Edible Oils
It’s probably no surprise that some margarines contain edible oil. But what about pastry, icing or chocolate? In fact, edible oil products are found in a remarkable range of everyday food and beverage products.
We extract corn oil from maize, and process and merchandize the full range of oilseeds – including sunflower seeds, rapeseed and canola – but palm and soy are our principal sources of edible oils.
Processed soybeans, both liquid and partially hydrogenated, are a vital ingredient in a variety of cooking oils, salad dressings and processed foods. Palm oil is the most widely consumed vegetable oil on the planet, used in a multitude of edible products.
Committed to Sustainability
In addition to our strong merchandizing capabilities, growing product portfolio and reputation for reliability and integrity, our leading position in grains and oilseeds is also connected with our commitment to responsible sourcing, traceable supply chains and sustainable business practices globally.
Increasing traceability in our palm and soy operations is also central to our sustainability efforts, to encourage responsible land use and non-conversion of native vegetation for soy and palm cultivation.
Sustainable Palm Oil
We work to meet rising global demand for palm oil sustainably
As the most widely used vegetable oil in the world, with by far the highest oil yield per hectare, palm oil is likely to remain a crucial part of food production in the future. As such, the challenge to produce it fairly and sustainably is the object of a significant amount of effort.
Committed to Sustainable Palm Oil
As non-producers, we have developed a detailed monitoring and grievance system in our palm oil operations, as we strive to meet global demand and to:
Preserve forests, recognizing their vital role in our ecosystem
Preserve and encourage biodiversity
Help local communities to develop and achieve higher incomes
Prevent displacement of communities living in forested areas
We have several workstreams in place to achieve this, focusing on how and where the palm we buy is produced, and on developing traceability along our palm value chain. We report regularly on our progress. Discover our most recent Palm Strategy and Traceability Progress Report, which is regularly updated.
By the end of 2019, we achieved 100% traceability to mill level for palm processed refineries, and were close to achieving 100% mill-level traceability for all palm oil supplied to us. CDR is also working on plantation-level traceability for mills supplying our refineries, as detailed in our progress report.
Cooking oil is a vital and basic ingredient in any dish. Whether it is a serving of mixed greens or main course, oil is used for cooking and to add flavour to your food. However, picking the correct cooking oil can spare you from heart infections, cholesterol blockages, stoutness and processing issues. So, here are cooking oils that can be used to prepare finger- licking dishes at the cuisine!
Canola Oil
We process canola oil from a variety of rapeseed that is low in erucic acid, which is a monounsaturated omega-9 fatty acid. For a seed to be labeled ‘canola’ it must consist of less than 2% of erucic acid. In food production, canola oil is primarily used as a cooking oil.
Corn Oil
We extract corn oil from maize germs. Used mainly as a cooking oil for its high smoke point of 232°C, which makes it an ideal frying agent. It is also a vital ingredient in some margarines.
Crude Coconut Oil
Crude coconut oil is crushed from copa, the dried meat of finely matured coconut. Usually used in the food, soap and oleochemical industries, crude coconut oil can be further processed into refined, bleached, and deodorized (RBD) coconut oil, or further still into hydrogenated coconut oil.
Hydrogenated Coconut Oil (HCNO)
Produced through the hydrogenation of refined, bleached, and deodorized (RBD) coconut oil, HCNO is a solid white fat that becomes a clear liquid when heated, used as a key raw material in the food and beverage industries.
Margarine
Margarine is commonly used as a cooking oil substitute, for baking sautéing and frying purpose, and also as a spread to replace butter. We make margarine through the fractionation of tropical palm oil, to obtain a stable water-in-fat-emulsion product.
Crude Palm Kernel Oil
Palm kernel oil is obtained from the kernel of the oil palm fruit. The oil quality is excellent, with free fatty acids in crude oil generally below 2%. Naturally light yellow in colour, it is refined to produce a very light-colored oil for both edible and other purposes.
Palm Shortening
Shortening is a form of fat that is used to make crumbly pastry and other food products, offering a smooth consistency that facilitates mixing, and may also be used for frying. We make premium quality shortening from fully refined palm oil and its fractions, formulated with a specific range of solid fat and melting profiles to suit different climatic conditions and applications.
Rapeseed Oil
Rapeseed is the world’s third-largest source of vegetable oil. It can be consumed unheated, served as a dressing or a dip, but is most commonly used in frying, baking and roasting food.
Refined, Bleached & Deodorized (RBD) Coconut Oil
RBD coconut oil is a light yellow liquid that changes into a semi-solid at room temperature, usually used in coconut-based cooking oil for commercial food processing and in oleochemical industries.
RBD Palm Kernel Olein
This is a refined, bleached and deodorized vegetable oil that has been fractionated and fully refined. It is used in ice-cream, coatings and soft fillings, as well as a variety of non-edible products, such as washing powder.
