Company we get the email and this Really Good time to Contact us because we have all this We are Dealer's of Omex palm Oil Company of Malaysia Origin,Our company understanding of all the related activities. We have spent many years in screening out high yielding .Germplasm of Jatropha curcas and other oil. We are making biodiesel at our plant based in Malaysia. You can source following items from Best Option:
Sesame Oil
Corn Oil Rapeseed Oil
Canola Oil Vegetable oil Used Vegetable Oil Soyabean Oil Sunflower
oil Jatropha Oil Palm Oil
Crude Palm Oil Cooking Oil Used Cooking Oil Grapeseed Oil Virgin
coconut Oil Biodiesel
Castor Oil Kapop Seed Oil Jojoba Oil We can also involve in research
activities with yourorganization.
We have developed a Knowledge network on Oil and Biodiesel.
This is our new price for in the year 2007 since our production has
increased. We can supply you this oil in good quality, as you know 1 Metric Ton contains 1000litres.
Our Oil are European and American Standard with Malaysian Origin.We can supply you in small and large
quantities. Our delivery estimated time is 2 weeks..and we can
package oil according to
customers prefared packing. Please contact us for more details
Vegetable Oil for .....................................USD220 Per Metric ton
Sessame Oil for .......................................USD220 Per Metric ton
Corn Oil for ..........................................USD220 Per Metric ton
Vegetable oil for .....................................USD220 Per Metric ton
Soya bean Oil for .....................................USD250 Per Metric ton
Sunflowe r oil for ....................................USD250 Per Metric ton
Jatropha Oil for ......................................USD250 Per Metric ton
Palm Oil,crude palm oil,
RBD PalmOil for .......................................USD220 Per Metric ton
Palm Oil for ..........................................USD220 Per Metric ton
Cooking Oil for .......................................USD200 Per Metric ton
Biodiesel for .........................................USD500 Per Metric ton
Castor Oil for ........................................USD240 Per Metric ton
Grape seed Oil for ....................................USD240 Per Metric ton
Snake Oil for..........................................USD200 Per Metric tonBelow are some of our
product listed.
Here is our Delivery terms/
Delivery time: 25 days
payment:T/T
Package: Drums, litters.
phone 601-02692657
Monday, February 22, 2010
look out the proffetional product
List Of Vegetable Oils
The list of vegetable oils includes all vegetable oils
that are extracted from plants by placing the relevant
part of the plant under pressure, to squeeze the oil
out. Although few plants are entirely without oil, the
oil from a small set of major oil crops complemented
by a few dozen minor oil crops has become widely used
and traded.
Oils may also be extracted from plants by dissolving
parts of plants in water or another solvent, and
distilling the oil (known as essential oils), or by
infusing parts of plants in a base oil (a process
known as maceration; see list of macerated oils). The
distilled essential oils often have quite different
properties and uses to vegetable oils, and are listed
in the list of essential oils.
Vegetable oils can be classified in several ways, for
example:
By source: most, but not all vegetable oils are
extracted from the fruits or seeds of plants, and the
oils may be classified by grouping oils from similar
plants, such as "nut oils".
By use: oils from plants are used in cooking, for
fuel, for cosmetics, for medical purposes, and for
other industrial purposes.
The vegetable oils are grouped below in common classes
of use.
Edible oils
Major oils:
Sunflowers are the source of Sunflower oil.These oils
account for a significant fraction of world-wide
edible oil production. All are also used as fuel oils.
Coconut oil, a cooking oil, high in saturated fat,
particularly used in baking and cosmetics.
Corn oil, a common cooking oil with little odor or
taste.
Cottonseed oil, used in manufacturing potato chips and
other snack foods. Very low in trans fats.
Canola oil (a variety of rapeseed oil), one of the
most widely used cooking oils, from a (trademarked)
cultivar of rapeseed.
Olive oil, used in cooking, cosmetics, soaps, and as a
fuel for traditional oil lamps.
Palm oil, the most widely produced tropical oil. Also
used to make biofuel.
Peanut oil (Ground nut oil), a clear oil used for
dressing salads and, due to its high smoke point,
especially used for frying.
