TROPICAL OILS COOKING OILS & FATS -...

PALM OIL AND ITS FRACTIONS

LAURIC OILS

COOKING OILS & FATS

RBD / Hydrogenated RBD palm oil

RBD / Hydrogenated RBD palm olein

Refined bleached deodorized palm oil and Hydrogenated RBD palm

oil are widely used for frying and production of fats and margarines.

RBD/Hydrogenated RBDPO also find applications in baking,

confectionery and dairy (as milk fat substitute for the manufacturing

of products with complex fat composition).

Refined bleached deodorized palm olein is used in bakery for

production of dough, waffles, sugar cones, filling of pastries and

chocolates. It is also used in meat industry for production of pates. It

also decreases the volume of fat needed for frying which contributes

to the economic usage from a customer's view point.

Refined bleached deodorized palm stearin is formed during thefractionation of palm oil, after the crystallization process. It is widelyused in the different recipes of specialized fats and margarines, in theinteresterification process for the production of high-quality milk fatsubstitutes, surface-active substances and food emulsifiers.

RBD palm stearin

RBD/ Hydrogenated RBD coconut oil

RBD palm kernel oil

These are a high-quality fats used for production of margarines and fatproducts, in dairy (coatings for ice cream, dairy cheese, milk fat substitute,milk containing products) and cosmetic industries.

Refined bleached deodorized palm kernel oil is used for production ofmargarine and fat products, confectionery, dairy, bakery and other foodindustries, as well as in the manufacture of soap.

Specification

Melting point, ° C

Moisture, % max.

Iodine value, g I2 / 100 g

Peroxide value, Mmol/kg½ max.О

Acid value, mgКОН/g, max.

RBDalm ilp o

RBDpalm olein

RBD almstearin

pSpecification

Consistence, at 20 оС

Melting point, ° C

Moisture, % max.



Acid value, mgКОН/g, max.

Semifirm

33 – 36

0,1

50 – 55

2

0,2

Liquid

17 – 21

0,1

56-59

3

0,2

Semifirm

44 – 56

0,1

22 – 46

3

0,1

RBDcoconut oil

Hydrogenated RBDcoconut oil

RBD palmkernel oil

23-26

0,1

8-11

0,5

0,1

28-33

0,2

3

1

0,3

22-30

0,1

12-20

2

0,2

Crude sunflower oil

Neutralized winterized sunflower oil (NWSFO)

Refined sunflower oil (RSFO Mark “P”)

Sunflower oil is a vegetable oil rich in unsaturated fatty acids. It is a commonly usedmedium for frying food. The product is available in bulk on vessels and inflexitanks in containers.

NWSFO is a low in fatty acid value, wax and phosphatides free vegetable oil. It isperfect for the direct refining based on the capacities of the client s refinery.

RSFO is rich in linoleic and linolenic (0.5%) polyunsaturated fatty acids, which areessential for humans. It does not contain cholesterol, preservatives and GMO, hasno smell and retains the natural flavor of food during cooking. It does not burn,foam and spray during heating. It is used for production of margarines and cookingfats (during the hydrogenation process) and canned food. The product is availablein bulk on vessels, in flexitanks in containers and in the sealed packages «bag-in-box» type - plastic bags with the neck and lid, placed in a corrugated box, net weight20 kg product.

'

Solid / Liquid fat for frying

Salomas Mark 2 and Mark 5

These are universal products with improved fatty acidcomposition. They are made from refined deodorized vegetableoils and fats. They are highly used for frying and production ofpastry products, sugar cookies, butter biscuits, cakes, wafflefillings, sweets, sweet bars, waffle cakes, sandwich cakes and indairy industry. The main advantage is a pure taste and long shelflife of the finished products.

It is a blend of vegetable fats including the hydrogenated ones.This product finds extensive usage in the manufacture ofmargarines, confectionery, cooking fats, fats for dairy, bakeryand other food industries.

TROPICAL OILS

Refined salomasМ5

Refined salomasМ 2

F(solid)rying fatLiquid

fatfrying

Fat content, % min.

Moisture content, % max.

