Edibles - Import export

Refined Corn Oil (Maize Oil) is oil extracted from the Germ of Corn (Maize). Its main use is in cooking, where its high smoke point makes Refined Corn Oil a valuable frying oil. It is also a key ingredient in some margarine. Refined Corn Oil generally less expensive than most other types of vegetable oils. One bushel of corn contains 1.55 pounds of corn oil (2.8% by weight). The issue to use corn oil as well as other vegetable oils for cooking is not just the Oxidized Cholesterol they create (which significantly increase risk for coronary heart disease), but also their very high amount of Omega–6 Fats, which it throws Omega–6 and Omega–3 ratio in the body out of balance. It is reported to have an Omega–6 to Omega–3 ratio of 49:1, a very far cry from the ideal 1:1 ratio. Standard Specification of Refined Bleached Deodorized Corn (Maize) Oil:

Refined Sunflower Oil is the Non–Volatile oil compressed from the seeds of Sunflower plant. It is commonly used in food as Frying Oil, and in Cosmetic formulations as an Emollient. It is a Monounsaturated / Polyunsaturated mixture of mostly Oleic Acid (Omega–9) Linoleic Acid (Omega–6) group of Oils. The oil content of the seed ranges from 22% to 36% (average 28%); the kernel contains 45–55% oil. The expressed oil is of Light Amber color with a mild and pleasant flavor; refined oil is pale yellow. Refining losses are low and the oil has good keeping qualities with light tendency for flavor reversion. The refined sunflower oil contains appreciable qualities of vitamin E, Sterols, Squalene, and other Aliphatic Hydrocarbons. It is high in the essential vitamin E and low in saturated fat. The two most common types are Linoleic and high Oleic. Linoleic sunflower oil is common cooking oil that has high levels of Polyunsaturated Fat.

Vegetable oils and fats are the raw materials in the manufacture of shortenings, margarines, frying oils, and other edible products used by both the food manufacturer and the household. Vegetable oils can also be used to formulate specialty lipids such as human milk fat substitutes for infant formula, low calorie fats and oils and edible oils enriched in essential long chain omega–3 fatty acids and medium–chain fatty acids. They also have applications in the oleochemical, leather, paint, rubber, textile and pharmaceutical industries. Vegetable oils and fats are the densest source of food energy, more than any other food group. Vegetable oils are also carriers of fat soluble vitamins, and provide essential fatty acids. Crude vegetable oils and fats consist predominantly of triacylglycerols along with other minor components such as Free Fatty Acids (FFA), monoacylglycerols, dia–cylglycerols, Phospholipids, free and esterified Phytosterols, Polyphenols, Triterpene alcohols, Tocopherols,

Halal gelatin