The most important and most commonly used oils are soybean oil, peanut oil, sunflower oil, salad oil, palm seed oil, and rapeseed oil. The use of oil goes back to ancient times. Egyptians were using oil to cook their food 4000 years ago. They also used oils as fuel, in medicines and for body care. Oils are obtained by pressing seeds and fruits such as sunflower seeds, soybeans, rapeseed, peanuts and nuts.
Do you wonder what would be the most suitable oil for you to use? Would this be sunflower oil? Or soybean oil? Or peanut oil? And which kind of deep-frying oil would be best? The answers depend entirely on how you intend to use the oil. For deep-frying, you would not use the same kind of oil as you would use cold.
The right kind of oil
For cold applications such as preparing a dressing or sauce, the best kinds of oils to use would be salad oil, soybean oil and sunflower oil. These kinds of oils would also be perfect to use for brief periods of exposure to heat. For longer exposure to heat, other kinds of oil such as peanut oil and Grenada Gold, especially developed by Levo for deep-frying, would be better choices.
When determining whether an oil is suitable or not for frying, it is important to determine its percentages of monounsaturated fatty acids and poly-unsaturated fatty acids. If you will be deep-frying at a high temperature, the best choice would be an oil with a high percentage of monosaturated fatty acids and a low percentage of poly-unsaturated fatty acids. This is important to remember when purchasing the most suitable kind of oil for deep-frying. Grenada Gold, Levo’s deep-frying oil, is an excellent product for deep-frying.
Levo has been supplying various kinds of vegetable oils for almost 100 years and supplies them not only in 0.75-litre, 3-litre, 5-litre, 10-litre and 20-litre containers but also in 1000-litre IBC containers.