RBD Soybean Oil
Soybean oil is the world’s most widely used edible oil and is commonly called vegetable oil. Soybean oil is very popular because it is cheap, healthy and has a high smoke point.
Liquid soybean oil is low in saturated fat, contains no trans fat, and is high in poly- and monounsaturated fats. It’s also the principal source of omega-3 fatty acids and contains no cholesterol. Soybean oil has little flavour, which is an advantage because it won’t interfere with the taste of the food.
RBDW Sunflower Oil
This pale yellow coloured oil, extracted from sunflower seeds, is a very stable oil with a long shelf life and without hydrogenation. Sunflower oil is light in taste and appearance and supplies more Vitamin E than any other vegetable oil. It is a combination of monounsaturated and polyunsaturated fats with low saturated fat levels.
RBD Corn Oil
RBD Corn Oil is produced from highly selected corn and is further refined to give excellent light and pure quality oil. The oil is naturally rich in polyunsaturated fatty acids and low in saturated fats. Corn oil is cholesterol free, light in colour and bland in taste. It reduces the risk of heart disease by reducing the bad cholesterol level in the body.
RBD Groundnut / Peanut Oil
Groundnut (peanut) oil is high in mono-unsaturated fats and is more stable than any other type of oil. It usually does not require artificial additives. It is extremely robust and produces fewer flavour defects with long term use as compared with many other oils. Groundnut oil has a characteristic, slightly nutty taste whilst being odourless.
RBD Rapeseed / Canola Oil
Rapeseed oil, also known as Canola, has a mild flavour and can be produced in either liquid or in solid form. It’s about 7% lower in saturated fats than any other oil, and benefits from more mono-unsaturated fats, which have shown to reduce blood cholesterol level.
High Oleic Sunflower Oil
High Oleic Sunflower Oil is premium sunflower oil with minimum levels of 80% monounsaturated acids. It is often used in food and industrial applications where high monounsaturated levels are required. The oil has a very neutral taste and provides excellent stability without the need for hydrogenation. High Oleic Sunflower Oil offers a trans free solution for our customers.
RBD Palm Oil ( 36 – 39 )
Palm oil is the most traded vegetable oil in the world today. Having a naturally semi solid charcteristic at room temperature with a specific origin melting point between 36°C to 39°C, it does not require hydrogenation for use as a food ingredient. With a balanced ratio of unsaturated and saturated fatty acids it results in an edible oil that is suitable for use in a variety of food applications.
RBD Palm Olein
RBD Palm Olein is the liquid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. The physical characteristics of palm olein differ from those of palm oil. It is fully liquid in warm climate and has a narrow range of glycerides.
RBD Coconut Oil ( 24 – 27 )
RBD Coconut Oil is produced by processing the crude coconut oil by refining, bleaching and then deodorizing to make it suitable for food applications. RBD Coconut Oil is bland in taste, light in colour, lacks off-flavors and has good resistance to oxidation, imparting superior tasting and keeping quality on the finished product.
Hydrogenated Coconut Oil ( 32 )
Hydrogenation is widely applied to the processing of vegetable oils and fats. It converts unsaturated fatty acids to saturated ones which results in the conversion of liquid vegetable oils to solid or semi-solid fats, such as those present in margarine.
Changing the degree of saturation of the fat changes some important physical properties such as the melting point, which is why liquid oils become semi-solid. Semi-solid fats are preferred for baking because the way the fat mixes with flour produces a more desirable texture in the baked product.
Hydrogenated Palm Kernel Oil
Hydrogenation is widely applied to the processing of vegetable oils and fats. It converts unsaturated fatty acids to saturated ones which results in the conversion of liquid vegetable oils to solid or semi-solid fats, such as those present in margarine.
Changing the degree of saturation of the fat changes some important physical properties such as the melting point, which is why liquid oils become semi-solid. Semi-solid fats are preferred for baking because the way the fat mixes with flour produces a more desirable texture in the baked product.
RBD Palm Stearin
RBD Palm Stearin is the more solid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. It is thus a co product of palm olein and is always traded at a discount to palm oil and palm olein making it a cost effective ingredient in several applications. The physical characteristics of palm stearin differ significantly from those of palm oil and it is available in a wider range of melting points and iodine values.