Acid value, °К max

Peroxide value, mmol ½ О/kg, max.

Melting point, °C

SFC at 20 ° С, %

Specification

99,9

0,1

0,15

1

5-13

0

99,7

0,3

0,5

1

32-36

1-5

99,8

0,2

0,3

1

34-36

43-49

99,8

0,2

0,3

1

44-49

70-85

* Specifications are standard. Customization is possible based on customer's requirements.

Specification NWSFO RSFO Mark “P”

FFA (as oleic),% max

Moisture and impurities, % max.


Color as Lovibond (5.25''), red


125-145

0,2

0,25

3,4-4,5

9-12

Bulk in vessel / flexitanksPackage

0,1

0,1

1

1

BIB pack (20 kg) / flexitanks (22 mt)


Milk fat replacer (MFR) seriesZ100The range of Z100 series of products were developed to correspond tocustomer's requirements. It refers to a special purpose fats, produced ona base of refined deodorized oils and fats, natural dyes (on customerdemand). The special features of the product include improvedcompatibility with milk fat, the possibility to use it on the productionlines equipped for traditional dairy products.

Z 100

Z 101

Z 102

With flavoring and coloring agent

Without flavoring agent, with coloring agent

Without flavoring and coloring agent

Z 00

Z 02

2

2

Z 00

Z 01

Z 02

3

3

3

Our MFR Series Features

Organoleptic parameters of our MFR

Taste and smell

C

Colour

onsistency

Clear. Odors of aromatizers are permitted.

White/yellow

Solid, dense, plastic

Milk fat replacer Z200



series

series

The range of Z200 series of products were developed to correspond to customer'srequirements. The special features of the product include the absence of Transfats,the optimal melting temperature, and good organoleptic characteristics if used as abase for ice cream or other dairy products.

MFR Z300 series increases the shelf life of the finished products due to theminimum content of free fatty acids, low peroxide value (which indicates a highoxidative stability of fats), minimum content of trans fatty acids and the absence ofGM components. It is used in the dairy industry for production of fermented milkproducts, hard cheeses, spreads, ice cream, in the confectionery and bakeryindustries.

It is used in the dairy industry for the production of fermented milk products andcheeses. Cheese product made from milk fatreplacer Z500 will accuratelysimulate the appearance and functionalproperties of the natural cheese(hardness, easy cutting, meltingfeatures, etc.)

ShorteningsOur shortenings are produced from refineddeodorized modified blended vegetable oils andfats. They are used in baking and confectioneryindustries for the manufacture of kurabiebiscuits, different types of shortcakes, shortpastry semi-finished products, sugar cookies,short dough cookies, cakes and otherconfectionery products.

Confectionery fatsOur confectionery fats product line is represented by a wide range ofproducts. These fats are produced from refined deodorized modifiedpalm oil and its fractions.As per consumer`s request, aromatizers andcoloring agents can be added to the recipes. Elevated antioxidantproperties provide long shelf life. Confectionery fats add superiorquality at low cost to the end products.They are used in confectionery industry for production of varioussorts of biscuits, cakes, wafers fillings, fillings for sweets, wafercakes, sticks and etc.

Benefits of fats:

·

·

·

·

·

·

Creates the easy whipped filling with delicate taste;Provides superior product consistency;Easy compatibility with milk fat;Less fat consumption;Productivity increases;Usage with a wide range of confectionery products.

Benefits :of shortenings

·

·

·

·

·

·

·

·

Provide high emulsion stability;

Good whipping with sugar;

Makes the texture homogeneous;

Products remain fresh for a long time;

High organoleptic characteristics;

Dough is pliable for a longer time;

Forming process is easier;

Extended shelf life of the final products.

DAIRY INDUSTRYSPECIALTY FATS

CONFECTIONERY FATS & SHORTENINGSSPECIALTY FATS

Shortenings are widely used in public cateringnetwork, as well as home cooking. The finishedproducts retain the taste for a longer period oftime and do not get stale.

SpecificationMFR

Z 100-102

Fat Content , % min.


Acid Value, mg /g, max.КОН

Peroxide Value, mmol ½ О/kg, max.

