Raw materials & ingredients for food Industry

Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms.

Palm kernel oil is an edible plant oil derived from the kernel of the oil palm Elaeis guineensis.

Palm Olein is the liquid fraction obtained by the fractionation of palm oil after crystallization at controlled temperatures.

RBD Palm Stearin is solid fraction obtained by the fractionation of palm oil after crystallization at controlled temperatures.

Coconut oil is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm. It has various applications as food or in cosmetics.

is a vegetable oil extracted from the seeds of the soybean.

Olive Oil – is a fat obtained from the olive.

Cocoa Butter Substitutes are lauric based, hardened, non tempered fats with not more than 0.5% trans fat.

Palm olein is fractionated again to get a more liquid fraction.

Since palm oil is hydrogenated, it exhibits higher stability and longer shelf life.

The high-proportion of oxidation-prone linolenic acid is undesirable for some uses, such as cooking oils Hydrogenation may be used to reduce the unsaturation in linolenic acid. The resulting oil is called hydrogenated soybean oil.

is a thick paste that is made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate.

It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar

is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air.

Juice concentrates are generally frozen, concentrated forms of juices and juice drink blends.

Dehydration is the process of removing water or moisture from a food product. Dehydrated foods are ideal for backpacking, hiking, and camping because they weigh much less than their non-dried counterparts and do not require refrigeration.

is a starch extracted from cassava root.

Cocoa powder comes from cocoa beans that grow in pods on the cacao tree.

is a white free-flowing Vinyl Acetate-Ethylene copolymer base powder, readily redispersible in water to form stable emulsion. redispersible powders used in combination of cement and plaster, or as a sole binder in other dry-mix formulation.

is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.

is a synonym of D-glucose and refers to the pure, crystalline monosaccharide obtained after a total hydrolysis of starch. It exists in two forms — dextrose monohydrate which contains one molecule crystal water in contrast to anhydrous dextrose, which contains none.

is a binder, a substance that sets and hardens and can bind other materials together.

Is a simple polyol compound. It is a colorless, odorless, viscous liquid that is widely used in pharmaceutical formulations.

is a saturated fatty acid with an 18-carbon chain and has the IUPAC name octadecanoic acid. It is a waxy solid and its chemical formula is C17H35CO2H.

is a weak organic acid with the formula C6H8O7. It is a natural preservative which is present in citrus fruits.

is the sodium salt of formic acid, HCOOH. It usually appears as a white deliquescent powder. Sodium formate is used in several fabric dyeing and printing processes.

is the calcium salt of formic acid, HCOOH. It is also known as food additive E238 in food industry.