At New Orleans Grease Trap Cleaning and Cooking Oil Recycling we would like to differentiate the difference between Used Cooking Oil (UCO), Waste Vegetable Oil (WVO), and Grease.
What is Waste Vegetable Oil (WVO)?
Waste Vegetable Oil (WVO) is spent deep fryer oil that has been used by restaurants, commercial food establishments, and general households for the process of frying or “deep frying” food. Waste Vegetable Oil is primarily made from processed vegetable based oils such as soybean oil, peanut oil, olive oil, palm oil, canola oil (rapeseed oil), corn oil, and cotton-seed oil, and 99.99% of all deep fryer cooking in the United States is done with WVO.
What is UCO?
Used Cooking Oil (UCO) is a broad term used mainly in the recycling industry for restaurant waste oil. Most of the time UCO and Waste Vegetable Oil (WVO) are used synonymously. However, used cooking oil and waste vegetable oil differ in that UCO will also be comprised of animal fat based oil products such as lard, meat & animal fat drippings, and even butter. Although WVO is the primary source used in the deep frying of foods, UCO is the combination of waste oil products that are recycled.
What is Grease?
Grease is a broad term within the waste oil and commodities industry that can be broken down in to two categories: Yellow Grease and Brown Grease. Although a bit confusing, Yellow Grease is a term used synonymously with UCO. From a chemical standpoint, Yellow Grease (or UCO) is grease with less than 15% free fatty acids (FFAs). Whereas grease with more than 15% FFAs is defined as Brown Grease. Brown Grease grease that is rendered from grease trap and grease interceptor waste, and the rendering process for Brown Grease includes heating, dewatering, and removal of all solids.
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