Safflower oil, produced for export for over 50 years,
first for use in paint industry, now mostly as a
cooking oil.
Sesame oil, cold pressed as light cooking oil, hot
pressed for a darker and stronger flavor.
Soybean oil, produced as a byproduct of processing soy
meal.
Sunflower oil, a common cooking oil, also used to make
biodiesel.
Nut oils:
Hazelnuts from the Common Hazel, used to make Hazelnut
oil.Nut oils are generally used in cooking, for their
flavor. They are also quite costly, because of the
difficulty of extracting the oil.
Almond oil, used as an edible oil, but primarily in
the manufacture of pharmaceuticals.
Cashew oil, somewhat comparable to olive oil. May have
value for fighting dental cavities.
Hazelnut oil, mainly used for its flavor. Also used in
skin care, because of its slight astringent nature.
Macadamia oil, strongly flavored, contains no trans-
fats, and a good balance of omega-3 and omega-6.
Pecan oil, valued as a food oil, but requiring fresh
pecans for good quality oil.
Pistachio oil, strongly flavored oil, particularly for
use in salads.
Walnut oil, used for its flavor, also used by
Renaissance painters in oil paints.
Oils from melon and gourd seeds:
Members of the cucurbitaceae include gourds, melons,
pumpkins, and squashes. Seeds from these plants are
noted for their oil content, but little information is
available on methods of extracting the oil. In most
cases, the plants are grown as food, with dietary use
of the oils as a byproduct of using the seeds as food.
Bottle gourd oil, extracted from the seeds of the
Lagenaria siceraria, widely grown in tropical regions
throughout the world. Used medicinally and as an
edible oil.
Buffalo gourd oil, from the seeds of the Cucurbita
foetidissima, a vine with a rank odor, native to
southwest North America.
Pumpkin seed oil, a specialty cooking oil, produced in
Austria and Slovenia. Poor tolerance for high
temperatures.
Watermelon seed oil, pressed from the seeds of
Citrullus vulgaris. Traditionally used in cooking in
West Africa.
Food supplements:
A number of oils are used as food supplements, for
their nutrient content or medical effect.
Acai oil, from the fruit of several species of the
Açaí Palm (Euterpe). Grown in the Amazon region.
Similar to grape seed oil. They are used in cosmetics
and as a food supplement.
Blackcurrant seed oil, used as a food supplement,
because of high content of omega-3 and omega-6 fatty
acids.
Borage seed oil, similar to blackcurrant seed oil,
used primarily medicinally.
Evening primrose oil, used as a food supplement for
its purported medicinal properties.
Other edible oils:
Carob seed pods, used to make carob pod oil.Amaranth
oil, high in squalene and unsaturated fatty acids,
used in food and cosmetic industries.
Apricot oil, similar to, but much cheaper than almond
oil, which it resembles. Only obtained from certain
cultivars.
Argan oil, a food oil from Morocco that has also
attracted recent attention in Europe.
Artichoke oil, extracted from the seeds of the Cynara
cardunculus. Similar in use and composition to
safflower and sunflower oil.
Avocado oil, used a substitute for olive oil. Also
used in cosmetics. Unusually high smoke point of
510°F.
Babassu oil, similar to, and used as a substitute for,
coconut oil.
Ben oil, extracted from the seeds of the Moringa
oleifera. High in behenic acid. Extremely stable
edible oil. Also suitable for biofuel.[citation
needed]
Borneo tallow nut oil, extracted from the fruit of
species of genus Shorea. Used as a substitute for
cocoa butter, and to make soap, candles, cosmetics and
medicines.
Carob pod oil (Algaroba oil), from carob, used
medicinally.
Cohune oil, from the Attalea cohune (cohune palm),
similar to coconut oil in makeup and usage
Coriander seed oil, from coriander seeds, used
medicinally. Also used as a flavoring agent in
pharmaceutical and food industries.
False flax oil made of the seeds of Camelina sativa,
available in Russia as ryjhikovoye maslo . Considered
promising as a food or fuel oil.
