What does light oil mean? Is is fattening or not?
It means it contains low saturated grease acids which are bad for health. They are known to block arteries. If consumed excessively, it's fattening .





Which is the best oil for deep-frying?For salads?For cooking?
For deep-frying, Sabrofrito - For cooking - Sabroson, La Favorita , La Favorita light - For gourmet cooking, Luigi, Girasol - For seasoning salads, Favorita light, Sabrosalsa





Which is the best margarine for bakery?
Marva for cakes and Hojaldrina for pastries




What can I use for making frostings?
Marva cream




Fused product
Fats and margarines are very sensitive products. They respond physically to temperature changes. If stored above 30 C the product will start melting and the consumer will notice separation of solid and liquid phases .




Hard product
If storage temperatures fall down to 15 C , there a natural tendency to solidification. This generally happens because of mis-management in the distribution chain, or once the product reaches the consumer. If this process happens repeatedly, the product will permanently lose its original texture.



Rancid taste and smell
Oil decomposes and generates an unpleasant taste and smell. This reaction is favored by light and heat. If the oil has been used for frying and too much water is involved or temperature is too high, the oil will get rancid faster.




Chrystalized oil, This problem occurs when room temperature falls down. It doesn't affect oil quality.