Innovative Solutions for Eco-Friendly Palm Oil

Premium Crude & Refined Palm Oil

Dairy Fats – Milk Fat Replacer

Crude Palm Kernel Oil

Culinary- Palm Kernel Olein

Sunflower Oil

Palm Kernel Oil

Culinary – Soybean Oil

Confectionary Spreads

Desiccated Coconut High Fat Fine Grade

Confectionary- Cocoa Butter Replacer (CBR)

Desiccated Coconut High Medium Grade

Palm Oil

Coconut Oil

Frying Fats

Blended Oils

Cocoa Butter Substitute (CBS)

Cocoa Butter Improvers (CBI)

Confectionary – Cocoa Butter Equivalent (CBE)

Bakery Fats- Vegetable Ghee

Bakery – Margarine

Confectionary – Filling/Creaming Fats

Confectionary Coating

Bakery Fats – Shortening

Non Food – Soup Noodle

Non Food – Palm Kernel Stearin

Non Food – Palm Fatty Acid Distillate

Non Food- RBD Palm Stearin

Non Food – Glycerin

Culinary – Soybean Oil

Soybean oil is a vegetable oil derived from the seeds of the soybean (Glycine max). It ranks as one of the most popular cooking oils worldwide and is the second most widely used vegetable oil.

Culinary- Palm Kernel Olein

Palm Kernel Olein is a fully refined, bleached, and deodorized vegetable oil. This lauric-based liquid coating solidifies rapidly upon contact with ice cream during dipping. Its high melting point and sharp melting profile create smooth, non-brittle coatings that remain intact while eating ice cream.

Sunflower Oil

Premium vegetable cooking oil made from 100% sunflower oil

Palm Kernel Oil

Premium Vegetable cooking oil is an exceptionally high-quality edible vegetable oil that is carefully extracted from the nutritious fruit of the oil palm kernel. This oil is valued for its purity and its suitability for a wide range of culinary uses, making it a preferred choice in kitchens and food preparation around the world.

Palm Oil

 Premium Vegetable cooking oil made from 100% palm oil

Coconut Oil

Premium vegetable cooking oil made from 100% coconut oil

Frying Fats

Premium vegetable fats made from 100% palm oil

Blended Oils

Premium vegetable cooking oil made from a blend of Palm Oil and Soft Oils.

Cocoa Butter Substitute (CBS)

Recommended as a full substitute for cocoa butter in compound chocolate for enrobing, couvertures, and molding. The compound chocolate offers excellent mouthfeel, glossy finish, smooth melting, and strong fat bloom resistance. It forms stable crystals quickly without tempering. Cocoa butter should be under 5% of total fat, so low-fat cocoa powder is recommended.

Cocoa Butter Improvers (CBI)

Giving you a super compound with tailor-made melting properties similar to chocolate and with a rich chocolate flavor. You can also customize crystallization properties, making production easier while reducing waste.

Confectionary – Cocoa Butter Equivalent (CBE)

Ensures a rich milky sensory experience and a smooth, creamy mouthfeel while also providing effective bloom-retarding properties. This is achieved by partially or fully replacing milk fat in super compound recipes, enhancing both texture and stability.

Bakery Fats- Vegetable Ghee

Cooking methods like frying and baking, along with making traditional Arabic sweets, are essential skills. This covers cream crackers, biscuits, cookies, and desserts like baklava. It also includes cakes, pies, breads, and delicate cream fillings for biscuits and wafers. Each demands precise techniques and care to get the right texture and taste.

Bakery Fats – Shortening

Cream crackers, biscuits, cookies, cakes, pies, pastries, bread, and other baked goods. It is also ideal for making cream fillings for biscuits and wafers, as well as for continuous industrial frying.

Bakery – Margarine

 This product is specially formulated with a unique blend of ingredients designed specifically for the preparation of a wide variety of puff pastry products. It is ideal for making items such as cakes, muffins, pancakes, buns, cream fillings, icings, pan-fried goods, and biscuits, ensuring excellent texture and flavor in each baked creation.

Confectionary – Filling/Creaming Fats

A versatile soft confectionery fat ideal for creamy, smooth fillings in wafers, biscuits, and other treats. It also works well as a milk fat replacer in ice cream mixes, yogurt, caramel, and toffee, ensuring great texture and consistent flavor.

Confectionary Coating

Used as a full substitute for cocoa butter in compound chocolate coatings for non-critical uses like short-life bakery coatings, ice cream coatings, and ice cream mass. It is also suitable for fillings in biscuits and confectionery. Additionally, it can replace butter fat in non-dairy products like coffee whiteners and whippable toppings.

Confectionary Spreads

 is specially formulated for preparing soft chocolate filling centers in the bakery and confectionery industries. The chocolate paste produced is soft and glossy across a wide range of temperatures. It offers excellent mouthfeel, flavor release, and spreadability. The chocolate paste remains soft even after baking.

Confectionary- Cocoa Butter Replacer (CBR)

Used as a partial or full substitute for cocoa butter in compound chocolate coatings for biscuits, wafers, nougat, nuts, and raisins. It can be combined with oil-based nuts without causing off-flavors. The chocolate coating forms stable crystals quickly without tempering. Cocoa butter can make up to 20% of the total fat content in the recipe.

Desiccated Coconut High Fat Fine Grade

Desiccated Coconut high fat is grated and dried coconut meat from mature coconuts. The white meat is granulated into fine and medium grades. It’s commonly used as a topping for curries, Asian dishes, cooked cereal, granola, and baked goods. It’s also used in biscuits, confectionery, bakery, and ice cream. It contains no cholesterol or trans fats and is rich in dietary fiber, manganese, copper, and selenium.

Desiccated Coconut High Medium Grade

We use only the finest, freshest coconut meat, carefully selected to produce premium desiccated coconut with a rich coconut flavor and bright white color.

Our vision is to deliver the highest standards and consistent quality in coconut products. We are committed to ensuring that only the safest and finest products reach the production lines of manufacturers and the tables of devoted homemakers.

Non Food – Soup Noodle

Soap noodles are the fatty acids derived either from vegetable oil or animal fats used as the main ingredient in the production of soap bars. It is produced from the saponification of neutral fats and oil, neutralization of fatty acid and saponification of methyl esters.

Non Food – Palm Kernel Stearin

Palm kernel stearin is the palm fraction with the highest melting point. Solid at room temperature, it is white and neutral in flavor.

Non Food – Palm Fatty Acid Distillate

Producing renewable fuels from PFAD benefits the climate by efficiently utilizing waste from the palm oil refining process. Instead of discarding PFAD as waste, this by-product—unwanted in the food industry—becomes a valuable resource for other sectors.

Non Food- RBD Palm Stearin

Palm stearin is the solid fraction of palm oil obtained through partial crystallization at a controlled temperature. It is referred to as a stearin because it represents the solid portion of fats and oils, with oleins being the liquid fraction, rather than referring to glyceryl tristearate.

It varies more in composition than palm olein, the liquid part of palm oil, especially in solid fat content, leading to more variable physical traits. Like crude palm fruit oil, palm stearin contains carotenoids, but physically refined palm oils do not, as refining removes or destroys them.

Non Food – Glycerin

Glycerine is a versatile product used in many industries, such as antifreeze, tobacco, coatings, and paper. It is a sugar alcohol with three hydroxyl groups, making it water-soluble and hygroscopic. The glycerine produced has a purity of at least 99.5 percent, often reaching 99.9 percent.