Edible Oils
Edible oils may be solid or liquid at room temperature. Edible oils are defined by the Government of Ontario, Canada as "a food substance, other than a dairy product, of whatever origin, source or composition that is manufactured for human consumption wholly or in part from a fat or oil other than that of milk."
NON-EDIBLE OILS
The word Non edible oil means oil which cannot use for edible purpose.Non-edible oils are not suitable for human food because of the presence of some toxic components. Non edible oils are mainly wastage & By-Products of Edible/ Cooking oil & Refinery Industry and oils of some non edible species seeds.
Palm Fatty Acid Distillate is made from refining Crude Palm Oil. It is used for many industries such as soap industries, animal food industries and also is used as raw materials for bio diesel and chemical industries.
Palm Stearin is the solid fraction of Palm Oil that is produced by partial crystallization at controlled temperature. It is more variable in composition than Palmolein, the liquid fraction of Palm Oil, especially in terms of its solid fat content, and therefore has more variable physical characteristics. Like Crude Palm Oil, Palm Stearin containscarotenoids, but physically Refined Palm Oils do not, as they are removed or destroyed in the refining process.
Rice Bran Fatty Acid is used for many industries such as Soap and Oleochemical Industries.
Glycerine is a by-product of soap manufacture. Oils and fats are structured in the form of three fatty acids (a carbon chain with a carboxyl group on the end) bonded to a molecule of Glycerine (a 3- carbon chain with one hydroxyl group on each carbon). Each of these molecules is called a triglyceride. Soap making uses a alkaline material to turn each triglyceride into three salts of fatty acids and a molecule of Glycerine.
Virmani Group
