Specialty Fats & Oils

Soybean, canola, cottonseed, sunflower, coconut, palm and palm kernel oils help to reduce trans fats, lower saturated fatty acids, extend shelf life, simply producing quality products. They are used widely in margarines, chocolate and compound coating, processed foods, non-dairy creams, bakery and frying applications.

Exotic oils named as Cocoa Butter Equivalents (CBE), palm based Cocoa Butter Substitutes (CBS) and Cocoa Butter Improvers (CBI) are allowed in certain ratios as substitutes for cocoa butter in the production of chocolate, compounds, fillings and biscuits.