Salad and cooking oils
Salad oils are liquid at room temperature. They are produced from vegetable oils that are generally only refined, bleached and deodorized; however, some are dewaxed or lightly hydrogenated and winterized so that they remain clear and brilliant at refrigerator temperature. They are recommended for applications such as retail bottling, dressings, shallow pan frying and sauces. They are usually not hydrogenated and thus low in trans fat.
Cooking oils are typically liquid and generally clear at room temperature and are recommended for frying, gravies, sauces and marinades. They are usually not hydrogenated and thus low in trans fat.
Peanut Oil
- Master Chef® Peanut Oil
Corn Oil
- Preference® 100
- Preference® 100W
Cottonseed Oil
- Preference® 100
- Preference® 100W
Sunflower Oil
- Preference® 100
- Preference® 100W
Canola Oil
- Solo® 1000
Soybean
- Preference® 100
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