Melting point, °C

SFC at 20° , %С

99,9

0,1

0,2

1

30-35

20-26

MFRZ 200-202

MFRZ 300-302

MFRZ 500

99,9

0,1

0,2

1

32-35

20-25

99,9

0,1

0,2

1

32-35

18-26

99,9

0,1

0,2

1

32-35

20-27

* Specifications are standard. Customization is possible based on customer’s requirements.

Confectionery fat ShorteningSpecification

Fat Content, % min.



Peroxide value, mmol ½ О/kg, max.

Melting point, °C

SFC at 20 ° С, %

0,1

0,2

1

35,5-37,5

72-86

99,8 99,7

0,1

0,5

1

33-37

18-25


SPECIALTY MARGARINES

FOR BAKERY & SHORT-PASTE

These margarines are used for human consumption, production of

pastries, confectionery and bakery products.

Benefits:

·

·

·

·

·

Good lift of dough, aeration;

Evenly distributed in the dough;

Holds the shape of the finished products;

Excellent properties of dough during baking;

Long shelf life without changing the taste and aroma.

SPECIALTY MARGARINES

FOR PUFF PASTRY

Margarines for puff pastry are used in confectionery andbaking industries. They are specially created for the doughlayering in the manufacture of semi-finished products forpuff pastry, croissants, yeast and yeast-free dough.

Benefits:

·

·

·

·

·

High lift of the final products;

A clear separation of the layers during baking;

Pleasant creamy flavor and aroma of the finished

product;

No need to mix with the flour;

The dough remains pliable when cooled between the

rolling stages (yeast and yeast-free dough).

Usage:

·

·

·

Before using, margarineneeds to be tempered at 16-20° ;

The layering is obtained bymultiple folding and rollingprocess, as well as existence offat layer between the doughlayers;

Finished products have goodheight.

С

Cream margarine 82%This product is unique in its technological characteristics.In flavor it is comparable with dairy butter and thus it is activelyused as a substitute for dairy butter in the manufacture of creamysemi-finished products, soufflés and cream.Its low cost makes the end product more economical withoutcompromising on the quality.


Specification

Fat Content, % min.


Salt value / % max.


Peroxide Value,mmol ½ /kg, max.О

Melting point, °C

SFC at 20 ° , %С

Tablemargarine

Milkaroma«

»

Tablemargarine

82%

TablemargarineSolnechny« »

TablemargarineStolichny

C«

»

Tablemargarine

Yuzhny« »

TablemargarineDomashny« »

Creammargarine

CreammargarineFor cakes« »

82

17,92

0 - 1,5

2,5

2 2 2 2 2 2 2

32-36

18 - 26

82

17,92

0 - ,2 0

2,5

27-38

1 - 27 8

72

27,92

0 - ,1 5

2,5

32-35

20 - 24

60

39,92

0 - ,1 5

2,5

32-35

18 - 24

50

49,92

0 - ,1 5

2,5

33-36

20 - 25

40

59,92

0 - ,1 5

2,5

33-37

22 - 27

82

17 4,9

0,5

2,5

30-35

18 - 26

80

19 4,9

0,5

2,5

30-35

18 - 26* Specifications are standard. Customization is possible based on customer's requirements.

Specification

Fat сontent, % min.


Salt value / % max.


Peroxide value, mmol ½ /kg, max.О

Melting point, °C

SFC at 20 ° , %С

Puff pastry margarine,

82%


80%


72%

82

17,8

1,5

2,5

2

38-46

40-50

80

1 ,89

1,5

2,5

2

38-46

40-50

72

27,8

1,5

2,5

2

38-46

40-50

*** All puff pastry margarines have convenient packaging – layers/blocks of 1 kg and 2 kg, each layerwrapped in parchment and put in a handy little box of 10 kg convenient for usage.

Package:Margarines are packed in polyethylene bags in corrugatedcardboard boxes.

2

OTHER PRODUCTS

High protein sunflower meal in pelletsBased on consumers' requirements, we can producesunflower meal with 36-42% protein. High protein and lowfiber content sunflower meal comes from efficient dehullingsystem.

