American Vegetable Oils Inc - Leading Manufacturer

American Vegetable Oils Inc.: Leading Producer of Vegetable Oil

American Vegetable Oils Inc. represents one of the largest vegetable oil manufacturers in North America. With over 50 years of experience sourcing oilseeds and extracting vegetable oils, they continue innovating within the edible oils industry.

Company History and Overview

Founded in 1968, American Vegetable Oils Inc. (AVO) began operating out of South Carolina growing peanuts and extracting peanut oil. They later expanded into cottonseed and soybean oil production through a processing facility based in Georgia.

As demand grew for corn, canola, sunflower and blended oils, AVO added extraction mills throughout major crop farming regions. They now manage over 35 manufacturing plants across the United States and Canada.

Today, AVO produces over 3 billion pounds of vegetable oil annually providing consumer and commercial oils along with food ingredient oil solutions. They remain family-owned, now in the third generation of leadership.

Vegetable Oil Manufacturing Process

The multi-step process of manufacturing vegetable oils relies both on mechanical pressing and chemical extraction using solvents like hexane. While methods vary by oil type, AVO utilizes the most efficient technologies for maximizing oil yields.

Once oilseeds like soybeans arrive via truck or railcar to mills, they undergo cleaning, cracking, heating, pressing, solvent extraction, degumming, neutralizing, bleaching and deodorizing to derive finished vegetable oils.

Quality Control and Safety

Each AVO vegetable oil facility follows strict quality control guidelines covering all stages of production. From verifying supplier ingredient standards to testing final packaged oils, AVO ensures safety, purity, and freshness.

Their oils routinely undergo independent laboratory testing as well confirming gluten free, non-GMO, and allergen free status. Robust quality control allows AVO to guarantee customer specifications are met.

Vegetable Oil Nutrition Overview

All vegetable oils provide a concentrated source of calories and certain nutrients. Levels vary significantly however based on oil type, origin and processing methods. Moderation remains key for health.

Calories

With nearly 120 calories per tablespoon, vegetable oils like soybean and canola contain just as many calories as olive oil or butter. Portion control prevents excess energy intake when baking, sautéing foods or making dressings.

Fat Composition

While rich in polyunsaturated and monounsaturated fats, most vegetable oils lack omega-3s except for soybean and canola oil. Corn, peanut, and sunflower oils tend higher in less healthy omega-6 fats when overconsumed.

Vitamin E

Known for vitamin E content, one tablespoon of oils like wheatgerm, sunflower, and safflower oil provides 10-25% of daily needs. Vitamin E serves as an antioxidant protecting against cell damage from free radicals tied to disease.

Plant Compounds

Vegetable oils house a variety of plant sterols, flavonoids, and other compounds with antioxidant effects. However levels pale in comparison to seeds and whole vegetables which haven't been refined. Thus moderation remains key.

Balancing intake of omega-3s and omega-6s from various vegetable oils, nuts, seeds and fish helps limit inflammation linked with chronic illnesses.

Debating Vegetable Oil Health Impacts

Considerable controversy exists regarding risks of high vegetable oils consumption and ultra-processed foods using them. Evaluating the science helps identify appropriate intake levels.

Cardiovascular Health Debate

While rich in "good fats," some research correlates excess intake of vegetable oils high in omega-6s like corn and cottonseed oil with inflammation, oxidative stress, arterial plaque buildup and higher cardiac risk.

However vegetable oil based diets lower LDL and raise HDL cholesterol levels which should provide cardiovascular protection. More research on long term impacts gets underway shortly.

Obesity and Diabetes Connections

Some scientists hypothesize overconsumption of omega-6 heavy vegetable oils found in processed snack foods contributes to rising obesity, metabolic syndrome and diabetes rates.

However evidence directly linking vegetable oil intake with weight gain remains limited thus far. Physical inactivity and excess calories from any food source drive fat storage and metabolic issues over time.

Cancer Risk Studies

Processed vegetable oils high in omega-6 fat and trans fats from partial hydrogenation may correlate with certain cancer types like non-Hodgkin's lymphoma when consumed in excess.

However observational studies show mixed results. More clinical trials are underway exploring this potential relationship between high vegetable oil intake and cancer development.

Vegetable Oil Consumption Recommendations

Enjoying vegetable oils from companies like AVO in moderation as part of balanced nutrition plan provides health protective benefits for most people.

Total Fat Intake Guidelines

To avoid weight gain and metabolic complications, total daily fat calories should account for 20-35% based on individual health goals. This allows room for varied fat sources like nuts, avocado and occasional red meat without relying solely on vegetable oils.

Moderating Omega-6s

Getting plenty of anti-inflammatory omega-3 fats from oily fish, walnuts and flax while limiting high omega-6 vegetable oils aids optimal health. Shoot for under 10% of total calories from omega-6s specifically.

Minimizing Trans Fats

Partially hydrogenated vegetable oils contain artery-clogging trans fats shown to increase heart disease exponentially. When buying packaged foods or eating out, checking labels helps avoid trans fat sources common until recently.

Focusing on Whole Foods

Emphasizing mostly whole, minimally processed foods whenever possible ensures higher intake of all protective nutrients, fiber and plant compounds. then moderate amounts of oils, butter and other fats pose little concern.

The Future of Vegetable Oils

Looking ahead, companies like American Vegetable Oils Inc. (AVO) pursue agricultural and technological advancements allowing more sustainable, nutritious vegetable oil production through regenerative farming practices, non-GMO oilseeds development and improved processing methods.

Innovations like high oleic oilseeds breeding increase stability for frying and well as raising monounsaturated fat levels. Consumer education also continues regarding optimal intake levels, cooking smoke points, storage and substitution options.

As technology and farming techniques progress, vegetable oils should become increasingly efficient and versatile ingredients for both commercial and at-home kitchens.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.