Coriander seeds are the source of an edible pressed
oil, Coriander seed oil.Grape seed oil, suitable for
cooking at high temperatures. Also used as a salad
oil, and in cosmetics.
Hemp oil, a high quality food oil.
Kapok seed oil, used as an edible oil, and in soap
production.
Lallemantia oil, from the seeds of Lallemantia
iberica, discovered at archeological sites in northern
Greece.
Meadowfoam seed oil, highly stable oil, with over 98%
long-chain fatty acids. Competes with rapeseed oil for
industrial applications.
Mustard oil (pressed), used in India as a cooking oil.
Also used as a massage oil.
Okra seed oil (Hibiscus seed oil), from the seed of
the Hibiscus esculentus. Composed predominantly of
oleic and linoleic acids.
Perilla seed oil, high in omega-3 fatty acids. Used as
an edible oil, for medicinal purposes, in skin care
products and as a drying oil.
Pequi oil, extracted from the seeds of Caryocar
brasiliensis. Used in Brazil as a highly prized
cooking oil.
Pine nut oil. An expensive food oil, from pine nuts,
used in salads and as a condiment.
Poppyseed oil, used for cooking, moisturizing skin, in
paints and varnishes, and in soaps.
Prune kernel oil, marketed as a gourmet cooking oil.
Quinoa oil, similar in composition and use to corn
oil.
Ramtil oil, pressed from the seeds of the one of
several species of genus Guizotia abyssinica (Niger
pea) in India and Ethiopia. Used for both cooking and
lighting.
Rice bran oil, suitable for high temperature cooking.
Widely used in Asia.
Tea oil (Camellia oil), widely used in southern China
as a cooking oil. Also used in making soaps, hair oils
and a variety of other products.
Thistle oil, pressed from the seeds of Silybum
marianum. Relatively unstable. Also used for skin care
products.
Wheat germ oil, used as a food supplement, and for its
"grainy" flavor. Also used medicinally. Highly
unstable.
The list of vegetable oils includes all vegetable oils
that are extracted from plants by placing the relevant
part of the plant under pressure, to squeeze the oil
out. Although few plants are entirely without oil, the
oil from a small set of major oil crops complemented
by a few dozen minor oil crops has become widely used
and traded.
Oils may also be extracted from plants by dissolving
parts of plants in water or another solvent, and
distilling the oil (known as essential oils), or by
infusing parts of plants in a base oil (a process
known as maceration; see list of macerated oils). The
distilled essential oils often have quite different
properties and uses to vegetable oils, and are listed
in the list of essential oils.
Vegetable oils can be classified in several ways, for
example:
By source: most, but not all vegetable oils are
extracted from the fruits or seeds of plants, and the
oils may be classified by grouping oils from similar
plants, such as "nut oils".
By use: oils from plants are used in cooking, for
fuel, for cosmetics, for medical purposes, and for
other industrial purposes.
The vegetable oils are grouped below in common classes
of use.
Edible oils
Major oils:
Sunflowers are the source of Sunflower oil.These oils
account for a significant fraction of world-wide
edible oil production. All are also used as fuel oils.
Coconut oil, a cooking oil, high in saturated fat,
particularly used in baking and cosmetics.
Corn oil, a common cooking oil with little odor or
taste.
Cottonseed oil, used in manufacturing potato chips and
other snack foods. Very low in trans fats.
Canola oil (a variety of rapeseed oil), one of the
most widely used cooking oils, from a (trademarked)
cultivar of rapeseed.
Olive oil, used in cooking, cosmetics, soaps, and as a
fuel for traditional oil lamps.
Palm oil, the most widely produced tropical oil. Also
used to make biofuel.
Peanut oil (Ground nut oil), a clear oil used for
dressing salads and, due to its high smoke point,
especially used for frying.
Safflower oil, produced for export for over 50 years,
first for use in paint industry, now mostly as a
cooking oil.
Sesame oil, cold pressed as light cooking oil, hot
pressed for a darker and stronger flavor.
Soybean oil, produced as a byproduct of processing soy
meal.
Sunflower oil, a common cooking oil, also used to make
biodiesel.
