Maize Oil
Maize oil is a vegetable oil extracted from maize seeds. It is a food quality oil and can be used directly for cooking or for the production of margarines. It is also used in the pharmaceutical industry. It is useful in diets due to its composition
Max. acidity (FFA) Palmitic Acid)
0.1
Taste
NEUTRAL
Max. peroxide Index (meq/kg)
1
Index diode (Wijs)
103-128
Index saponification (meq/kg)
187-195
Polyunsaturated fatty acids
59,6 %
Monounsaturated fatty acids
27,4 %
Saturated fatty acids
12,9 %
free fatty acids
3%
It has a high linolenic acid.
Sunflower Oil
Sunflower oil originates from South America and Western Europe. It is extracted from the sunflower seeds.
It has a mellow taste rather like that of fresh sunflower seeds. It is a pale yellow very fluid oil and is highly versatile as it contains essential fatty acids and is rich in vitamin E. With its pale golden yellow colour it has a slight nutty odour.
saturated fats
10 %
monounsaturated fats
20 %
polyunsaturated fats
66 %
Very rich
in vitamin E
Good source
of omega 6
Soya Oil
The oil is extracted from the soya bean from a plant originating from Asia. Soya oil is yellowish, light and unctuous. It is easily absorbed and is rich in vitamin E.
Acidity
0.10% free fatty acids(expressed as oleic acid )
ISO 660: 1996
Peroxide index
2 meq/kg max.
NFT 60 : 220
Colour(Lovibond)
red 1.5 max.
AOCS Cc 13c-92
Taste & odour
neutral
internal
Iodine index
120 - 143
ISO 3961 : 1996
Density
0.919 - 0.925
Saponification Index
189 - 195
NF ISO 3657 : 1990
Unsaponifiable
1.5% Max
NF T 60-205-2 : 1988
Insoluble impurities
Traces: 0.05% Max
ISO 663
Volatile substances
<0.2% Max
NF T 60-201 : 1984
Iron
<1.5 mg/Kg
AOCS Ca 15-75
Copper
<0.1 mg/Kg
AOCS Ca 15-75
Lead
<0.1 mg/Kg
AOCS Ca 15-75
Arsenic
<0.1 mg/Kg
AOCS Ca 15-75
PALM OIL
Palm oil is extracted from the palm fruit core which originates from Malaysia and Indonesia. This oil is solid at ambient temperature, has a pleasant smell and is suitable for all purposes and is often used as a replacement for copra in ice creams, filling for wafers; chocolate, toffees and frosted pastry.
Max. acidity (FFA) Palmitic Acid)
0.1
0.1
0.1
Taste
NEUTRAL
NEUTRAL
NEUTRAL
Max. peroxide Index (meq/kg)
1
1
1
CīŋŊ fusion point
33-39
38-40
40-42
Iodine index (Wijs)
55-50
50-48
48-45
Saponification index (meq/kg)
195-200
195-200
195-200
Refined palm oil.
Partly hydrogenated and refined palm oil .
Completely hydrogenated and refined palm oil .