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Bio Food Georgia, Ltd
Oil & Butter production
In stock
While consumption of small amounts of saturated fats is essential, initial meta-analyses (1997, 2003) found a high correlation between high consumption of such fats and coronary heart disease.[4][5] Surprisingly, however, more recent meta-analyses (2009, 2010), based on cohort studies and on...
Group: Vegetable oil
In stock
The appropriate amount of fat as a component of daily food consumption is a topic of some controversy. Some fat is required in the diet, and fat (in the form of oil) is also essential in many types of cooking. The FDA recommends that 30% or fewer of calories consumed daily should be from fat.[2]...
Group: Vegetable oil
In stock
Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring that doesn't involve heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil.
Cooking oil is...
Group: Vegetable oil
In stock
All oils should be kept in a cool, dry place. Oils may thicken, but they will soon return to liquid if they stand at room temperature. To prevent negative effects of heat and light, oils should be removed from cold storage just long enough for use. Refined oils high in monounsaturated fats keep up...
Group: Frying oils
In stock
Mayo Clinic has highlighted oils that are high in saturated fats, including coconut, palm oil and palm kernel oil. Those of lower amounts of saturated fats, and higher levels of unsaturated (preferably monounsaturated) fats like olive oil, peanut oil, canola oil, avocado, safflower, corn,...
Group: Vegetable oil
In stock
Not all saturated fats have negative effects on cholesterol.[12] Some studies indicate that Palmitic acid in palm oil does not behave like other saturated fats, and is neutral on cholesterol levels because it is equally distributed among the three "arms" of the triglyceride molecule.[13] Further,...
Group: Vegetable oil
In stock
Whether refined or not, all oils are sensitive to heat, light, and exposure to oxygen. Rancid oil has an unpleasant aroma and acrid taste, and its nutrient value is greatly diminished.[citation needed] To delay the development of rancid oil, a blanket of an inert gas, usually nitrogen, is applied...
Group: Vegetable oil
In stock
Palm oil contains more saturated fats than canola oil, corn oil, linseed oil, soybean oil, safflower oil, and sunflower oil. Therefore, palm oil can withstand the high heat of deep frying and is resistant to oxidation compared to highly unsaturated vegetable oils.[27] Since about 1900, palm oil has...
Group: Vegetable oil
In stock
Heating an oil changes its characteristics. Oils that are healthy at room temperature can become unhealthy when heated above certain temperatures. When choosing a cooking oil, it is important to match the oil's heat tolerance with the cooking method.[25]
A 2001 parallel review of 20-year dietary...
Group: Vegetable oil
In stock
Organic oils are produced in remarkable diversity by plants, animals, and other organisms through natural metabolic processes. Lipid is the scientific term for the fatty acids, steroids and similar chemicals often found in the oils produced by living things, while oil refers to an overall mixture...
Group: Vegetable oil