Commodity Oils

Coconut Oil

The Coconut palm is one of the most versatile plants cultivated on Earth.

Coconut Oil is solid at room temperature and the main fatty acid is lauric and the composition and use resembles that of palm kernel oil. It is used in the manufacture of ice cream and margarines as well as in bakery and confectionery fillings.

The oleochemical industry uses coconut oil for the production of fatty alcohols and soaps.

Palm Kernel Oil

Palm Kernal Oil has a melting point of around 25°C has a lauric acid content of 48% and belongs to the same group as coconut oil, i.e.: lauric oils.

Palm Kernel Oil is white or yellow, has a pleasant taste and smell. It is widely used in the oleochemical industry as well as for human consumption. The hard fraction is used as cocoa butter substitute while the oil itself or the softer fraction can be used as a filling fat.

Palm Oil

Palm Oil is an important and versatile raw material for both food and non-food industries.

The palm fruit is the source of both palm oil, which is extracted from palm fruit and palm kernel oil, extracted from the fruit seeds.

Palm oil has a melting point of around 37°C and is often processed into different fractions.

Olein fractions are widely used as cooking oils and for deep fat frying due to Olein’s low melting point. Mid fractions and stearins are used as solid components in margarines and spreads, bakery, confectionery and many other food applications.

Rapeseed Oil

Rapeseed has a uniquely low content of saturated fatty acids and a high content of monounsaturated fatty acids. It is also a rich source of omega-3 fatty acids (linolenic acid) in the diet.

Based on its nutritionally well balanced composition rapeseed oil is used in many applications including mayonnaises, dressings and spreads. With the addition of an anti-foaming agent, Rapeseed Oil can also be used to shallow and deep fry. However, the fry life of the product is relatively low.

Why High Oleic ?

High Oleic rapeseed plants are grown in Europe and have been developed using conventional breeding techniques. High Oleic Rapeseed Oil offers an excellent nutritional profile and as it is heat stable, it offers a greater fry life than standard Rapeseed. This makes it a perfect oil for the frying industry.  

Sunflower Oil

This pale yellow, mild-flavoured oil is derived from the crushing of sunflower seeds and is high in polyunsaturated fat.

It is best suited for use at low temperatures. Sunflower Oil is excellent for shallow frying, basting and roasting. Sunflower Oil is also a great base oil for mayonnaise and dressings and can be used as a salad oil. Sunflower Oil is not well suited for deep frying because of its relatively low stability.

High Oleic Sunflower Oil is a special variety with a completely different fatty acid composition, which is developed through conventional plant breeding techniques. This oil is used in applications with special demands on oxidation stability or in special nutritional blends such as infant formulas.