Gelatin or gelatine is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as...

  Gelatin or gelatine is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as...

  Gelatin or gelatine is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as...

  Sundries coating oil obtain from Combination of palm olein and super palm olein for buff raisins, barberry and date with high stability oils and oxidation properties.

  The Chocolate Spreads obtain from combination of Palm and Palm olein with high stability oils and oxidation properties. The most important feature is preventing the oil of Chocolate Spreads from Phase separation.

  This oil obtain from combination of Palm oil and palm olein for chocolate filling with high resistance to heat and oxidation properties.

  Traditional ice cream containing milk solids is produced from a mixture of oil in water emulsion. In the United States, there is an ice cream which is produced wholly from vegetable hard fat and is called Mellorine. In most European countries certain percentage of milk fat is replaced by vegetable hard fat. You can't make fine ice cream by using liquid oil because the prepared emulsion does not foam well enough and stirring will...

Physical properties comparable to cocoa butter & thereby fully compatible. Brings out the intense flavors of other ingredients. Allowed in EU chocolate according  to 5% rule Processing requirements identical to products, tempering required. Resistant to blooming Non hydrogenated & free from trans fats.

  Moderate compatibility with cocoa butter ; max 20% in fat phase. Good retention  of chocolate flavors All-round coating fat for a wide range of processing possibilities.

  Coating Cocoa Butter Substitute obtain from hydrogenating palm kernel oil, if it obtained from the olein part of palm kernel the CBS would be soft and the cheapest kind.