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N K Proteins Pvt Ltd. aka Tirupati Edible Oils has been one of the leading companies in the Edible Oil Industry for more than three decades. Being commenced on 27th March 1992 as Maruti Proteins Ltd. we have widened our landscape through quality products. The company has made its place in the hearts of Indian families over the years through one core idea, which is Purity. N K Proteins has also been one of the largest manufacturers and exporters of castor oils, its derivatives, its by-products and de-oiled cake (DOC) across the globe for more than three decades. The company is backed by 3 strong pillars – Quality, Research and Innovation. The face and promoters of the company are Mr Nimish Patel and the Late Shree Nilesh Patel. This empire of pure love for food produces 1775 MT of refined oil per day with complete vertical integration.
N K Proteins has started with another vertical that makes its way into the cold-pressed oil genre. Olixir dives deeper into health and wellness for one’s body. It promotes a healthy lifestyle by incorporating healthy oils for hair, body, skin and nails.
N K Proteins has built a humongous fully integrated manufacturing facility near Ahmedabad city in Gujarat. It is very well equipped with the latest technology and world- class manufacturing facilities. It is also built keeping the logistics in mind which can add value too. It is designed over 53000 sq. mtr along with heavily integrated machines.
With utmost effort, ethics and the best resources, N K Protein strives to be the best in the market and provide a comfortable working environment.
The Chairman & Managing Director of N. K. Proteins Pvt. Ltd., Mr. Nimish Patel has no secret formula for winning. For him, winning is all about taking chances with zero level compromise and perfection for quality & performance. On the 27th day of March 1992, he decided to take one big chance and started his success journey in the Edible Oil Industry. It is since that day N. K. Proteins is enjoying its continual growth and leadership position in the industry. He looks after designing business strategies and marketing of various edible oil products.
Shri Nimish Patel
Shri Kamlesh Patel, who has over 30 years of expertise in the edible oil industry, is managing the N. K. Proteins production plant. His strongest performance is in the field of production and operation management. He actively participates in the company’s operations and general administration as well. His proficiency in plant and utility management allows N. K. Proteins to operate a manufacturing process that is almost entirely error-free.
Shri Kamlesh Patel
Mr. Priyam Patel is representing the next generation of N K Proteins as he’s a highly accomplished business personnel and a seasoned international traveller. He took the reins of the family business at the very young age of 21. He has emerged to be one of the most dynamic and vibrant faces of N K Protein. His contribution solidifies his position and role in the company. His unwavering commitment has bestowed him with the title of ‘Rising Star of the Year 2019’ at the Globoil Awards. He spearheaded the Tirupati Cottonseed Oil to clinch the coveted ‘Best Brand Award’ at the 2019 Brand Leadership Award.
Mr. Priyam N Patel
Darshan Patel brings unparalleled expertise and a profound understanding of the intricacies of the oil industry. He has over 30 years of invaluable experience in the dynamic field of the edible oil industry. He plays a key role in driving sales and procurement strategies. His astute leadership has not only optimised procurement processes but has also been instrumental in fostering robust relationships with suppliers, ensuring the highest quality standards for our products. He also actively manages the distribution network, leveraging his extensive industry network to expand our market reach.
Shri Darshan Patel
Ms. Bhavna Shah, our esteemed Deputy Chief Executive Officer (CEO), brings her strategic expertise and 28 years of global business acumen to spearhead organizational growth. Renowned for delivering consistent profitability and fostering strategic partnerships in dynamic environments, she has led businesses at an international level, collaborating with c-suite leaders and dignitaries. As a keynote speaker and advocate for women’s empowerment, Bhavna inspires and unleashes leadership potential. Her professional demeanor reflects elegance and humility, while her leadership shines through her multifaceted responsibilities and impactful presence on various stages.
Ms. Bhavna Shah
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Indian cuisine is a mixture of different flavors that originated from different regions. Every region adds an identifiable taste to food; from the coastal Karnataka region, which emphasizes coconut and seafood, to the vast plains of Eastern India, where mustard seeds and oil flourish.