Nut oils:
Hazelnuts from the Common Hazel, used to make Hazelnut
oil.Nut oils are generally used in cooking, for their
flavor. They are also quite costly, because of the
difficulty of extracting the oil.
Almond oil, used as an edible oil, but primarily in
the manufacture of pharmaceuticals.
Cashew oil, somewhat comparable to olive oil. May have
value for fighting dental cavities.
Hazelnut oil, mainly used for its flavor. Also used in
skin care, because of its slight astringent nature.
Macadamia oil, strongly flavored, contains no trans-
fats, and a good balance of omega-3 and omega-6.
Pecan oil, valued as a food oil, but requiring fresh
pecans for good quality oil.
Pistachio oil, strongly flavored oil, particularly for
use in salads.
Walnut oil, used for its flavor, also used by
Renaissance painters in oil paints.
Oils from melon and gourd seeds:
Members of the cucurbitaceae include gourds, melons,
pumpkins, and squashes. Seeds from these plants are
noted for their oil content, but little information is
available on methods of extracting the oil. In most
cases, the plants are grown as food, with dietary use
of the oils as a byproduct of using the seeds as food.
Bottle gourd oil, extracted from the seeds of the
Lagenaria siceraria, widely grown in tropical regions
throughout the world. Used medicinally and as an
edible oil.
Buffalo gourd oil, from the seeds of the Cucurbita
foetidissima, a vine with a rank odor, native to
southwest North America.
Pumpkin seed oil, a specialty cooking oil, produced in
Austria and Slovenia. Poor tolerance for high
temperatures.
Watermelon seed oil, pressed from the seeds of
Citrullus vulgaris. Traditionally used in cooking in
West Africa.
Food supplements:
A number of oils are used as food supplements, for
their nutrient content or medical effect.
Acai oil, from the fruit of several species of the
Açaí Palm (Euterpe). Grown in the Amazon region.
Similar to grape seed oil. They are used in cosmetics
and as a food supplement.
Blackcurrant seed oil, used as a food supplement,
because of high content of omega-3 and omega-6 fatty
acids.
Borage seed oil, similar to blackcurrant seed oil,
used primarily medicinally.
Evening primrose oil, used as a food supplement for
its purported medicinal properties.
Other edible oils:
Carob seed pods, used to make carob pod oil.Amaranth
oil, high in squalene and unsaturated fatty acids,
used in food and cosmetic industries.
Apricot oil, similar to, but much cheaper than almond
oil, which it resembles. Only obtained from certain
cultivars.
Argan oil, a food oil from Morocco that has also
attracted recent attention in Europe.
Artichoke oil, extracted from the seeds of the Cynara
cardunculus. Similar in use and composition to
safflower and sunflower oil.
Avocado oil, used a substitute for olive oil. Also
used in cosmetics. Unusually high smoke point of
510°F.
Babassu oil, similar to, and used as a substitute for,
coconut oil.
Ben oil, extracted from the seeds of the Moringa
oleifera. High in behenic acid. Extremely stable
edible oil. Also suitable for biofuel.[citation
needed]
Borneo tallow nut oil, extracted from the fruit of
species of genus Shorea. Used as a substitute for
cocoa butter, and to make soap, candles, cosmetics and
medicines.
Carob pod oil (Algaroba oil), from carob, used
medicinally.
Cohune oil, from the Attalea cohune (cohune palm),
similar to coconut oil in makeup and usage
Coriander seed oil, from coriander seeds, used
medicinally. Also used as a flavoring agent in
pharmaceutical and food industries.
False flax oil made of the seeds of Camelina sativa,
available in Russia as ryjhikovoye maslo . Considered
promising as a food or fuel oil.
Coriander seeds are the source of an edible pressed
oil, Coriander seed oil.Grape seed oil, suitable for
cooking at high temperatures. Also used as a salad
oil, and in cosmetics.
Hemp oil, a high quality food oil.
Kapok seed oil, used as an edible oil, and in soap
production.
Lallemantia oil, from the seeds of Lallemantia
iberica, discovered at archeological sites in northern
Greece.
Meadowfoam seed oil, highly stable oil, with over 98%
long-chain fatty acids. Competes with rapeseed oil for
industrial applications.
