Kuala Lumpur, Malaysia
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We offer a complete product range of Margarine, Shea Butter, Avocado Butter and Cocoa Butter
margarines can be used as a functional and less expensive butter replacement that provides both richness and stability to finished baked goods without jeopardizing flavor. Buttery spreads are trans fat free, provide fewer calories per serving than solid fats, like butter, and provide a rich source of heart-healthy unsaturated fat.
-all purpose margarine-high in vitamin d-source of vitamins a & e-high in energy-smooth & great tasting-can be used in combination with butter
vegetable fat 80 81%moisture 16.7 % maxsalt 1.4% max
Price : USD 100 - 500 -per- Ton
the ovary of the shea butter tree contains yellow to greenish apricot-size berries containing a horse chestnut- size seed (kernel). Whilst birds, elephants and humans enjoy eating the berries, shea butter is obtained from kernels that are crushed or ground in a mechanical press.
crude shea butter has a pungent and unpleasant smell and is, therefore, refined. Refined shea butter has a superb taste. It is a solid, grey-green to whitish fat containing roughly equal, rich proportions of stearic and oleic acid and it has a faint, characteristic smell.
color- cream with yellow hint odor- characteristicmelting point- 32 -45 degrees cfree fatty acids- 6%water content- Price : USD 1 - 2 -per- Kilogram
The butter is created from the blending of avocado fruit oil and hydrogenated vegetable oils to produce a soft, off-white butter with mild odor and excellent melting properties suitable for skin care.
Avocado Butter exhibits excellent penetrating qualities and good spreadability on the skin, making it ideal as a massage butter or carrier for treatment products. It adds moisturizing attributes to creams, lotions and bar soaps and exhibits low comedogenicity on the skin. It may be used in all types of soaps and toiletries to improve moisturization and soften rough, dry skin.
Appearance Soft off-white fatOdor VegetableSaponification Value (mg KOH/g) 175 - 200Iodine Value (gI2/100g) 60 - 80Melting Range (C) 40 - 50Specific Gravity 0.89 (50C)Acid Value (mg KOH/g) 2 maximumUnsaponifiables 0.25% (phytosterols)Peroxide Value (mEq/kg) 5 maximum
Cocoa butter has been a favorite substance for comfort-cravers all over the world, even if unintentionally. It is the primary ingredient in most chocolates and adds the creamy, smooth texture that we all love. There are, however, many benefits of cocoa butter beyond pleasuring our taste buds. This natural fat, which is extracted from the cacao bean of the cacao tree, has been used for years in toiletries, medicine, food, and ointment.
Moisture (%) 0.3maxFree Fatty Acid, as Oleic Acid (%) 1.75maxIodine Value (Wijs) 32-38Peroxide Value 4maxSaponification Value 188-198Unsaponification Matter (%) 0.9maxMelting Point 32-36Refractive Index (ND40 1.456-1.459
Zack Farhul (costco logistics)22/28 A taman desa business park, Kuala Lumpur, Malaysia
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