Four fats ghee, coconut, sesame, and neutral oils dominate Indian cuisine in the southern region.
We examine the health advantages, smoke points, and unique qualities of Indian cooking oils as we explore their world.
We examine the top options for Indian cooks, from the commonly used groundnut oil to the nutrient dense rice bran oil and the Mediterranean flair of olive oil.
Come along on a succinct but delicious exploration of the wide ranging world of oils and fats that characterize Indian cookery.
Blessed with fertile plains due to the nutrient rich soil transported by the Ganges River, Bengal and the eastern provinces of India experience a warm climate that makes two annual harvests possible, including the staple crop of rice.
Vegetables grow well here, especially mustard, which is why mustard oil and seeds are often used in traditional cookery.
Furthermore, the closeness to the ocean guarantees that seafood is often a part of Bengali curries.
The Mangalorean cuisine along the coast places a strong emphasis on seafood and makes considerable use of coconut and coconut oil, whereas the Navayath community in northern Karnataka is well known for its meat based dishes.
Coconut oil is a distinctive addition to food in southern India, especially in Kerala, where its delicious aroma and flavor make it the favored option.
Pure Kerala coconut oil improves the taste and aroma of their meals.
Four main fats are used extensively in South Indian cooking: sesame oil, coconut oil, clarified butter (ghee), and neutral oils like vegetable, corn, or sunflower oil.
Some enthusiasts even choose to use avocado oil when preparing South Indian dishes.
Sesame oil is used in pickle production, however ghee, coconut oil, and sesame oil are frequently used for tempering.
Coconut oil is one option for a neutral oil for cooking at high temperatures, but there are other good options as well, such as vegetable cold pressed sunflower oil.
The fats found in plants and seafood are mostly monounsaturated and polyunsaturated.
Nuts, corn, soybeans, sunflower seeds, sesame, and safflower oils are examples of polyunsaturated oils that are liquid both at ambient temperature and in the refrigerator.
Conversely, monounsaturated oils harden when chilled but remain liquid at ambient temperature.
The benefits of monounsaturated fatty acids exist. They are frequently seen as a better alternative to prevent heart disease, and suggestions are made to consume them rather than polyunsaturated and saturated fat.
Trans fats are created when unsaturated fats are hydrogenated to increase their shelf life. They then become saturated fats. These lipids increase bad cholesterol (LDL) while lowering good cholesterol (HDL).
Shortening, margarine, and Vanaspati are common sources. Trans fat is widely used in restaurants, processed foods, and mass produced goods like cakes and pastries since it is an affordable fat source.
Exercise caution and select the appropriate oil by going with healthier options.
The most distinguishing features of mustard oil, which is made from the seeds of the mustard plant, are its deep gold color, spicy flavor, and unique perfume.
This oil, which is especially loved in Bengal and eastern India, is essential for adding flavor to a variety of foods. Some Rajasthani delicacies also depend on its unique flavor.
In cooking, mustard oil is frequently handled differently. It is heated almost to a smoking temperature, chilled, and then reheated once more.
With the use of this particular technique, mustard oil’s potent scent can be subdued and used in a wider variety of culinary applications.
Mustard seeds are used to make mustard oil, which has a strong scent and a rich yellow color. It contains erucic acid, which can be dangerous in high doses, along with omega 3 and omega 6 fatty acids, which are good for health.
The oil’s distinct qualities are preserved by careful treatment, which also makes sure the oil complements the flavors of the foods it is used ineffectively.
Because mustard essential oil is a potent stimulant, it is used to increase circulation.
This is very beneficial to you since it gives your various organs oxygenated blood at a much faster rate, enhancing their overall health and efficiency.
Additionally, mustard oil helps to maintain the integrity of your digestive tract by encouraging the liver and spleen to secrete bile and gastric juices.
Additionally, the mustard oil affects intestinal peristalsis, which promotes better and more frequent bowel motions.
Even though it might not seem like a benefit, there is one. In a way, you can utilize an irritation as a stimulus to jump start your organs if they’re not working properly or are numb.
