Edible oil




EISENHARDT supplies sunflower, soybean, corn, rapeseed, olive and palm oil directly from the local cooperatives and main stockers in Argentina and Brazil in bulk and containerized cargoes.

Edible oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring that doesn't involve heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.

Cooking oil is typically a liquid, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil, are solid at room temperature.

Types of cooking oil include: olive oil, palm oil, soybean oil, canola oil (rapeseed oil), pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil,sesame oil, argan oil, rice bran oil and other vegetable oils.

Oil can be flavoured with aromatic foodstuffs such as herbs, chillies or garlic.

Lighter, more refined oils tend to have a higher smoke point. Experience using an oil is generally a sufficiently reliable guide. Although outcomes of empirical tests are sensitive to the qualities of particular samples (brand, composition, refinement, process), the data below should be helpful in comparing the properties of different oils.

Smoking oil indicates a risk of combustion, and left unchecked can also set off a fire alarm. When using any cooking oil, should it begin to smoke, reduce the heat immediately. The cook should be fully prepared to extinguish a burning oil fire before beginning to heat the oil, by having on hand the lid to place on the pan, or (for the worst case) having on hand the proper fire extinguisher

Edible Oil - Aceite Comestible
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