Corn oil is extracted from corn germ. Corn oil contains about 60% polyunsaturated fats, 25% to 30% mono-saturated and 10% to 15% saturated fats. According to the U.S. Department of Agriculture, corn oil contains 968 mgs of phytosterols per 100gm of oil. It has one of the highest phytosterol levels of the refined vegetable oils. Corn oil is the only product that contains a natural mixture of free phytosterol.

Corn oil used as bottled oil for consumer use frying and salads for the industrial usages: Corn oil is used in snack-frying operations and, margarine. Corn oil is well known for its nice taste and resists going off-flavor.

Reduced risk of chronic diseases linoleic acid is essential for skin and cell membrane effective component in lowering blood cholesterol levels.

Sunflower oil produced from oil type sunflower seeds.

Sunflower oil is liquid at room temperature. The refined oil is clear and slightly amber-colored with a slightly fatty odor.

In view of its light flavor, relatively high oxidative stability, and light golden-yellow color, sunflower finds many applications both in domestic and industrial levels.

Industrial applications of sunflower oil include use as frying oil, as well as in the manufacture of mayonnaise and oil-based dressings.

Sunflower oil rich with poly unsaturated fatty acid ( Omega 6 “o-6” its benefits is decrease the total fat in body.

Oil helps to carry and store the main oil soluble into our bodies like Vitamins A, E, D.

Lowers Cholesterol, thus decreases the Cardiovascular Risk diseases.

A blend of a variety of oils often based on Olean, soybean or sunflower oils. Liquid at room temperature.

Stable when deep-fried or baked in extreme high heat.

Stable with high temperature not decompose to bad ingredients.

Contain small amounts of saturated fats (healthier) and high levels of natural antioxidants.