Food-grade crude vegetable oil supplied as a clear liquid oil. Used as a base oil in fat systems and blends, it brings characteristic flavor notes, native micronutrients, and oxidative stability support—ideal as an input for bakery fats and margarine/shortening lines.
Fortifying agent
Shelf life extender
Crude Vegetable Oil is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Seed/fruit prep: Cleaned and conditioned oilseeds or fruit flesh are cracked/flaked for optimal extraction.
Primary extraction: Mechanical pressing and/or solvent extraction produces crude oil containing phospholipids, pigments, and flavor actives.
Crude clarification: Settling/filtration removes fines and entrained meal; minimal water wash as specified.
Stabilization & handling: Antioxidant dosing if specified; nitrogen blanketing and polish filtration for storage/transfer.
Standardization/QA: FFA (as oleic), peroxide value, moisture/impurities/volatiles (MIV), and phosphatides checked; COA issued.
General: Use as the fat phase in your formula or as a blend component; trial recommended.
By application
Bakery doughs/batters/fillings: q.s. to formula fat (typ. 5–30% of total mix; higher in fillings)
Margarine/shortening blending: q.s. to target SFC and slip point (often 10–90% of the fat blend depending on process)
Crude Vegetable Oils retain native tocopherols/phenolics, which can aid oxidative stability
Flavor-active fractions can lend a subtle authentic note in bakery systems before refining.
Flavor-active fractions can lend a subtle authentic note in bakery systems before refining.
Crude Vegetable Oils retain native tocopherols/phenolics, which can aid oxidative stability
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