Gold Winner Oil
Gold Winner is a sunflower oil brand produced by Kaleesu wari Refinery Pvt Ltd. The early history of the company goes back to 1970s with a small grocery store started by G. Munusamy. He bought Kaleesu wari Refinery Private Limited near Chennai in 1993 and has markets in India, Singapore, Malaysia, Brunei, Kuwait, Dubai, Australia, UK and Sri Lanka. The company also sells other products such as vanaspati, soybean oil and groundnut oil. In 2005, it has received HACCP (Hazard Analysis Critical Control Points) certification which certifies that the oil does not have any physical, chemical or biological contamination and valid for 5 years. It was also awarded ISO 9001:2000 for its oil manufacturing plant at Vengaivasal, near to Chennai by TUV Management Services Gmbh, Germany. In 2007, the company signed a memorandum of understanding with U.S. Consultant Robert M. Pierce, Fats & Oils Refining Consultant. The consultant is expected to suggest ideas to improve the current product and produce new products.
Preservation of normal skin Moisturizers can be used to prevent the skin from becoming too dry or oily, such as with light, nongreasy water-based moisturizers. Such moisturizers often contain lightweight oils, such as cetyl alcohol, or silicone-derived ingredients, such as cyclomethicone.  Dry skin For treating skin dryness, the most appropriate moisturizers are heavier, oil-based moisturizers that contain ingredients such as antioxidants, grape seed oil or dimethicone. For very dry, cracked skin, petrolatum-based products are preferable, as they have more lasting than creams and are more effective in preventing water evaporation.  Oily skin In oily skin, moisturizers can still be useful after activities causing skin dryness, such as other skin care products and washing. For oily skin, water-based moisturizers that are specifically noncomedogenic are preferable, as there is less risk of comedo formation
Frying French fries in beef tallow, lard, or other animal fats adds saturated fat to the diet. Replacing animal fats with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing animal fats with partially hydrogenated oil reduces cholesterol but adds trans fat, which has been shown to both raise LDL cholesterol and lower HDL cholesterol. Canola oil could also be used, but beef lard is generally more popular, especially amongst fast food outlets that use communal oil baths. Many restaurants now advertise their use of unsaturated oils. Five Guys, for example, advertises their fries are prepared in peanut oil, while Chick-fil-A advertises that they use canola oil.
Ground Nut Oil
There are more types of oil in Italy than there are whiskies in Scotland. Here, every oil has its staunch supporters. There are those who adore extra virgin olive oil, those who prefer seed oil, those who love the oil that comes from the South, from Tuscany or from the Italian Riviera. And they are all right. Oil is a question of being converted to a certain taste. At Harry' Bar we use soya seed oil for frying. But it must be changed every time it is used and never exceed 180 C. The olive oil that comes from the Italian Riviera is perfect for other kinds of cooking as it is the olive oil with the lightest taste A small company produces and chooses it for us. The olives are picked from the trees when they are perfectly ripe, they are carefully selected and then cold-pressed.