Description

Vegetable Cooking Oil Specifications
Type: Edible Oil.
Grade: RBD Palm Olein CP8.
Origin: Thailand

Parameters:
Free Fatty Acid: 0.10% Max.
Iodine Value (Wijs Method) : 56.0 Min.
Moisture & Impurities: 0.10% Max.
Slip Melting Point deg C (AOCS Cc 3-25) : 24 Max.
Cloud Point (deg C) : 8.0 Max.
Colour (5 ¼” Lovibond cell) : 3.0 R Max.

Vegetable cooking oil is a staple in Thai kitchens, widely used for frying, sautéing, and deep-frying. It’s often made from soybean, palm, or sunflower oil, providing a neutral flavor that complements various Thai dishes. Thai cooks use vegetable oil for stir-fries, curries, and deep-fried snacks like spring rolls or crispy chicken. It has a high smoking point, making it ideal for high-heat cooking methods.

Vegetable cooking oil is popular for its affordability and versatility. Many Thai households use it for everyday meals, while restaurants rely on it for preparing large batches of food. The oil is also considered healthier compared to animal fats, offering a source of unsaturated fats. It’s a better choice for those looking to reduce cholesterol levels and promote heart health.

In Thailand, vegetable oil is available in various packaging sizes, making it convenient for both small and large-scale cooking. It also has a long shelf life when stored properly. Due to its widespread availability, vegetable  oil remains an essential ingredient in Thai cuisine.