Food & edible oils

Refined, bleached and deodorised palm olein — the liquid fraction of palm oil used as high-grade vegetable cooking oil.

The harder fraction of palm oil after fractionation — solid at ambient temperature with controlled melting behaviour.

Palm-based vegetable ghee / vanaspati-style fat with selectable slip melting points and butter or strong flavour options.

Application-tuned vegetable fat systems with defined melting points for bakery, frying, ice cream and margarine plants.

Oils and fractions derived from palm kernel — typically higher lauric content than palm fruit oil.

Engineered specialty fats that stand in for cocoa butter or milk fat in chocolate, coatings and spreads — including trans-free options.

Humectant polyol from oleochemical refining — available in multiple purity grades including pharma-oriented cuts.

Hygroscopic polyol miscible with water and alcohols — universal humectant and solvent across food, pharma, daily chemical and textile uses.

Premium humectant and solvent meeting USP/BP standards for pharmaceuticals, skincare and food-grade applications.