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introduction specifications order form installation operation FAQ Organoleptic and physical-chemical characteristics of fats and oils used in industry standards are defined and controlled when entering the facility. Quality unrefined liquid vegetable oils characterized by taste, odor, color, transparency, iodine, acid and peroxide numbers of phosphorus and unsaponifiables, moisture. Quality of unrefined solid vegetable oils and hydrogenated fats in addition to control the melting temperature, titles, hardness and other parameters. Along with vegetable oils and fats in industry relies mainly on fat substitutes, including synthetic fatty acids and synthetic fatty alcohols, as well as rosin, oil acid. They allow you to reduce the consumption of vegetable oils and slaloms for technical purposes, including the production of soaps, and send them to the food needs. For technical purposes using linseed, castor, Tung oil, some hydrogenated fats and fatty acids, as well as fish oils. By the impurities contained in unrefined fats include mechanical inclusions in the form of scraps of plant and animal tissues (pieces of pulp, meal, meals, etc.), moisture is entering the oil in the preparation of material for extraction of lipids, pesticides and other unusual fats substance as well as products of their transformations. The presence of the latter in the oils and fats due to the fact that in agriculture to control pests and plant diseases are widely used various pesticides. Some of them are assimilated by plants, accumulate in fatty tissues and are extracted together with oil or grease. Established the negative impact of pesticides on the human body, so the residual content of such substances in the oils and fats is strictly limited.
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