Mustard oil (pressed), used in India as a cooking oil.
Also used as a massage oil.
Okra seed oil (Hibiscus seed oil), from the seed of
the Hibiscus esculentus. Composed predominantly of
oleic and linoleic acids.
Perilla seed oil, high in omega-3 fatty acids. Used as
an edible oil, for medicinal purposes, in skin care
products and as a drying oil.
Pequi oil, extracted from the seeds of Caryocar
brasiliensis. Used in Brazil as a highly prized
cooking oil.
Pine nut oil. An expensive food oil, from pine nuts,
used in salads and as a condiment.
Poppyseed oil, used for cooking, moisturizing skin, in
paints and varnishes, and in soaps.
Prune kernel oil, marketed as a gourmet cooking oil.
Quinoa oil, similar in composition and use to corn
oil.
Ramtil oil, pressed from the seeds of the one of
several species of genus Guizotia abyssinica (Niger
pea) in India and Ethiopia. Used for both cooking and
lighting.
Rice bran oil, suitable for high temperature cooking.
Widely used in Asia.
Tea oil (Camellia oil), widely used in southern China
as a cooking oil. Also used in making soaps, hair oils
and a variety of other products.
Thistle oil, pressed from the seeds of Silybum
marianum. Relatively unstable. Also used for skin care
products.
Wheat germ oil, used as a food supplement, and for its
"grainy" flavor. Also used medicinally. Highly
unstable.
about our product
Healthy Cooking: Oils
Like butter and margarine, oils used in cooking, baking, and salad dressings can blow your fat budget in a hurry. Many people are confused about oils because liquid vegetable oils have long been promoted as being "heart healthy." The reason? These oils are low in artery-clogging saturated fat, and contain no cholesterol. Unfortunately, many people also assume that these products are low in total fat and calories, and therefore may be used liberally. Not so. The fact is that all oils are pure fat. Just one tablespoon of any oil has 13.6 grams of fat and 120 calories. However, for those times when you do need a little oil for cooking, be aware that some oils are more useful than others in light and healthy cooking. Here are a few products that you should know about.
Canola Oil
Low in saturated fats and rich in monounsaturated fats, canola oil also contains alpha-linolenic acid, an essential omega-3 fat that is deficient in most people's diets. For these reasons, canola oil should be one of your primary cooking oils. Canola oil has a very mild, bland taste, so it is a good all-purpose oil for cooking and baking when you want no interfering flavors.
Extra Virgin Olive Oil
Along with canola oil, olive oil should be one of your primary cooking oils. Rich in monounsaturated fat, olive oil also contains phytochemicals that may help lower blood cholesterol levels and protect against cancer. Unlike most vegetable oils, which are very bland, olive oil adds its own delicious flavor to foods. Extra virgin olive oil is the least processed and most flavorful type of olive oil. And a little bit goes a long way, making this product a good choice for use in low-fat recipes. What about "light" olive oil? In this case, light refers to flavor, which is mild and bland compared with that of other olive oils. This means that you have to use more oil for the same amount of flavor — not a good bargain.
Macadamia Nut Oil
This oil has a delicious, light macadamia nut flavor, making it especially complementary to fish, chicken, vegetables, baked goods, and salads. Its high smoking point also makes macadamia nut oil ideal for stir-frying and sautéing. Like olive oil, macadamia nut oil is highly monounsaturated. Look for macadamia nut oil in health food and specialty stores.
Sesame Oil
Sesame oil has a rich, nutty flavor that enhances the flavors of many foods. And when used in small amounts, this ingredient will add a distinctive taste to recipes without blowing your fat budget. Use toasted (dark) sesame oil for the most flavor.
Soybean Oil
Most cooking oils that are simply labelled "vegetable oil" are made from soybean oil. Soybean oil is also used as an ingredient in many brands of margarine, mayonnaise, and salad dressing. This oil supplies a fair amount of omega-3 fat, though not as much as canola and walnut oils do. Like canola oil, soybean oil has a bland flavor that works well when you want to avoid adding any interfering flavors to your dish.