It will show the state of the organ and how well it reacts to outside stimuli.
Furthermore, the application of mustard oil is utilized to excite and promote muscular growth.
People who are underweight or malnourished, and who don’t often feel hungry, can benefit from using mustard essential oil.
This is due to the oil’s ability to increase appetite and encourage overeating. This occurs as a result of the oil’s dual properties as an irritant and stimulant.
Most people experience hunger because mustard oil makes their stomach feel fuller and helps secrete bile and gastric secretions. As a result, by making you feel hungry, it may motivate you to eat more.
Because of its potent antibacterial qualities, mustard oil is also well-known for combating bacterial illnesses. Both internal and external infections respond well to it.
It can be topically given externally to a wound to stop it from becoming infected.
Internally, it can aid in the fight against infections that affect the digestive tract, urinary tract, colon, and excretory system as a whole.
Maize is the third most important cereal crop in India. One of the most popular types of cooking oil is corn oil, which is derived from maize and is especially appreciated for use in deep frying.
Corn oil’s high smoke point is a crucial characteristic since it makes it safe to use in high heat culinary techniques including grilling, sautéing, and frying without burning or smoking.
Its subtle and impartial flavor also adds to its adaptability by making sure that it enhances rather than overrides the flavors of other ingredients in a variety of dishes.
Although corn oil is not intrinsically hazardous, it is important to remember that it is heavily processed and often used in less healthful cooking methods, such as deep frying.
Similar to well known vegetable oils like canola oil, maize oil is high in omega 6 fatty acids, which can have negative health consequences and cause inflammation if ingested in excess over time.
Therefore, to ensure that the benefits of corn oil are maintained without sacrificing general health, moderation in the use of refined oil and a balanced dietary fat intake are advised.
There are several advantages to eating maize oil for your health. Several beneficial effects have been connected to maize oil’s notably high content of certain phytosterols, including:
Using corn oil can also significantly reduce cholesterol. A simple diet change of substituting saturated fats with maize oil reduced total cholesterol levels by an average of 16%, according to the results of 30 trials.
The temperature at which cooking oil begins to burn and release smoke is known as its smoke point. Food may taste bad as a result of this.
The smoke point of various oils varies in temperature, from low to high.
The smoke point is influenced by various factors, including the type of oil used, the heat used, the air inside the oil container, and the quantity of free fatty acids (FFA).
Higher FFA oils have a quicker rancidity and smoking point. As oil smokes, it decomposes and releases compounds that alter the taste of food.
Stir frying is one cooking technique that could be superior even though it can cause smoke. Overheated fats can deplete the oil’s good properties and unleash dangerous free radicals.
Selecting an oil with a high smoke point is crucial when tempering with it. Canola oil, corn oil, sesame oil, coconut oil, and vegetable oil are good choices.
Clarified butter, or ghee, is an additional option. However, because of their lower smoke point, unclarified butter and olive oil should not be used.
Because of its many uses, including deep frying, pan frying, grilling, salad dressings, pickles, and traditional Indian curries, rice bran oil stands out as the greatest cooking oil.
Amazingly, it enhances without dominating the prepared food’s flavors and fragrances. Rather, it aids in preserving textures that are crisp, fresh, and non sticky for a longer amount of time.
Because of its culinary and health benefits, rice bran oil is one of the healthiest cooking oils for pan frying.
It is widely used in several Asian nations, including as Japan, Korea, China, Taiwan, and Thailand, as a high quality edible oil.
Because of its mild flavor that complements rather than overpowers a meal, rice bran oil is a great alternative to olive and canola oils when it comes to frying and baking.
It has an earthy, nutty flavor that is similar to peanut oil, and because of its high smoke point, it may be cooked at high temperatures.
All things considered, rice bran oil’s culinary qualities, nutritional worth, and adaptability make it a popular ingredient in many Asian cuisines.
The buildup of dangerous substances in your body known as free radicals leads to oxidative damage. It can result in chronic ailments and age and harm cells.
