Vegetable Oils
- Also known as:
- Edible oils · Vegetable oils · Vegetable fats · Oils of plant origin
Family of oils obtained by pressing or extraction of seeds and fruits, a source of triglycerides and fatty acids. In foods they are used as a cooking medium, dressing base and formulation fat; in other industries they are used as emollients and fatty material. Their properties depend on the species and on the refining process.
Functions
Typical applications
- Frying and cooking
- Dressings and sauces
- Baking and pastry
- Margarines and formulation fats
Product lines
Industries
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See the full line: Oils →Avocado Oil
Persea Gratissima (Avocado) Oil
Vegetable oil from avocado pulp, valued as a nourishing emollient in hair and body cosmetics. Colombia and the Andean region are a growing origin for this raw material, which supports nearby supply chains. In food, it is used in accordance with applicable regulations.
Coconut Oil
Cocos Nucifera (Coconut) Oil
Vegetable oil obtained from coconut pulp, widely used as an emollient in soapmaking, creams, and hair products. Its fatty profile makes it a base raw material in saponification and in conditioning formulas. In food, it is used in accordance with applicable regulations.
Essential Oils
Family of volatile aromatic concentrates of plant origin, obtained by steam distillation or by pressing of citrus fruits. They provide the aroma and characteristic notes of each species, and are used as aromatic components in cosmetics, foods, supplements, and pharmaceutical and veterinary preparations, depending on the reference and applicable regulations.
Lemon Essential Oil
Citrus Limon (Lemon) Peel Oil
Citrus essential oil obtained from lemon peel, with a clean, bright aroma universally associated with cleanliness. It is used as a fragrance in household and institutional cleaning products and as a flavoring in food and beverages in accordance with applicable regulations. Its natural limonene content gives cleaners degreasing power.