Trans Free Oil Based Solutions (Palm Kernel, Coconut, Safflower and Sunflower Oils)

Palm kernel oil and coconut oil are the primary lauric oils of the world. Lauric oils and their fractions in their natural state find special uses because of their steep melt profiles. They are naturally stable, have clean taste and water-like appearance when in liquid state.

CalOils offers coconut oil that finds uses in the confectionery applications as a center fat, ice cream bar coating fat, frozen whipped toppings, coffee creamers and roasting oil for confection nuts. As a non-tempering Cocoa Butter Replacer (CBR) derived from fractionated palm kernel oil, palm kernel stearin is available for use as a quality lauric hard butter with a very sharp melting profile similar to that of cocoa butter.

Safflower and Sunflower Oil Based Solutions

When product management calls for naturally stable and clean tasting non-hydrogenated liquid oils that have ready consumer acceptance nutritionally, safflower and sunflower oils are often the preferred choices.

CalOils offers high oleic safflower oil, high oleic sunflower oil and mid oleic sunflower oil that are derived from seeds produced through traditional plant breeding methods and are not bioengineered. Expeller-pressed grades are also available.

The high oleic varieties are rich in mono-unsatuarated fatty acids and have insignificant levels of linolenic fatty acid - a potential contributor to flavor rejections. The oils are excellent in frying and roasting applications and as spray oils. The oils are also sold in retail packs and find uses in infant formulas. High oleic sunflower oil is a widely used cost effective raw material for the production of CBE. Mid oleic sunflower oil - a.k.a. Nusun - is widely used in US snack food sector, especially as a cost-effective industrial fry oil that has ready consumer acceptance as a food ingredient.

CalOils is able to leverage its position as a major supplier of vegetable oils in the US west coast by offering blends of palm oil and safflower oils that meet end-use performance, offer savings and have good product acceptance nutritionally to food sectors in the region.