Deodrisation does in no way alter the oil's organic nature since it undergoes a purely mechanical process : water steam is injected into and through the oil, taking with it all molecules causing odour, colour and flavour.

For frying, we use oleic sunflower whose distribution in fatty acids allows a greater rise in temperature, while guaranteeing the stability of oil.

The neutrality of our deodorised oils, as regards to flavour and odour, allows ther incorporation in various preparations and mixtures.

They are also followers among consumers that the flavour of olive oils are so disturbing and are thus often used as seasoning, while allowing the user to benefit from the contributions of each seed, since the odour does not alter the propoerties of oil.