Healthy … Tasty .. Handpicked
Best Drop Lite gives the first importance towards the requirements of health conscious people who gives priority about proper diet, nutrition & fitness. We not only ensures that our product comes always with good health first but also strongly assures the best value for money that fulfills the need of today's home-makers. We believe in helping you to maintain best health standards and good taste by enriching the taste of the mouth-watering dishes. We look forward to be an inevitable part of your kitchen and your cooking lifestyle.
Our oil extraction methodology ensures that high pungency and the natural properties in the extracted oil should be retained. We use a unique technology that seals and preserves the rich taste and aroma of the oils giving you an ultimate cooking experience.
Ensuring the authenticity of food has been a problem for millennia. Wherever there is a commodity that commands a premium in the market and has either high value or high-volume sales, some people may be tempted to profit from illegal activity. Food fraud usually involves misleading the purchaser as to the true nature, substance or quality of the goods demanded; thus, food standards and labeling are breached. The offence can take the form of adulteration, which generally involves the dilution of a commodity with less expensive materials. A cheaper food may also be represented as if it were a food of greater value.
Best Drop Lite oils are free from Argemone Oil, processed and packed under strict guidelines of FSSAI standard thereby specially prepared to suit health conscious consumers who believe in preparing their meals using the best ingredients.
HOW TO CHOOSE THE RIGHT COOKING OIL& WHY CHOOSE BEST DROP OILS
Anyone can pour some oil into a pan and cook. But choosing the right cooking oil can mean a difference between a tasty, nutritious meal, and a smoke alarm going off over your burnt food. Depending on whether you plan to bake, broil, grill, fry, deep-fry, or roast, different cooking oils will produce different results. Cooking oil is an essential ingredient of any meal. It is used in everything, from salads to the main courses. Since low-quality cooking oil might result in heart infections and cholesterol blockages, it becomes important to choose cooking oil which will ensure a healthy lifestyle. As a result, it is necessary to make a conscious choice while purchasing cooking oil.
Best Drop offers a complete range of superlative economical oils for the mass having rich nutritional value viz Mustard, Palmolein Oil, Sunflower, Rice Bran, Soya, Corn, Cotton Seed in chronological order as per their nutrient value. Best Drop Lite Oils are enriched with essential Vitamin A, D & E, thus the oil also helps lower the risk of cardiovascular diseases, provides skin nourishment, helps in lowering cholesterol levels, reduces blood pressure and helps improve brain health.
FACTS & MYTHS- FATS & OILS:
The word "fats" names a food group that includes fats that come from animal and plant supplies and they are usually solid at room temperature, oils are produced mainly from plants, and are in liquid state. The most common extraction of oils are done from seeds of sunflower, mustard, soya beans, Rice Bran, palm nuts, Rapeseed etc.
HOW TO CHOOSE THE BEST HEALTHY COOKING OIL:
When you are looking for cooking oil, first look forward for healthy and safe oil for you and your family and you need to be really careful while taking a decision as to which cooking oil should be used. The major factors for determination are:
• We should be going for cooking oil that does not oxidize itself easily.
• Another factor is the extent of saturation the oil has that is if you need to avoid damage to heat by oil, you should go for the one that has more fats in the saturated form. You should always avoid going for the oil variety that has polyunsaturated fats as they are not resistant to heating.
KNOW YOUR COOKING OIL
1. STABILITY OF COOKING OILS
The best oils for cooking are those that remain stable even under high temperatures. Stability depends on how easily the cooking oils oxidize; that is, how easily they react with oxygen to form free radicals. The most important factor in determining oil’s resistance to oxidation is the relative degree of saturation of the fatty acids in it.
2. SMOKE POINT OF COOKING OILS
The smoke point is literally the temperature at which the oil stops simmering and starts smoking. The more stable the oil, the higher its smoke point is. When oil is heated past its smoke point, it decomposes – it loses its beneficial nutrients, generates toxic fumes, and creates harmful free radicals. Also, when there’s smoke, it means the oil is very close to its “flash point” – the point at which it may catch on fire.
3. FAT CONTENT
Since cooking oils are made up of saturated (SAFA), polyunsaturated (PUFA) and monounsaturated (MUFA) fatty acids. It is important to create a balance. Saturated fats are highly stable that resists oxidation and aids digestion. However, they are less healthy than the polyunsaturated and monounsaturated fats.
Both polyunsaturated and monounsaturated helps in preventing diseases like high cholesterol and heart attack. So a balance needs to be created between these acids.
4. IDEAL OMEGA RATIO
Omega 6 and Omega 3 ratio is the ideal ratio for good health according to the Indian Council of Medical Research and National Institute of Nutrition. Cooking oil is a good source of Omega 3 for vegetarians.
5. Vitamins A, D AND E
Cooking oil is enriched with vitamins which are an essential part of our diet. Vitamin A helps in dealing with stress and lifestyle changes, Vitamin D is vital for immunity and Vitamin E reduces damage to the body.
There are two different types of oils: unrefined and refined.
6. UNREFINED OILS
Unrefined cooking oils occur exactly as they do in their plant form. They are mechanically extracted from their oily parts through crushing and pressing and then left in their virgin state. This extraction process preserves their high flavor and nutrients, making them a healthier choice.
Unfortunately, unrefined cooking oils (and their nutrients) don’t play well with heat. They tend to have a low smoke point and are most suitable for drizzling, dressings, and lower temperature cooking. Another disadvantage of unrefined oils is their short shelf-life. As a result, many of them aren’t even available for purchase in their unrefined form.
7. REFINED OILS
Refined cooking oils are made by highly intensive mechanical and chemical processes. Modern extraction consists of several steps:
a. Crushing the seeds and heating them in a steam bath.
b. Putting the seeds through a high volume press which uses high heat and friction to press the oil form the seed pulp.
c. Bathing the seeds in a hexane solvent bath and then steaming them again to squeeze out more oil. (Note: hexane is produced by the refining of crude petroleum oil).
d. Putting the seed/oil mixture through a centrifuge and adding phosphate to begin the separation of the oil and seed residues.
e. Refining the crude vegetable oil, including degumming, neutralizing, and bleaching.
f. Deodorizing the final product.
The basic reason to refine oils is to produce neutral flavor, longer shelf-life, and a high smoke point. If you need oil for a higher-heat cooking or oil that doesn’t have a strong flavor, look for naturally refined cooking oils, using lower temperature and natural agents like citric acid. Refined coconut oil is one of the best however not suitable for varied kind of cuisine/ delicacies.
8. HYDROGENATED OILS
Many refined oils also undergo a process known as hydrogenation. Hydrogenation involves adding hydrogen into omega-6 polyunsaturated oils to prevent them from going rancid and to make them solid at a room temperature, primarily as a cheaper and less perishable alternative to butter in the form of margarine and shortening. Some of the most commonly hydrogenated oils include corn, cottonseed, safflower, and soy. But theoretically, almost any polyunsaturated oil can be hydrogenated.
9. QUALITY OF RAW INGREDIENTS
The quality of the original raw ingredients (nuts, seeds, grains, legumes and fruit) is crucial in determining the eventual quality of the fat. The most commonly genetically modified plants include canola, corn, cottonseed, and soybean. If the flavor of the oil is not important in the dish, then oil which is light in flavor can be used such as vegetable, corn or canola oil.