method which means the oil is extracted from the seeds by pressing the seeds at normal temperatures till they spill out oil.
Brazilian sugar, edible oil like palm oil, canola oil (rapeseed oil), olive oil, coconut oil, corn oil.
Palm oil is the most costcompetitive versatile and widely produced vegetable oil The major products are CPO Crude Palm Oil various forms of PPO Processed Palm Oil and PPKO Processed Palm Kernel Oil We are committed to sustainable palm oil sourcing from Indonesia and Malaysia and to protect forests and areas of high conservation value
Rapeseed is the world's third-largest source of vegetable oil. We have the ability to deliver various specifications of refined and crude oil depending on customer requirements. We supply the oil from Canada, Ukraine and Slovenia.
Oils And Fats Olive Oil
Oils And Fats Rapeseed Oil
Oils And Fats Corn Oil
Oils And Fats Peanut Oil
Oils And Fats Palm Olein CP 10
Oils And Fats Coconut Oil
Oils And Fats Soybean Oil
Oils And Fats Sesame Oil
Oils And Fats Sunflower Oil
Oils And Fats Canola Oil
Oils And Fats Palm Oil
Pooja Oil: PORNA Pooja oil is developed from a blend of unique combination of five traditional holy oils (Panja Deepa oil) with divine sandal fragrance used by wise ancestral sages from time in memories. The combination of Panja Deepa Oil is Castor Oil, Mohua oil. Gingelly oil, Coconut oil & Rice Bran oil. The benefits of this Panja Deepa oil is Castor oil gives Carisma, Mohua oil helps in spiritual well being, Gingelly oil keeps in balance of physical, mental harmony, Coconut oil leads to peaceful and blissful life. Rice bran oil provides health and prosperity. PORNA Pooja oil spreads a sandal fragrance at home and temples when lit up. Burns bright and doesn't emit smoke. Doesn't produce allergy and irritation on using.
Rice Bran Oil - Heart Friendly Oil : Choice of healthy cooking oil is an important subject. The ideas keep on changing as new evidence accumulates. It was generally believed earlier that oils rich in polyunsaturated fats (PUFA) oxidize very fast. Therefore, the excessive intake of these oils could lead to production of free radicals in the human system and thereby enhance the risk of certain cancers, cataracts, rheum fold arthritis, Parkinsonï disease and contribute to the aging process besides causing lipid per oxidation which now a days is considered as the root cause for Initiation of Coronary Heart Disease (C.H.D). Rice Bran Oil - Heart Friendly Oil :- Choice of healthy cooking oil is an important subject. The ideas keep on changing as new evidence accumulates. It was generally believed earlier that oils rich in polyunsaturated fats (PUFA) oxidize very fast. Therefore, the excessive intake of these oils could lead to production of free radicals in the human system and thereby enhance the risk of certain cancers, cataracts, rheum fold arthritis, Parkinson�s disease and contribute to the aging process besides causing lipid per oxidation which now a days is considered as the root cause for Initiation of Coronary Heart Disease (C.H.D). All these findings have led to a change with respect to the earlier recommendations and a delicate balance between cholesterol balancing (instead of cholesterol lowering) properties and the oxidation stability has become an important concern now-a-days. Rice Bran Oil is useful as Good cooking medium Deep frying fat 3pv (kC%O5gjWvNXMGa Salad oil Bakery fat Manufacture of Vanaspati Quality. Porna Refined Rice Bran Oil Physical / Chemical Characteristics : Results Apperance : Clear, free from Rancidity suspended Particles and water. Odor & Taste : Odorless & Bland Color in 1 : Cell (Y + 5R) : 12.0 units (max.) FFA (as Oleic) : Max. 0.20% Moisture : 0.10% (Max) IV : 90 - 105 RI at 40 C : 1.4600 to 1.4700 SV : 180 : 195 PV : Normal :< 1.0meq/kg, %, Maximum: 2.0meq/kg Unsnap 3.5 Max. Flash point : More than 250 C Free from : Admixture of any other oils Fatty acids composition : Should conform to pure Rice Bran Oil Test for presence of ArgemoneOil (By TLC) : Negative Test for presence of Mineral oil : Negative Test for Castor oil : Negative Test for Animal fat : Negative Accelerated Peroxide Value : 2.0 m. eq/kg (Max)
The name Sierra Prieta comes from a place full of centenary olive trees with large productions. It is the result of many years of experience, a long tradition and passion in the world of the olive grove. The olives are harvested in the months of November and December. Therefore, it is an oil produced from more mature olives which make it an oil with a lighter, fruity flavour but equally excellent. It is an oil with a ripe fruity flavour predominating at the olfactory level with hints of tomato, ripe fruit and green leaves. Its entry into the mouth is sweet, with a light bitterness and a slightly more intense spice that accompanies it, making it a very balanced and pleasant juice.
The name Sierra Prieta comes from a place full of centenary olive trees with large productions. It is the result of many years of experience, a long tradition and passion in the world of the olive grove. The olives are harvested in the months of November and December. Therefore, it is an oil produced from more mature olives which make it an oil with a lighter, fruity flavour but equally excellent. It is an oil with a ripe fruity flavour predominating at the olfactory level with hints of tomato, ripe fruit and green leaves. Its entry into the mouth is sweet, with a light bitterness and a slightly more intense spice that accompanies it, making it a very balanced and pleasant juice.
The name "Valdenvero" comes from the town of VALDepe�±as and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