RBD Palm Kernel Stearin
A fully refined vegetable oil, refined, bleached and deodorized palm kernel stearin is the solid component obtained through the fractionation of RBD palm kernel, used in the production of confectionery fats.
RBD Palm Olein
A light yellow edible oil, refined, bleached and deodorized palm olein is obtained through the fractionation of palm oil after crystallization at controlled temperatures. CDR offers palm olein in the form of various bottled products.
RBD Palm Stearin
Refined, bleached and deodorized palm stearin is the solid component obtained through the fractionation of palm oil after crystallization at controlled temperatures. It is used as a source of palm mid fractions (PMF), which are used in the formulation of various food ingredients such as chocolate and icing, or else blended with other vegetable oils to obtain products such as shortenings and margarine.
Sunflower Oil
Sunflower oil is an edible oil pressed from sunflower seeds. It is commonly used in food production as a non-volatile frying oil, with a high smoke point of 227°C.
Ghee
Ghee is one of the best and healthy options available for cooking. It is better than butter as Ghee is great for digestion, improves the functioning of the brain and also helps in weight loss when accompanied by exercise. Ghee is said to improve memory, build up bone strength and energy level of a person.
Mustard oil
Mustard oil is a great oil substitute for traditional cooking oil options as it is often used as a stimulant to help digestion and circulation. Due to its antibacterial properties, this oil can help protect the skin. Mustard oil also fights germs and virus, great to prevent cold, coughs and skin problems.
Olive oil
Olive oil is another great alternative as it contains a good amount of antioxidants that reduces pain in the joints as well as lowers the risk of Parkinson's and Alzheimer's. This oil is said to have properties that assist in battling heart illnesses, for example, heart assault and heart stroke.
Rice bran oil
Rice bran oil is rich in monounsaturated fatty acids and has cholesterol-lowering properties. Due to the presence of a component called oryzanol, it is effective in reducing cholesterol.
Flaxseed oil
Flaxseed oil is another great cooking oil as it is loaded with the richness of omega 3 fatty acids. Omega 3 fatty acid is extremely beneficial for our health and is also important in cure and prevention of Crohn's Disease and colitis.
Groundnut oil
Groundnut oil is extremely high in mono-unsaturated (MUFA) and polyunsaturated (PUFA), which help in lowering low-density lipoprotein (LDL) cholesterol. It's a good source of vitamin E, which is known to act as an antioxidant by protecting the skin from acne or scars.
Sesame oil
Sesame oil is one great choice as it has a few restorative properties. Sesame oil is beneficial for diabetics and also brings down the circulatory strain. It enhances oral cleanliness and dental well being of a person. It also counteracts atherosclerosis, malignancy and battles misery.
Edible almond oil
Almond oil for cooking counteracts two primary medical issues - Heart ailment and blood pressure. Almond oil enhances good cholesterol levels and also ensures protection against colon tumour.
Cashew oil
Cashew makes an incredible nibble particularly when it comes to evening snacks. It also makes for an incredible element in the desserts and preparation of various Indian cuisines as well. Cashew oil contains anti-bacterial properties that help our body build up the immune system and fight against various infections and diseases. It also enhances the eye sight, alongside lessening irritation and cholesterol levels.
Avocado oil
Avocado oil is a great choice. It’s unrefined like extra virgin olive oil, but it has a higher smoking point, which means it can be used to cook at higher heat and is great for stir-frys. It doesn’t have much flavor, which makes it a good option for cooking. “It’s just creamy, like an avocado,” . Avocado oil contains both monounsaturated and polyunsaturated fatty acids (it has one of the highest monounsaturated fat contents among cooking oils) as well as vitamin E. One downside is that it tends to be more expensive.
The landscape of oils at the grocery store has really expanded over the past several years, bringing to light new types of unique oils that may seem intimidating at first. But different oils have different characteristics and specific purposes when it comes to cooking. Some oils are best for frying, whereas some are ideal for simply drizzling or using as garnish. There are a few basic tips you'll want to know regarding oil properties and storage practices.
When it comes to storage, you never want to store oil near or over the stove. Certain oils can become rancid if exposed to light, heat, and oxygen. Instead, store oil in a cool, dark place. For best quality and flavor from your oil, aim to use it within one year of purchase (some oils may need to be used even sooner). While wine gets better with age, oil does not and the quality and flavor will weaken as the oil ages.
Another important thing to note is the oil's smoke point, which is listed out for each oil mentioned. An oil smoke point, also known as the burning point of oil, is the temperature at which the oil begins to smoke up and lose its integrity. If an oil starts to smoke, it can release chemicals that give your food a bitter flavor and also produce free radicals that can be harmful to your health. Ensuring that you are using the right oil for whatever cooking method you choose is crucial to staying within the smoke point limit and enhancing the quality of your dish.