Light‑flavored vegetable oil pressed from rapeseed (canola); high in monounsaturated fat.
Rapeseed (canola) oil is extracted from the seeds of rapeseed, a member of the Brassica family. It has a light flavor and high smoke point, making it suitable for sautéing, frying, and baking. Canola oil is prized for its high content of monounsaturated oleic acid and low saturated fat levels.
Colorless, odorless glycerol purified for use in food, cosmetics and pharmaceuticals.
Waste vegetable oil collected after frying; can be recycled into biodiesel.
Distillate by‑product from palm oil refining composed mostly of free fatty acids.
By‑product of palm oil refining rich in free fatty acids; used in soap making and feed.
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