Seed oils
Peanut Oil
It is extracted from the seeds of a leguminous plant (Arachis Ipogea), it is one of the best seed oils for taste, stability and has a well balanced fatty acids composition. Because of its high content of monounsaturated fatty acids (about 55% of oleic acid), it is recommended for frying. In fact, the smoke point of this oil is 220 °C: the highest in the seed oils range.
Sunflower Oil
This oil is extracted from easy farming, high output plants. Its chemical composition is very similar to corn oil. It contains an high percentage of polyunsaturated fats, above all linoleic acid (up to 75%), and is rich in Vitamin E (68 mg/100g), essential for the muscles and the immune system.
Corn Oil
Actually, this is not a seed oil, because is contained in the corn germ (about 15-20% of germ weight) and is extracted by squeezing or solvent extraction. It is sufficiently stable thanks to the high content of tocopherols (natural antioxidant) and has a pleasant taste. It is rich in linoleic acid (up to 60%) and is low in saturated fatty acids, that’s why is recommended for low cholesterol diets.
Soy bean oil
It is the most popular seed oil in the World, as consequence of the extended farming all over the five Continents, especially in the United States. The oil content of the soy bean is between 15-20 % and is extracted by hot pressure or with solvents. The average content of saturated fatty acids (15%) makes it a perfect ingredient for the margarines.
Grapeseed Oil
This oil is extracted by solvents from the grape seeds. It is the richest oil in linoleic acid (up to 70%) and is a great source of essential fatty acids ω6. It is rich in Vitamin E, that prevents the free radicals and has an anti-aging effect.
Rice bran oil
Rice bran oil is squeezed off the rice germ. Its fame is connected with the high content of γ-orizanol, a substance with excellent antioxidant and anticancer properties. This oil is also rich in phytosterols, that have a demonstrated effectiveness in the control of the cholesterol. It is a very good alternative for the intolerant to other oils because is hypoallergenic.
Orofri
Orofri is a blend of sunflower oil and palm oil. It combines the monounsaturated oleic acid content of sunflower oil and the high smoke point (230 °C) of the palm oil. It is very stable at high temperatures and does not modify the original taste of fried food.
Basso Fedele & Figli S.r.l. is a Company operating in the production and packing of edible oils since 1904. The production is focused on a vast ...read more
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