The ability of an oil or fat to remain free from deterioration over an extended period of storage under satisfactory conditions.
Stearine
The higher melting portion of an oil, or the solid portion of mixed fatty acids, which has been separated by fractionation or pressing.
Sunflower Oil
The pale yellow mild-flavored oil derived from sunflower seeds. This oil is high in polyunsaturated fat and low in saturated fat. Used in cooking and in salad dressings. Not well suited for frying because of its low smoke point
Sheanut Oil
Oil from the seed of the shea tree, an African tree from the sapodilla family. "Shea butter" (also called "galam butter") is the solid green, yellow, or white fat derived from the seeds of the shea tree.