Bioactive substances called antioxidants have the ability to neutralize free radicals and shield your body from oxidative harm.
Gamma oryzanol and vitamin E are abundant in rice bran oil. Beta carotene, another type of antioxidant, is abundant in red rice husk oil.
According to studies, your body is protected by these bioactive molecules that chase out free radicals.
Studies reveal that rice bran oil strengthens the immune system in illnesses.
It has elements that strengthen the immune system, including as minerals, omega fatty acids, phytosterols, and antioxidants such gamma oryzanol.
Eating food cooked in rice bran oil helps shield the body from illnesses and infections.
Conditions like diabetes, cancer, and heart issues can all be brought on by inflammation.
According to reports, ferulic acid and gamma oryzanol, two of the rice bran oil’s powerful bioactive components, may have anti inflammatory effects.
Research on mice demonstrates that rice bran oil decreases inflammatory chemicals and provides energy to cells.
Gamma oryzanol and ferulic acid are also anti allergic substances. To stop allergies, they inhibit the chemicals that cause inflammatory reactions and boost immune cells.
Groundnut oil, which is made from groundnuts, is an essential source of energy for us and satisfies certain dietary requirements.
Rich in heart healthy monounsaturated fatty acids (MUFA), this cooking oil lowers bad cholesterol levels without compromising levels of good cholesterol.
Groundnut oil, with its additional omega-6 fatty acids, is perfect for cooking.
Its high smoking point helps it retain its nutritional value even at greater temperatures. It is low in saturated fats and high in polyunsaturated fatty acids.
Groundnut oil, sometimes referred to as peanut oil, is prized in Indian cooking customs for its superb stability in a variety of cooking techniques and mildly nutty flavor.
Mustard oil is used in the northern and northeastern states, whilst peanut oil is preferred in the regions of Andhra and Maharashtra. Its distinct flavor adds to the varied range of Indian food.
Numerous scientific studies have demonstrated that cooking with groundnut oil can enhance heart health and lower the risk of cardiac problems.
Rich in monounsaturated and polyunsaturated fatty acids, which reduce the risk of heart disease, groundnut oil is also high in vitamin E. Additionally, groundnut oil contains no cholesterol.
Its unsaturated fats contribute to cardiovascular health by raising HDL cholesterol and decreasing LDL cholesterol.
It is thought that groundnut oil benefits diabetes. Its unsaturated fats increase the body’s sensitivity to insulin. Additionally, peanut oil’s oleic acid encourages the generation of insulin and aids in the management of type 2 diabetes.
Rich in phytophenols and vitamin E, cold pressed groundnut oil functions as an antioxidant to lessen oxidative stress in the body.
Antioxidants have the ability to slow down the aging process and shield the body from degenerative illnesses like Alzheimer’s.
Additionally, the antioxidants’ anti inflammatory qualities promote joint health and offer relief from some forms of arthritis, such as rheumatoid arthritis.
An increasing proportion of Indians are cooking with olive oil on a daily basis.
Olive oil is attractive because of its many health advantages and adaptability.
Because Indian consumers value multipurpose products, olive oil is a common selection in Indian kitchens.
Extra virgin olive oil is the recommended type of olive oil due to its superior quality.
It has a delicious, verdant flavor and is created from pure, cold pressed olives. For the health of your heart, this is the best oil.
Extra virgin olive oil improves the flavor and mouthfeel of Indian cuisine when it is used in cooking.
When sautéing spices or making a traditional curry, adding extra virgin olive oil is a tasty option that supports the growing consciousness of its benefits for health and well being.
Vitamin E, polyphenols, and a variety of other antioxidants are abundant in olive oil.
Our bodies are protected from damage by free radicals by these antioxidants. So they keep us well and shield us against heart disease, cancer, and other illnesses.
Bad cholesterol levels are linked to olive oil use. Polyphenols are abundant in olive oil. The blood pressure is lowered by these polyphenols.
Olive oil is beneficial for those who have high blood pressure. The aforementioned impacts all work to shield our hearts from different diseases.
