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Cocoa Butter Equivalents (CBE) & Cocoa Butter Improvers (CBI)
CBE and CBI are formulated from non-lauric vegetable fats with palm mid-fraction being the main component. These vegetable fats have symmetrical triglycerides similar to that of cocoa
butter which improve the melt profile. Compound coating based on CBI can improve not only the shelf life of the end product, but products suitable for temperate climate can be produced
at cheaper cost. |
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Cocoa Butter Replacers (CBR)
Our CBR comes in the range of Cocorex series which are of non-lauric type comprising mainly C-16 and C-18 triglycerides. Usage of cocoa liquor in the fat phase enables
good flavour to be imparted to the finished product. Cocorex range of fats have good compatibility with other non-lauric fats, and has improved gloss as well as gloss retention. Cocorex
range of CBR’s are relatively less expensive compared to pure Cocoa Butter and CBE. |
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Cocoa Butter Substitutes (CBS)
NChox series is our range of CBS which are produced based on fractionated and hydrogenated palm kernel fat that contains high levels of lauric triglycerides in its
composition. This is a non-tempering fat with a very sharp melt profile and melts around 34˚C. It has a low viscosity in the molten state. These qualities of the product have
resulted in the extensive use for moulding and enrobing. It has a very high heat cycling stability and sharp melt profile. The melt profile and flavour release of compounds made out of
this product is comparable with that of chocolate. The NChox products are preferred in the tropical and sub tropical countries because of its better heat stability compared to pure
chocolate. |
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Filling and Coating Fats
We have specialty fat range specifically developed for filling applications which include bakeable filling, spreads, toffee, whipped filling etc. These fats comprise of
both lauric and non-lauric and they are produced by fractionation and hydrogenation. Our series of products suitable for these applications are Pcote, Ncote and Pfat. We also have
chocolate flavoured spreads produced using specially formulated Chox Spread 19, a fat that is highly stable and avoids oil separation. |
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Specialty Fats for Ice Cream
Our Nice series are good to be used as replacer of milk fat in ice cream production. This fat can impart texture to ice cream of varying demands in the production process
as well as lower the cost. Fat acts as a lubricant, structure builder and flavour carrier in ice cream formulations. specialty fats are also available for ice cream coating, dipping and
topping. These fats have low viscosity at room temperature which sets rapidly and they have good oxidative stability and melt profile. |
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Oils and Fats for Deep Frying
We have special oils and fats for deep frying which have superior oxidation stability in deep frying. Hilife 88 is a partially hydrogenated fat with low melt and cloud
point. Our Super Olein has iodine values ranging from 60 to 65 which are suitable for frying in colder countries. We also have fats for heavy duty frying. They are Sungold and Sunrise
which are semi-solid in nature. |
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Bakery Fats
A good quality bakery shortening must be able to release flavour slowly and impart creamy sensation. Our Pshort series are fats which have very low trans fatty acids and
high resistance to oxidation. These fats provide good crumb structure and improve volume in bread, pastries and other bakery products. |
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High Stability Oils
Durabel 500F is a vegetable oil fraction produced by hydrogenation and multiple fractions of vegetable oils. In this process, naturally occurring tocopherols get concentrated in the
Durabel fraction. This product is of high liquidity whereby the melting point and cloud point are very low. Durabel is recommended for coating of dried fruits, breakfast cereals,
crackers and glazing of nuts. This product can be used as carrier for flavour, vitamins, colours etc.
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