Walnut Oil
With a delicate nutty flavor, walnut oil is an excellent choice for baking, cooking, and salad making. Most grocery stores sell as least one brand of walnut oil such as Lorvia California Walnut Oil. Like canola oil, walnut oil contains a substantial amount of omega-3 fats. Most brands of walnut oil have been only minimally processed and can turn rancid quickly, so once opened, they should be refrigerated.
Nonstick Vegetable Oil Cooking Spray
Available unflavored and in butter, olive oil, and garlic flavors, these products are pure fat. The advantage to using them is that the amount that comes out during a one-second spray is so small that it adds an insignificant amount of fat to a recipe. Nonstick cooking sprays are very useful to the low-fat cook, as they promote the browning of foods and prevent foods from sticking to pots and pans
Like butter and margarine, oils used in cooking, baking, and salad dressings can blow your fat budget in a hurry. Many people are confused about oils because liquid vegetable oils have long been promoted as being "heart healthy." The reason? These oils are low in artery-clogging saturated fat, and contain no cholesterol. Unfortunately, many people also assume that these products are low in total fat and calories, and therefore may be used liberally. Not so. The fact is that all oils are pure fat. Just one tablespoon of any oil has 13.6 grams of fat and 120 calories. However, for those times when you do need a little oil for cooking, be aware that some oils are more useful than others in light and healthy cooking. Here are a few products that you should know about.
Canola Oil
Low in saturated fats and rich in monounsaturated fats, canola oil also contains alpha-linolenic acid, an essential omega-3 fat that is deficient in most people's diets. For these reasons, canola oil should be one of your primary cooking oils. Canola oil has a very mild, bland taste, so it is a good all-purpose oil for cooking and baking when you want no interfering flavors.
Extra Virgin Olive Oil
Along with canola oil, olive oil should be one of your primary cooking oils. Rich in monounsaturated fat, olive oil also contains phytochemicals that may help lower blood cholesterol levels and protect against cancer. Unlike most vegetable oils, which are very bland, olive oil adds its own delicious flavor to foods. Extra virgin olive oil is the least processed and most flavorful type of olive oil. And a little bit goes a long way, making this product a good choice for use in low-fat recipes. What about "light" olive oil? In this case, light refers to flavor, which is mild and bland compared with that of other olive oils. This means that you have to use more oil for the same amount of flavor — not a good bargain.
Macadamia Nut Oil
This oil has a delicious, light macadamia nut flavor, making it especially complementary to fish, chicken, vegetables, baked goods, and salads. Its high smoking point also makes macadamia nut oil ideal for stir-frying and sautéing. Like olive oil, macadamia nut oil is highly monounsaturated. Look for macadamia nut oil in health food and specialty stores.
Sesame Oil
Sesame oil has a rich, nutty flavor that enhances the flavors of many foods. And when used in small amounts, this ingredient will add a distinctive taste to recipes without blowing your fat budget. Use toasted (dark) sesame oil for the most flavor.
Soybean Oil
Most cooking oils that are simply labelled "vegetable oil" are made from soybean oil. Soybean oil is also used as an ingredient in many brands of margarine, mayonnaise, and salad dressing. This oil supplies a fair amount of omega-3 fat, though not as much as canola and walnut oils do. Like canola oil, soybean oil has a bland flavor that works well when you want to avoid adding any interfering flavors to your dish.
Walnut Oil
With a delicate nutty flavor, walnut oil is an excellent choice for baking, cooking, and salad making. Most grocery stores sell as least one brand of walnut oil such as Lorvia California Walnut Oil. Like canola oil, walnut oil contains a substantial amount of omega-3 fats. Most brands of walnut oil have been only minimally processed and can turn rancid quickly, so once opened, they should be refrigerated.
Nonstick Vegetable Oil Cooking Spray
Available unflavored and in butter, olive oil, and garlic flavors, these products are pure fat. The advantage to using them is that the amount that comes out during a one-second spray is so small that it adds an insignificant amount of fat to a recipe. Nonstick cooking sprays are very useful to the low-fat cook, as they promote the browning of foods and prevent foods from sticking to pots and pans
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