Tyrosol, an antioxidant, is present in olive oil and helps manage diabetes mellitus.
Tyrosol reduces insulin resistance, which lessens the likelihood of abrupt blood sugar rises. When it comes to managing type 2 diabetes, olive oil is helpful.
Olive oil’s polyphenols lower blood cholesterol levels. Consequently, the buildup of cholesterol in the arteries that provide blood to the brain is stopped. This lowers the risk of stroke significantly.
Oleuropein, an antimicrobial, is present in olive oil. Strong antiviral, antibacterial, and antifungal effects are exhibited by oleeuropein.
So, eating olive oil protects us against a range of illnesses.
Sunflower oil is a great option for Indian cooking because of its neutral flavor and high smoke point.
It works well for a variety of high heat techniques, including frying, stir frying, and making curries.
Beyond its culinary diversity, safflower oil has been shown in recent research to have positive health effects.
Of particular, its balanced fatty acid composition has demonstrated the potential to lower the formation of fat.
Because of its anti inflammatory qualities, sunflower oil may be able to stop the progression of long term inflammatory conditions such as osteoarthritis, rheumatoid arthritis, and bronchial asthma.
Zinc from sunflower seeds may strengthen immunity and aid in the battle against illness.
Because sunflower oil helps create collagen fiber in oral wounds, it may also aid in the healing process.
Sunflower oil may therefore aid in boosting immunity. To validate its effectiveness, more research is necessary.
High concentrations of vitamin E, phytosterols, and linoleic acid found in sunflower oil may help treat disorders involving the brain.
Additionally, it includes choline, which may improve memory and may reduce stress, anxiety, and depression.
Safflower oil is a great option for Indian cooking because of its neutral flavor and high smoke point.
It works well for a variety of high heat techniques, including frying, stir frying, and making curries.
Beyond its culinary diversity, safflower oil has been shown in recent research to have positive health effects.
In particular, its balanced fatty acid composition has demonstrated potential in lowering the formation of fat.
In certain culinary contexts, particularly when trying to achieve a unique mustard flavor, adding 1/4 teaspoon of dried mustard to a neutral oil, such as maize or peanut oil, can achieve the desired flavor.
Known for their loud snap and pop when dropped into hot oil, mustard seeds not only offer a sensory element to the dish, but they also make a significant contribution to its overall flavor profile.
The principal applications for cottonseed oil are in packaged foods, crackers, baked products, salad dressings, and cereals.
It helps give frostings and whipped creams a creamy consistency and adds moisture to baked foods.
It functions as a skin moisturizing agent and has no scent. It is present in many different makeup items. They include cleansers, lipsticks, eye makeup, and more.
Additionally, cottonseed oil is utilized in non food items. It is a component in cosmetics, pesticides, and laundry detergents.
Cottonseed oil helps reduce inflammation and lowers the risk of heart disease since it contains linoleic acid, an omega 6 fatty acid.
In addition, it strengthens the immune system and enhances mental performance.
Cottonseed oil contains oleic acid, which lowers blood pressure and cholesterol. It also combats infections and aids in the prevention of Type 2 diabetes.
Cottonseed oil contains vitamin E, which calms and hydrates skin. Additionally, it aids in the prevention of several skin disorders like dark spots, scars, and more.
Cottonseed oil contains polyunsaturated fat, which is believed to strengthen the heart, and monounsaturated fat, which raises HDL cholesterol.
Cottonseed oil contains Omega-6 fatty acids, which can lower the chance of developing serious illnesses like cancer.
Because this oil contains monounsaturated fat, it also helps lower the risk of stroke and all causes of death.
In a statistical framework, all causes of death are associated with illnesses or hazardous exposures, like radiation or toxic substances.
Cottonseed oil contains polyunsaturated fat, which is believed to strengthen the heart, and monounsaturated fat, which raises HDL cholesterol.
Cottonseed oil contains Omega-6 fatty acids, which can lower the chance of developing serious illnesses like cancer.
Because this oil contains monounsaturated fat, it also helps lower the risk of stroke and all cause death.
