picture1

Danbury Oils Ltd - Suppliers of Edible Oils & Fats

imagese02s2qjm

The Oils We Supply

Frymax™ is the leading all vegetable frying fat for the fish frying trade with an enviable reputation for quality and consistency built over 60 years. Frymax is an additive free, longer lasting product delivering perfect performance time after time.

Frymax is produced using the finest refined and deodorised oils which are subject to a series of strict analytical tests ensuring that it is of the highest quality and adheres to tight specifications.

The raw materials used in Frymax are fully sustainable and have been certified to come from Roundtable on Sustainable Palm Oil (RSPO)-certified production units. The crude oils are fully traceable under the "segregated" (SG) supply chain system.

Frymax contains no hydrogenated oils and has less than one percent trans fatty acids. It is non GM and does not contain any allergens.

­

Frymax Longer Lasting Liquid Vegetable Oil was introduced to the market in October 2013. It was specially blended for the liquid oil user who wants to extend the life of his oil without a loss of product quality.

imagesn6ctxey8
th7g22nhdw
th8kd2u5dp
th870x3lkw
thit8zw453
thvpynjhv8
thijhpr1po
thdx4xryhe
thf6vaputa
the8wt1szg
frymax9
frymax8

Rapeseed Oil:

Rapeseed, an annual oil crop in the Brassica family, which is related to mustard, cabbage, and broccoli. Rapeseed plants grow from three to five feet tall and have yellow four petal flowers.  Rapeseed is primarily grown for its oil content which is more than 40 percent and meal, which is used for animal feed, although not a high yield crop (approx 3 tonnes per hectare compared with 8 tonnes for wheat) it is an excellent break crop and an important part of the farming rotation cycle.  The UK is currently able to produce approximately 90 percent of its national requirement. 
 
Over the years the Rapeseed plant has been bred to reduce the amount of erucic acid and glucosinolates, so that it can be used in cooking and other food preparations. The original Rapeseed oil could contain up to 50 percent erucic acid, but the food-grade approved oil can contain as low as two percent, Rapeseed is also a choice oil for conversion into Bio-fuel.

The oil retains the most nutritional value if cold-pressed. Olive oil, Rapeseed oil or Canola and Safflower oil are generally among the healthiest types of oil.
 
We can supply British refined Viking Branded Rapeseed oil in 15/18 & 20lt Litho printed tins, or Eurobox safety anti-glug containers.  Customer own label tins or Euroboxes.  1 & 4lt retail bottles or 1000lt IBC containers.

Soyabean Oil

­

Soya bean oil is widely used in the catering trade and is often just called "vegetable oil", this practise is usually to hide the fact it is a Genetically Modified product.  It is important this fact is understood as many end users of the oil make sweeping statements in menus that they do not use GM products.  Soya bean oil is a very healthy food ingredient despite the bad publicity regarding fats and oils in general. Soya bean oil is very popular because it is cheap, healthy and has a high smoke point, it does not contain much saturated fat and like all other oils from vegetable origin, soya bean oil contains no cholesterol.  Soya bean oil contains natural antioxidants which remain in the oil even after extraction. These antioxidants can help to prevent the oxidative rancidity.


We can supply refined Soyabean oil in labeled 15/18 & 20lt tins, or anti-glug Eurobox safety containers.  1 & 4lt retail bottles or 1000ltcontainers. IBC

Extra Virgin Olive Oil

Extra virgin olive oil is made simply by crushing olives and extracting the juice and therefore made without the use of chemicals and industrial refining.

­

Extra virgin olive oil must have no taste “defects.” It needs to have a nice flavour of fresh olives and achieve higher scores in lab tests for its chemical composition than other grades.
Since Extra virgin olive oil is simply fruit juice without any additives, its quality and taste are influenced by the varieties of olives, the area in which they were grown, and the countless decisions and production practices of a dedicated producer.


Extra-virgin olive oil comes from virgin oil production only, and is of higher quality: among other things, it contains no more than 0.8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects. Extra-virgin olive oil accounts for less than 10% of oil in many producing countries; the percentage is far higher in the Mediterranean countries (Greece: 80%, Italy: 65%, Spain 30%).

 

Different names for olive oil indicate the degree of processing the oil has undergone as well as the quality of the oil. Extra-virgin olive oil is the highest grade available, followed by virgin olive oil. The word "virgin" indicates that the olives have been pressed to extract the oil; no heat or chemicals have been used during the extraction process, and the oil is pure and unrefined. Virgin olive oils contain the highest levels of polyphenols, antioxidants that have been linked with better health.

­

Extra virgin olive oil is mostly used as a salad dressing or as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavour is stronger.
The higher the temperature to which the olive oil is heated, the higher the risk of compromising its taste. When extra virgin olive oil is heated above 210–216 °C (410–421 °F), depending on its free fatty acid content, the unrefined particles within the oil are burned, this can form tiny carcinogens which leads to deteriorated taste.

Olive Pomace Oil

Produced using the latest in technology, Olive Pomace Oil has a consistent flavour and guaranteed quality. Not to be confused with Olive Oil, Olive Pomace Oil is a blend of refined Olive Pomace Oil and Virgin Oils that are fit for consumption.


Unlike Extra Virgin Olive Oil, the method of oil extraction for Olive Pomace is no different to the process used to extract other conventional oils such as corn, soyabean, sunflower or rapeseed oil. Where Olive Pomace differs to conventional cooking oils is that after this process has taken place, it still retains the olive oil basic lipid profile and therefore has high levels of oleanolic acid. This oil blend has a higher smoke point than pure olive oil so its ideal for all kinds of cooking. The mild flavour makes it versatile for use in many recipes. A cost effective basic ingredient that is ideal for any kitchen.

Block Frymax & Frymax Longer Lasting Liquid Vegetable Oil

You may be surprised to learn that many of the foods you eat are made with palm oil.
Palm oil is an extraordinarily versatile product designed for a wide range of applications.  Our block palm oil is produced by ADM Olenex from 100% sustainable palm certified plantations.
Refined varieties are used in manufacturing shortenings, cooking oils, margarines and a host of other food ingredients and finished products.

­

Palm oil is abundant, and is increasingly recognized as having a role to play in formulation alternatives.

Block Palm Oil

thwlou3xjt
th4ksaemz0