Vegetable Oils

Liba chem offers a wide range of vegetable oils and derivatives used as raw materials in industry:

A vegetable oil is an oil extracted from oilseeds or other parts of a plant. Like all fats, vegetable oils are glycerol esters with varying mixtures of fatty acids; they are not water-soluble but are soluble in organic solvents.

There are two main extraction methods:
The modern method of oil processing is chemical extraction, using solvent extracts, which yields a higher output and is faster and less expensive.
Another method is traditional physical extraction, which does not use solvents. Extraction takes place through pressing.

• FIRST-PRESSING CASTOR OIL FSG acidity 1% – 0.5%
• CASTOR OIL FIRST SPECIAL GRADE LM – DEHUMIDIFIED – URETHANE GRADE
• HYDROGENATED CASTOR OIL flakes, powder, micronised
• DEHYDRATED and PARTIALLY DEHYDRATED CASTOR OIL
• PALE PRESSED GRADE • CASTOR OIL – PPG
• PHARMA VIRGIN CASTOR OIL
• BLOWN CASTOR OIL

  • flacone olio su foglia verde
  • flacone olio con mano femminile

Global consumption of castor oil has grown by over 10% in recent years, with an upward trend expected to continue in the coming years, thanks to its status as an organic and ‘green’ product. Various research and development initiatives are currently underway to explore its specific applications in eco-sustainable production processes.
Thanks to its versatility, it enables the provision of ad hoc formulations tailored to customer requirements.
Over the years, Liba Chem has established itself as the market leader in Italy, meeting approximately 50% of the demand for castor oil and its derivatives. This result has been achieved through the consolidation of its sales across various application sectors within the chemical industry.

  • TUNG OIL 
  • RAW AND REFINED LINSEED OIL 
  • LINSEED STAND OIL 
  • RAW, REFINED AND BLOWN RAPESEED OIL 
  • RAW AND REFINED SOYABEAN OIL
  • Oli vegetali
  • Olio vegetale
  • Semi vegetali

READ ABOUT FATTY ACIDS 

Fatty acids, also known as FAs (from the English term ‘Fatty Acids’), are aliphatic monocarboxylic acids. They are the constituent components of almost all complex lipids and of plant and animal fats.