In a statistical framework, all causes of death are associated with illnesses or hazardous exposures, like radiation or toxic substances.
Refining an oil serves the objective of eliminating contaminants that degrade its quality and shorten its shelf life as well as consumer acceptability.
However, high temperatures applied to oils during the refining process may cause them to degrade and produce harmful chemicals.
Therefore, if you’ve been wondering if refined oil is healthy for you, the answer is that you should stay away from it.
It is better to use extra virgin or cold pressed oils since they are richer in nutrients and can be used for cooking as well as boosting the nutritional content of meals!
As you can see, several kinds of fatty acids are present in edible oils, and these guys have a variety of functions in our bodies’ metabolisms.
As if they were employed by themselves! Thus, these fatty acids can be divided into three major classes:
Let’s explore the realm of ghee and oils! You know, they contain three different kinds of fats:
These guys, even at room temperature, are solid. They contain something our body uses immediately rather than accumulating as fat: Medium Chain Triglycerides.
Recent research indicates that butter and ghee, which are high in SFA, have certain nutritional properties.
But always remember moderation is the key! An excess of these lipids might cause weight problems. And there are saturated fats in coconut oil as well!
These are liquid when left out in the open. Omega 6 fatty acids predominate over omega 3 fatty acids in PUFA rich oils.
While omega 6 can decrease “bad” as well as “good” cholesterol, its effects on the arteries may not be entirely positive.
Furthermore, PUFA oils have a somewhat lower stability, which may cause irritation.
At room temperature, these are likewise liquid.
MUFA is the hero! It increases the amount of “good” cholesterol (HDL) and decreases “bad” cholesterol (LDL) in our blood. That warms our hearts immensely!
Rich in MUFA are oils like peanut oil, canola oil, avocado oil, and olive oil (to a certain extent). Including them in your diet is therefore heart healthy.
Well, there’s still more! Antioxidants such as tocopherols, oryzanol, carotenoids, tocotrienols, phytosterols, and other nutrients abound in edible oils.
When used sensibly and to replace trans or saturated fats, both MUFA and PUFA can help lower cholesterol and lower the risk of heart disease.
Now, my buddy, let’s get down to the specifics of oil extraction! Heat treated and cold pressed are the two primary methods used worldwide to create oil.
To extract the oil from the seeds, they raise the temperature using the heated technique.
The seeds are broken down, and the oil is then purified and bleached using chemicals.
Granted, it provides you with more oil, but the quality suffers, making it unfit for human consumption.
The better approach is this one: the cold pressed technique! No, they don’t cool the oil; instead, they extract it from the seeds under pressure without using much, if any, heat. Less oil might come from it, but what do you know?
The caliber is excellent! For this reason, cold pressed cooking oil is highly recommended as being far healthier.
Thus, keep in mind that when it comes to the oils we use in our kitchen, quality is just as important as quantity.
Oil is a necessary component of most foods and a good source of fat.
But not all oils are created equal, so it’s worthwhile to go above and beyond to choose a natural cooking oil that won’t negatively impact your health.
Furthermore, even though some oils are better for you than others because of their nutritional makeup, you should still use them sparingly because of their high calorie content.
And never forget that your daily requirement for good oils varies depending on your age, lifestyle, and level of physical activity.
A balanced diet, often exercise, and two to three tablespoons of fats per day are generally the components of a healthy lifestyle.
So let’s live a better, happier life by making wise decisions and savoring the benefits of these cooking oils!
Late Shri Nilesh Patel (1965-2020) was a pioneer in the Edible Oil Industry. In the 1960s his determination, devotion, generosity and knowledge made it possible to build an empire of N K Proteins and Tirupati Edible Oils. He was an Entrepreneur, Philanthropist, Team Player, Leader and a great Family Man. He has moved mountains to make N K Proteins what it is today and this prestigious estate will always be grateful for all the lessons. He always stood by “Excel to Exceed” because his passion was his driving force. He is and will always be the face of N K Proteins and we will always celebrate his teachings.
Shri Nilesh Patel Founder