Sunflower seed hull in pelletsSunflower hull is the by-product of the dehulling ofsunflower seeds before they are used for oil extraction.Sunflower seeds contain about 26-28% of hulls that are oftenremoved before oil extraction during production of highquality oil and meal.

Field of usage:High protein sunflower meal suits well for animal/poultryfeed. It is a valuable source of calcium, phosphorus and Bvitamins.

Field of usage:Sunflower hull is widely used as a biofuel to power oilmills in order to replace coal, and thereforeenvironmentally friendly.Also it is used as a low-quality roughage for livestock.

FATS FOR CHOCOLATE & SUGARPRODUCTS

Cocoa butter equivalent (CBE)

Cocoa butter lauric based substitute (CBS)

This product is a blend of palm and exotic vegetable fats, which havebeen specially selected, fractionated and carefully refined to resemblecocoa butter in all chemical and physical parameters. We distribute theCBE internationally under WILCHOC series.

series of fats are fully compatible with cocoa butter andshare similar crystallization and melting profile as cocoa butter. Theyimpart strong heat resistance and excellent melting characteristics tovarious types of chocolate products. WILCHOC is ideal for chocolateconfectionery. It can replace cocoa butter completely or partially.

Lauric based cocoa butter substitute (CBS) is manufactured underselective conditions of refined, bleached, deodorized, andhydrogenated process. It is an excellent substitute for cocoa butter inconfectionery coatings and shaped confectionary products. Thehardness of the product is significantly higher than most of analogues.It is characterized by a neutral taste, increased heat resistance and goodstability against oxidation.International under ULTRACHOCO and WILKOTE series.

is an ideal fat to be used for moulded bars,enrobed/coated, and panned product applications.

is widely used in bakery and confectionery applicationssuch as cream filling in biscuit, wafers, caramel and vermicelli.

WILCHOC

ULTRA CHOCO

WILKOTE

Specification


Melting point, °C

Free fatty acid (as lauric acid),% max.

Solid fat content at 20°C, %

Iodine value, Wijs

WILCHOCseries

SP SS

ULTRA

CHOCO

WILKOTEseries

WILLARINEseries

340 360 380 500 600 700 800

0,1 0,1 0,1 0,1

0,1 0,1 0,1 0,1

33-42 33,5-35,5 34-36 36-38 38-42 33-36 33-36 34-38 35-40

72-77 7 -70 5 95 70 72 80 8 927- 80 85- 87 92- 75 85-

33-36 33-36 4-8 50-55 50-55 50-5555-607

max4

maxmax. 1 gI2 / 100 g

Cocoa butter non-lauric replacer (CBR)Non-lauric cocoa butter replacer (CBR) derived fromfractionated and hydrogenated palm oil. We distribute theCBR internationaly under WILLARINE series.

can replace cocoa butter at a 20% level.Having a high solid content, it imparts excellent stability toboth chocolate and confectionery coating at highertemperature. WILLARINE does not impart soapy aftertaste. It is an ideal non-lauric and non tempering fat forcoating. CBR provides easy handling in productionprocess, good gloss of finished product, long shelf life andresistance to bloom.

WILLARINE

C c a butterequivalent (CBE)

o oCocoa butter lauric substitute (CBS)

Cocoa butter non-lauric replacer(CBR)

Specification Sunflower meal in pellets

Protein, %

Fiber, % max.

Moisture, % max.

Basis 36 min 35

19

12,5

Based on consumers' requirements, we can produce sunflower meal with 36-42% protein.

Specification Sunflower hull in pellets

Moisture, % max

Calorific value, Mj/kg min

Bulk density, kg/m3 min

12

16,5

450

HYDROGENATED FATS

TABLE MARGARINES

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

№

TROPICAL OILS

Table Margarine "82%"

Product Name

Palm olein RBD

Palm stearin RBD

Palm oil RBD

Coconut oil RBD

Hydrogenated coconut oil RBD

Hydrogenated palm kernel oil RBD

Hydrogenated palm kernelstearin RBD

Hydrogenated palm oil RBD

Hydrogenated palm olein RBD

Salomas refined M2

Salomas refined M5

Margarine for short pastry"82%", "72%"

Terms of storage

- 20 °С to 0 °С incl.0 ° to +10 ° incl.

