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' Main production of our plant, certainly, are vegetable oils. Vegetable oils which made in the "Shimkentmay" JSC are high-quality products and they are in great'+
' demand from population. They are applied for cooking of food, except for it they are used for margarine and culinary fats production. Oils, produced in our plant, with'+
' high degree of clearing, as against similar production of handicraft mini-factories. The "Shimkentmay" JSC packed oil doesn\'t concede by quality to many import oils.
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' Vegetable oils are most kind of fats widely used as feed product. They have producing from thin crushed heated seeds by pressing (squeezing) or extraction. Due for '+
' the structure of vegetable oils they are physiologically active, and their food value is determined by contents in them of fat polynonsaturated acids, which are necessary'+
' for our organism for construction of cells. That\'s why vegetable oils by all means should enter into a diet of the person of any age, even for the baby. Sunflower oil - one'+
' of the best kind of vegetative oil. Many salads, sauces, fish, vegetable frying etc. are cooking with using of the oil, and also apply it and for batching.'+
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' Sunflower oil is widely used as the basic raw material in manufacture of'+
' margarine and mayonnaise, and also in manufacturing of vegetable and fish'+
' canned food. In sale the sunflower oil takes as refined and non-refined; refined'+
' oil sales also as deodorized, without any smell. Refined sunflower oil - '+
' transparent, golden or light yellow color, doesn\'t allocate a deposit during'+
' storage time, has a weak smell of sunflower seeds. Non-refined oil is more dark '+
' color and has a strong specific smell, and forms a deposit during storage.'+
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' Rape oil- vegetable fat oil, producing from rapeseeds. They contents more fat '+
' acids with the big molecular weight and a bit of polynonsaturated acids. Abroad '+
' these products are used for margarine production and canned food, and also for '+
' preparation of salads and other heating - for the same purposes, as all '+
' vegetable oils. It is applied also mainly in soapmaking, textile, tanning industry, '+
' for manufacture of drying oils, varnishes and paints. Recently in the EU '+
' countries and USA successfully takes root ecologically pure biodiesel fuel on '+
' basis of rape oil.'+
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' Cotton oil- is golden-yellow color, has weak taste and smell. In sale acts only '+
' as refined oil. It consists of mix of liquid (70-75%) and firm (25-30%) fats. The '+
' firm fats form plentiful flakelike deposit at storage. At cooling up to '+
' cotton oil completely stiffens, and at the subsequent heating is melting and '+
' becomes as transparent. Cotton oil is used, basically, at cooking processes of '+
' various products. Special salad oil use for making of salads: from cotton oil by '+
' winterisation with deleting of firm components.'+
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' Safflower oil - vegetable fat oil which produce from safflower seeds. Oil from '+
' seeds is applying in food as soft margarines, salad oil and oil for cooking, from '+
' crude seeds is processed for light, not turning yellow, drying oils, varnishes '+
' and paints, used in soapmaking and manufacture of linoleum. It\'s thought '+
' much for the dietary reasons because of high contents of polynonsaturated '+
' fats.
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' Soybean oil is most distributing in the Western Europe countries, in USA and '+
' China. For feed preparing is applying only refined oil, it\'s straw-yellowed color '+
' with a strong smell. Soybean oil is using the same as sunflower oil. Soybean oil'+
' is better than other oils approaches for children\'s feed because of contains the '+
' substances, which necessary for formation of central nervous system and sight. '+
' They are similar by structure to cod-liver oils: they are containing the same'+
' polynonsaturated acids.'+
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What\'s refined oil?
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' Refining is clearing process of oil from various pollution: residual pesticides and '+
' other harmful impurities. Oil is processed by alkali for deleting of free fat acids,'+
' phospholypides; product is stratifying, cleared oil is upwards. Then it\'s once'+
' again washing out and filter. It\'s clearing, but thus almost loses taste and smell.'+
' For this reason refined oil isn\'t like for somebody. Some prefer smell and taste of'+
' natural product and consider, that clearing is pernicious for them.'+
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' But it\'s necessary to take into account, that we use vegetable oil in food'+
' almost everyday and if it contains any harmful substances, that, gradually'+
' collect in our organism, they can promote occurrence of various diseases. '+
' Therefore refining process is necessary even with view of safety. Besides of it, '+
' by refining is lost only insignificant part of useful substances, so by food value '+
' refined and non-refined oil are approximately equal.'+
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' Without taste, without color, without a smell
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' If we take different vegetable oils: sunflower, corn, soybean, olive, cotton etc. '+
' and will refine them completely you could not distinguish them from each '+
' other. These are completely identical viscous liquids with density which is less'+
' than water, without taste, smell and color - are so-called defaced oils. Their '+
' food value determines only by presence of irreplaceable fat acids (basically,'+
' linolic and linolenic). These acids are most important from all of containing in '+
' refined vegetable oil.'+
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' Irreplaceable fat acids, another name is vitamin F, are responsible for synthesis'+
' of hormones, maintenance of immunity. They give stability and elasticity to blood'+
' vessels, reduce sensitivity of organism action to ultra-violet beams and radiation, '+
' adjust reduction of smooth muscles, carry out still set of all vital functions. These '+
' useful substances are kept in oil even after deep refining. By clearing of oils from '+
' phospholypides (or phosphatides) we make transparent oil.
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' We shall understand terms on degree of clearing oil
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' Non-refined - mechanical impurity are removed only;
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' Hydrotated - the filtration and hydrotation (processing where is carried out by'+
' water with purpose of removal of phosphorous substances);
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' Refined non-deodorized - the filtration, hydration, neutralization are carried out'+
' (The Alkaline Refining), bleaching (decolouration);
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' Refined deodorized - oil has passed all previous refining operations and deodorization.'+
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' There are some steps of refining:
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The First step - disposal of mechanical impurity. Coming this procedure, oil '+
' acts for sale as non-refined.
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' The Second step - removal of phosphatides (hydrotation). The processing '+
' makes oil as transparent and then it names as hydrotated oli.
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' The Third step - removing of free fat acids. From superfluous contents of '+
' such acids oil has an unpleasant taste. After these three steps the oil refers as'+
' refined non-deodorized.
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' After bleaching (the Fourth step) of oil, it doesn\'t remain pigments, including '+
' carotinoides, and it becomes of bright-straw color. Deodorization deletes any'+
' lowboiling components, deprives oil from smell and turns it to refined '+
' deodorized.
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' And, at last, Fifth step of clearing, when oil turns out as the colorless viscous '+
' liquid is winterisation, processing of vaxes removing.'+
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' Coming all these stages, oil also becomes as defaced. It use for making such products as margarine, mayonnaise, culinary fats and apply at conservation. Therefore it '+
' shouldn\'t have specific taste or smell, don\'t break the main taste of product. Sunflower oil gets to shops as refined non-deodorized - externally transparent, but with'+
' characteristic for it smell and color. Or as refined deodorized - very transparent, light yellow, without smell and taste of sunflower seeds. Or non-refined - it\'s darkest,'+
' than bleached, could be contain of deposit or suspension, but, nevertheless, it has passed filtration and, certainly, has kept smell, which all of us know from the '+
' childhood.
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' The Company cares of our clients. The "Shimkentmay" JSC always is opening for you and welcome to peace of our oils!'+
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