Co Pack Foodservice

Canola oil is one of the most commonly consumed vegetable-based oils and is derived from canola seeds. It is low in saturated fat, a source of monounsaturated fat with valuable omega-3 fatty acids.

Canola oil is light in taste and colour and is ideal for all-purpose cooking. It is well suited to shallow frying, sautéing, dressings, marinades and grilling as it won't burn or smoke at high heat.

High Oleic Canola Oil contains more oleic acid (a monounsaturated fat) and less polyunsaturated fats, and specifically alpha-linolenic acid (ALA) and linoleic acid (LA). It is ideal for repeated deep-frying applications and also in food manufacturing delivering high-quality taste with nutritional benefits.

Peerless Foods uses oil crushed from Australian grown non-GM canola seeds for a range of products and supports Australian farmers through sourcing canola oil from domestic sources.

Blended Vegetable Oil is a combination of plant-based oils, designed for maximum performance for a specific application. These blended oils can be made from canola, palm, soybean or sunflower oils.

Blended vegetable oil can be used for deep frying or light frying, as a salad dressing, as an ingredient and or practically anything that a vegetable oil needs to do. It provides a clean taste, whilst offering inexpensive, year-round consistency.

Coconut Oil is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm. Coconut oil is solid at room temperature and has various applications as an ingredient in biscuits, chocolates, ice-cream, margarine, and a range of confectionery items. It is the main ingredient in Copha used for the kids favourite - Chocolate Crackles.

Cottonseed Oil is a vegetable oil made from the seeds of cotton and contains over 50% Omega-6 fatty acids. Cottonseed oil is a heavy-duty, long fry life cooking oil with a neutral taste making it ideal for deep frying. It provides clean, crisp fried foods and has good drain off with a high smoke point.

Sunflower Oil is a high-performing, premium, multi-purpose culinary oil. Known for its clean taste and neutral aroma, sunflower oil is often considered one of the best oils for frying applications such as frying chips and other high-heat applications.

Sunflower oil has a high smoke point (220-230°C degree) and is often considered one of the best oils for frying fish compared to other vegetable oils.

Hi Oleic Sunflower Oil has the same clean taste, neutral aroma and high smoke point of regular sunflower oil but contains more oleic acid (a monounsaturated fat) and less polyunsaturated fats.

Hi oleic sunflower oil is a good choice for food manufactures and foodservice providers that wish to deliver high-quality taste, superior frying life with nutritional benefits.

Olive Oil comes from the fruit of an olive tree and is available in a variety of types such as extra virgin olive oil, virgin olive oil as well as refined olive oil. Olive oil is high in monounsaturated fats and delivers a light olive flavour to foods, ideal for dressings, marinades, sauces and shallow frying.

Virgin Olive Oil - are extracted from olives solely by mechanical means without chemicals. Extra-virgin olive oil is the highest grade. These oils have a low smoke point and are used in salads, dips and cold dishes. Industry standards require that extra-virgin olive oil must meet many chemical parameters and sensory standards. These olive oils are usually more expensive oil due to the higher cost involved at each stage of production, from plantation to bottle.

Pure/Classic Olive Oil - is typically a blend of refined olive oil with less than 10% virgin olive oil. It tends to have less flavour and is best used for sautéing rather than for salads. Extra light olive oil –refers to its pale colour and appearance.

Palm Oil is derived from a palm species known as E. Guineesis. This plant grows in South East Asia, Africa and Latin America. Palm oil is semi-solid at room temperature and is highly resistant to oxidation or extended exposure to heat. Palm oil is widely used in margarine and vegetable shortenings.

Palm Olein is used in cooking and baking remaining entirely liquid at room temperature. It is extremely heat resistant during frying and increases the shelf life of many products.

Palm Kernel oil is derived from the palm kernel or seed and it contains more saturated fats than palm oil. It is commonly used in commercial cooking since the higher saturated fat content allows for greater stability at higher temperatures and better shelf life.

Palm Stearin is extracted from the pulp of the palm tree fruit and is solid at room temperature, white and neutral in flavour. Palm stearin is widely used in the production of bakery fats such as margarine shortenings.

Tallow is fat rendered from animals. It's solid at room temperature and is ideal for baking and perfect for deep frying with a high smoke point of 240 -250°c. It has a great fry life, excellent drain off qualities and is very economical.