+10 ° to +15 ° incl.+15 ° to +25 ° incl.

С С

С С

С С

fromfromfromfrom

– 24 months– 12 months– 9 months– 3 months

- 20 °С to 0 °С incl.0 ° to +25 ° incl.С С

fromfrom

– 24 months– 12 months

- 20 °С to 0 °С incl.0 ° to +25 ° incl.С С

fromfrom

– 24 months– 18 months

- 20 °С to 0 °С incl.0 ° to +10 ° incl.

+10 ° to +20 ° incl.С С

С С

fromfromfrom

– 24 months– 18 months– 12 months

- 20 °С to 0 °С incl.0 ° to +10 ° incl.

+10 ° to +15 ° incl.+15 ° to +25 ° incl.

С С

С С

С С

fromfromfromfrom


- 20 °С to 0 °С incl.0 ° to +10 ° incl.

+10 ° to +15 ° incl.+15 ° to +25 ° incl.

С С

С С

С С

fromfromfromfrom


BIB pack (20 kg)

Type of packaging

20 kg net

In carton boxes

with polyethylene

inner

20 kg net

In carton boxes

with polyethylene

inner

DSTU 4438:2005

DSTU 4439:2005

DSTU 4306:2004

DSTU 4562:2006

DSTU 4465:2005

Normativedocuments

DSTU 5040:2008

TU-U 15.4-33268860-011:2011

TU-U 15.4-33268860-008:2010

FATS FOR FILLINGS AND SPECIALTY FATS

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

PUFF PASTRY MARGARINES

SUNFLOWER SEED PRODUCTS

DSTU 4492:2005

DSTU 4638:2006

DSTU 4492:2005

TU-U 15.4-

3326880-008:2010

TU-U 15.4-

33268860-009:2010

Edible fat of general purpose(fat for special purpose)

Crude sunflower oil

Neutralized winterizedsunflower oil

RBD sunflower oil

Sunflower seed meal

Sunflower seed husk

Sunflower oil refineddeodorized winterized grade P

Puff pastry margarine

"82%", "80%", "72%"

Confectionary fats for chocolateproducts, chocolates "KR-1-

KR-10" (fat for special purpose)

Fat for waffle fillings(fat for special purpose)

Vegetable fat for the meatindustry (fat for special

purpose)

Vegetable fat for bouillon cubes(fat for special purpose)

Milk fat replacer "Z 100-105,Z 200-205, Z 300-309,Z 400-405, Z 500-505"

(specialty fats)

20 kg net

In carton boxes

with polyethylene

inner

BIB pack (20 kg)

Pelleted

Pelleted

BIB pack (20 kg)

10 kg in cartonboxes may be

packed in 2 ways:Block pre cutted in

10 sheets, eachsheet 1 kg net

Bulk in vessel,bulk in flexitanks

in containers

3 smonth

6 months

3 months

12 months

- 20 °С to 0 °С incl.0 ° to +10 ° incl.

+10 ° to +15 ° incl.+15 ° to +25 ° incl.

С С

С С

С С

fromfromfromfrom


- 20 °С to 0 °С incl.0 ° to +10 ° incl.

+10 ° to +15 ° incl.+15 ° to +25 ° incl.

С С

С С

С С

fromfromfromfrom


- 20 °С to 0 °С incl.0 ° to +10 ° incl.

+10 ° to +15 ° incl.+15 ° to +25 ° incl.

С С

С С

С С

fromfromfromfrom


1st Grade - 3 month, 2nd Grade – 1 month

no higher +20 °С incl. – 12 months

SHELF LIFE

Cream margarine "82%",

Cream margarine "For cakes"

Table Margarine "Milk aroma",

Table Margarine "Solnechny",

Table Margarine "Stolichny C",

Table Margarine "Yuzhny",

Table Margarine "Domashny"

Frying fat(specialty fat)

Liquid frying fat

(specialty fat)

DSTU 7124:2009

TROPICAL OILS COOKING OILS & FATS -...

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