PALM OIL
Palm Oil
Sustainable Products:
» Crude Palm Oil
» Refined Palm Oil
» Kernel Palm Oil
»Palm Kernel Cake.
Crude Palm Oil (CPO) is cholesterol-free. Naturally semi solid characteristic at room temperature with a specific origin melting point between 33ºC to 39ºC, it does not require hydrogenation for use as a food an ingredient.
CPO is deep orange red in color due to the high content of natural carotenes. Palm oil is rich source of carotenoids and vitamin E which confers natural stability against oxidative deterioration.
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Crude Palm Oil (CPO) is cholesterol-free. Naturally semi solid characteristic at room temperature with a specific origin melting point between 33ºC to 39ºC, it does not require hydrogenation for use as a food an ingredient.
CPO is deep orange red in color due to the high content of natural carotenes. Palm oil is rich source of carotenoids and vitamin E which confers natural stability against oxidative deterioration.
» Contact Us for more information.
Refined Palm Oil (RPO) based ingredients are found in approximately 50% of products on supermarket shelves, including food and non food items. Palm oil in many countries is used as a simple frying oil, but many other markets make use of both palm and palm kernel oil:
Consumer retail Food and Snack Manufacturers, Pharmaceutical, Industrial and Food Service/Service Industry.
» Contact Us for more information.
Refined Palm Oil (RPO) based ingredients are found in approximately 50% of products on supermarket shelves, including food and non food items. Palm oil in many countries is used as a simple frying oil, but many other markets make use of both palm and palm kernel oil:
Consumer retail Food and Snack Manufacturers, Pharmaceutical, Industrial and Food Service/Service Industry.
» Contact Us for more information.
Palm Kernel Oil (PKO), finds uses in margarine, confectioneries, coffee whitener, filled milk, biscuit cream and coating fats; with little or no further processing. Also used as an ingredient in the production of non-hydrogenated trans fat free margarine.
Palm kernel stearin is used to substitute for the more expensive cocoa butter in many of its traditional applications. When hydrogenated, palm kernel stearin exhibits performance superior to that of cocoa butter.
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Palm Kernel Oil (PKO), finds uses in margarine, confectioneries, coffee whitener, filled milk, biscuit cream and coating fats; with little or no further processing. Also used as an ingredient in the production of non-hydrogenated trans fat free margarine.
Palm kernel stearin is used to substitute for the more expensive cocoa butter in many of its traditional applications. When hydrogenated, palm kernel stearin exhibits performance superior to that of cocoa butter.
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Palm Kernel Cake (PKC) which is the solid residue left behind after the extraction of oil from the kernels of the palm fruits. It is now well entrenched as a major feed ingredient in beef and dairy feed.
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Palm Kernel Cake (PKC) which is the solid residue left behind after the extraction of oil from the kernels of the palm fruits. It is now well entrenched as a major feed ingredient in beef and dairy feed.
» Contact Us for more information.