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High Oleic Palm Oil

High oleic oil is any oil that is high in monounsaturated fats. In recent years, scientists have developed sunflower (and other) oils that are bred to be high in monounsaturated fats and low in polyunsaturated fats so they can be used in products that need to be shelf-stable. The frying properties of this select oil are outstanding and is a very good ingredient oil as well.

Soybean Oil

Soybean Oil is a very versatile oil and is a good option for frying, baking and roasting. Soybean Oil has many great qualities such as a High Smoke Point, rich in Polyunsaturated Fatty Acids, Vitamin K, Omega 3 Fatty Acids and boast a neutral taste.

Corn Oil

Corn Oil is a good frying oil and is often blended with other oils in order to share its many beneficial characteristics including a high smoke point. Corn Oil offers a neutral taste when used to fry or as an ingredient oil. Corn Oil is often used as an ingredient for baking and dressings.

Cottonseed Oil

Cottonseed Oil is used by many fast food chains for deep frying because it enhances the flavor of food instead of masking it. Cottonseed Oil is a popular ingredient for baking. It provides a solid fat index for baked goods that are moist and chewy. It also helps achieve a creamy consistency in icing and whipped toppings.

Canola Oil

Canola oil is an incredibly versatile neutral-flavored cooking oil. It's great for all different kinds of frying methods, but it is also a good choice for roasting vegetables or making dressing.

Olive Oil

Olive oil is a very popular ingredient oil and works well for frying. Olive oil has a smoke point above 350 degrees Fahrenheit and when blended with other oils for frying creates a frying medium that compliments a variety of foods.