A long-life oil is stable, which means it can withstand high temperatures and repeated exposure to oxygen, water, and food, better than other oils can.

All oils degrade eventually, but standard frying oils do so far more quickly than long-life oils.

What causes oil to degrade over time?

• Exposure to heat
• Exposure to oxygen
• Food particles
• Water

How does it degrade?

Oxygen and heat produce chemical changes such as oxidation, which creates aldehydes and ketones, that are linked to health problems. Using a long-life oil lowers this risk since the oil takes longer to degrade.

Chemical changes alter the viscosity and color of the oil, and these changes continue every time the oil is heated. In time, high temperatures break the oil molecules into bigger molecules, which makes the oil more viscous.

Packaging

• Plastic bottle
• Bulk
• Glass bottle
• Drum
• Can
• Mason jar
• Vacuum pack
• Gift packing

Grade

• 1
• A
• Top
• Premium
• Best
• Food grade
• Premium quality
• Aa
• Cosmetic grade
• First
• Grade 1
• Best grade
• High grade
• Aaaa
• Grade AAAA
• Excellent
• Highest
• First class
• 3a
• Highest grade

Use

• Cook
• Drink/food
• Human consumption
• Plant
• Season
• Eat
• Smoke
• Home Decor

Processing type

• Refined
• Cold pressed
• Crude
• Flavored
• Blended
• Re-processing
• Hand made

Cultivation type

• Common
• Organic

• Fractionatedoil
• Hydrogenated oil

Application

• Food cooked
• Farm
• Industrial
• Agriculture
• Bakery

Certification

• Iso
• HACCP
• Halal
• Kosher
• MSDS
• Coa
• SGS
• Gap