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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.

Application:

The oil has many uses including bakery applications, spray coating oils for cereal, crackers and dried fruit; it is used in non-dairy creamers and can be used for many types of frying.

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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.

Application:

Hydrogenated Coconut Oil is widely used for the production of ice cream, coating, as a milk fat replacer. It provides stable crystalline lattice when used in ice cream production.

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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.

Application:

(Hydrogenated) Palm Kernel Oil can be used either alone or in blends with other oils to produce cocoa butter substitutes and other confectionery fats, biscuit doughs and filling creams, cake icings, ice cream, imitation whipping cream, sharp-melting creaming and table margarines and many other food products.

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Long Life Frying Oil

Elburg Long Life Deep-frying oil is a special mix of different types of edible oils specifically blended for long life requirements. It is characterized by its long life, contains no trans fatty acids and is cholesterol free. The oil is liquid at room temperature and can be put directly into the fryer. It drains off very well and gives a crispiness to your fried foods.

Application:

This all-purpose deep-frying oil is very profitable in use and therefore highly efficient for restaurants, fast-food chains and catering establishments.

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Margarine

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Mayonnaise

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.

Application:

RBD Palm Olein is widely used as a frying oil and much of its popularity is due to its good resistance to oxidation and formation of breakdown products at frying temperatures and longer shelf life of finished products. In fact, palm olein is considered as the gold standard in frying and is the most widely used frying oil in the world. It also blends perfectly with other popular vegetable oils.

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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.

Application:

RBD Coconut Oil is very heat stable and makes it an excellent cooking and frying oil. It is widely used in the production of margarines and confectionary fats. Furthermore it is widely used in the milk industry for the production of baby food and calf milk replacers.

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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.

Application:

RBD Groundnut Oil belongs to the special edible oils (high temperature stability) and is considered to be the finest all-round oil for cooking and frying. Groundnut oil is also considered superior in the manufacturing of pourable dressings because of its ability to hold solids in suspension for a longer time. It is therefore extensively used in place of olive oil as a salad oil and in the production of mayonnaise and margarines

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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.

Application:

RBD Palm Oil is used in the production of margarine, confectionary fats, cooking oil and in the milk industry for the production of sour cream, cheese, cream cheese spread, condensed milk and for the production of other food products.

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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.

Application:

RBD Palm Olein is widely used as a frying oil and much of its popularity is due to its good resistance to oxidation and formation of breakdown products at frying temperatures and longer shelf life of finished products. In fact, palm olein is considered as the gold standard in frying and is the most widely used frying oil in the world. It also blends perfectly with other popular vegetable oils.

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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.

Application:

Rapeseed and canola oil are commonly used for pan-frying and deep-frying due to a high smoke point. Rapeseed oil can be used by itself as a salad or cooking oil, or blended with other vegetable oils in the manufacture of margarine, mayonnaise, shortenings, cooking and salad oils.

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Refined 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.

Application:

As a result of its universal properties and high heat stability, corn oil is used for a wide range of applications. It can be used as general cooking oil for frying, baking and deep-frying. Due to its rich flavour and high vitamin content it is used for cold preparations such as salads, sauces, mayonnaise and vinaigrettes. In industrial applications it can also be used as a stable frying oil in the snack food industry.

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