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Team

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Fully Traceable Palm Oil

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  • All
  • Executive Team
  • US Sales Team
  • Marketing Team
  • Logistics Team
  • Advisory Board
Pablo Calisto
Pablo Calisto
CEO
Mark Retzloff
Chairman of the Board
Neil
Fernando
Country Head / Production and Innovation Director
Monique
Sustainability and Corporate Communication Director
Laura
Marketing Director
Caroline
Key Accounts Sales Manager
Monika
US Supply Chain/Operations Manager

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Organic RBD Palm Oil

USES: Bar Soaps. Food Ingredient,  Ice Cream, Deep Frying, Spreads, Organic line of Cosmetics.

 

Property Analysis Parameters Method
Free Fatty Acids (% as palmitic) (1)(*) 0.1 maximum AOCS Ca-5a-40
Free Fatty Acids (% as palmitic) (1)(*) 0.1 maximum AOCS Ca-5a-40
Peroxide Value (meq/kg)(1)(*) 1.0 Maximum  AOCS Cd-8b-90
Moisture + Volatile Matter (%)(1) 0.05 maximum AOCS Ca-2b-38
Color (Lovibond, 5 ¼ inch cell), Red (1)(*) 2.5 Maximum AOCS Cc-13e-92
Iodine Value (cg/g) (1) 50-56 AOCS Cd-1d-92
Slip Melting Point (°C) (1) (*)  34 - 38 AOCS Cc 3-25
Flavor and Taste Characteristic Sensory
Solid Fat Content by NMR (%) AOCS Cd-16b-93

(1) At time of packaging; reported on certificate of analysis

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Habiwax 100 - Palm Wax (Fully Hydrogenated Palm Oil)

Uses: Candles, Personal Care (Body Balm, Lip Balm, Eye Liner), Food (Candy, Hard Cookies and Pet Treats).

Property Analysis Parameters Method
Acid Value, mg KOH/ g (1)(*)    2.0 Maximum AOCS Cd 3d-63
Peroxide Value (meq O2/kg) (1)(*)  1.0 Maximum  AOCS Cd-8b-90
Moisture + Volatile Matter (%) (1) 0.1 Maximum  AOCS Ca-2b-38
Color (Lovibond, 5¼ inch cell), Red (1) 2.5 Maximum    AOCS Ce-1h-05
Iodine Value (cg/g)   2.0 Maximum  AAOCS Cd-1d-92
Melting Point, C° (1)     54 – 60 AOCS Cc 3-25
Flavor and Taste (1) Neutral Sensory

(1) At time of packaging; reported on certificate of analysis

Please click on the button to order samples of our palm oil products. Request Samples

Organic Palm Stearin

USES: Specialty Baking, Microwave Popcorn, Plant Based Meats, Stabilizer for nut butters, Boullion, instant soups and stocks.

Property Analysis Parameters Method
Free Fatty Acid (% palmitic) (1)    0.1 Maximum AOCS Ca 5a-40
Peroxide Value (meq/kg) (1) 1.0 Maximum  AOCS Cd 8-53/ AOCS Cd 8b-90
Moisture + Volatile Matter (%) (1) 0.1 Maximum  AOCS Ca 2b-38
Color (Lovibond, 5¼ inch cell), Red (1) 2.5 Maximum    AOCS Cc 13e-92
Iodine Value (cg/g)(1) 40 – 46  AOCS Cd 1d-92
Slip Melting Point, C° (1)    45– 50   AOCS Cc 3-25
Flavor and Taste (1) Neutral Sensory

(1) At time of packaging; reported on certificate of analysis

Please click on the button to order samples of our palm oil products. Request Samples

Organic Palm Kernel Oil

USES: Candy Fillings , Whipped Toppings, Cosmetics, Liquid Soap, Bar Soap.

Property Analysis Parameters Method
Free Fatty Acid (% lauric) (1)       0.1 Maximum AOCS Ca 5a-40
Peroxide Value (meq/kg) (1)  1.0 Maximum  AOCS Ca 2b-38
Moisture + Volatile Matter (%) (1)  0.05 Maximum    AOCS Cd 8b-90
Color (Lovibond, 5¼ inch cell), Red (1) 1.5 Maximum    AOCS Cc 13e-92
Iodine Value (cg/g) (1) 19 Maximum    AOCS Cd 1d-92
Flavor and Taste (1) Neutral Sensory

(1) At time of packaging; reported on the certificate of analysis

Please click on the button to order samples of our palm oil products. Request Samples

Organic Palm Olein

USES: Frying, Sauces, Personal Care, Food Ingredient, Spray Coatings.

Property Analysis Parameters Method
Free Fatty Acid (%oleic) (1)    0.1 Maximum AOCS Ca 5a-40
Moisture + Volatile Matter (%) (1)      0.05 Maximum AOCS Ca 2b-38
Peroxide Value (meq/kg) (1)    1.0 Maximum AOCS Cd 8b-90
Color (Lovibond, 5¼ inch cell), Red (1)   3.0 Maximum AOCS Cc13e-92
Iodine Value (cg/g) (1) 59 - 65  AOCS Cd 01-25
Cold Test at 46.4°F (8°C)       2.0 Minimum AOCS Cc-11-53
Flavor and Taste (1) Neutral Sensory

(1) At time of packaging; reported on certificate of analysis

Please click on the button to order samples of our palm oil products. Request Samples

Organic Shortening MP42

Shortening for All Purpose Baking, Frying, Donuts, Cookies, Crackers, Pie Crust, Natural Habitats has Four versions of Shortening: MP 36 Shortening, MP36 SW, MP39 and MP42. Discuss with your Sales Manager on the best version for your product:
USES: All purpose baking, cookies,  crackers, Microwave Popcorn.

Property Analysis Parameters Method
Free Fatty Acids (% palmitic) (1)(*) 0.1 maximum AOCS Ca-5a-40
Peroxide Value (meq/kg)(1)(*) 1.0 maximum AOCS Cd-8b-90
Moisture + Volatile Matter (%)(1) 0.05 maximum AOCS Ca-2b-38
Color (Lovibond  5¼ inch cell, Red)(1)(*) 2.5 Maximum AOCS Cc-13e-92
Iodine Value (cg/g) (1)  – AOCS Cd-1d-92
Slip Melting Point(1) 41 – 44 ACOS Cc-3-25
Flavor and Taste(1)(*)  Neutral / Bland Sensory

(1) At time of packaging; reported on certificate of analysis

Please click on the button to order samples of our palm oil products. Request Samples

Shortening MP 36

Shortening for All Purpose Baking, Frying, Donuts, Cookies, Crackers, Pie Crust, Natural Habitats has Four versions of Shortening: MP 36 Shortening, MP36 SW, MP39 and MP42. Discuss with your Sales Manager on the best version for your product:
USES: All Purpose Baking, Deep Frying Donuts, Bar Soap, Body Lotions, Hand Creams.

Property Analysis Parameters Method
Free Fatty Acid (% palmitic) (1) 0.1 Maximum AOCS Ca 5a-40
Peroxide Value (meq/kg) (1) 1.0 Maximum AOCS Cd 8-53/ AOCS Cd 8b-90
Moisture + Volatile Matter (%) (1) 0.05 Maximum AOCS Ca 2b-38
Color (Lovibond, 5¼ inch cell), Red (1) 2.5 Maximum AOCS Cc 13e-92
Iodine Value (cg/g) (1) 50- 56 AOCS Cd 1d-92
Slip Melting Point, C° (1) 36 – 39 AOCS Cc 3-25
Flavor and Taste (1) Neutral Sensory

(1) At time of packaging; reported on certificate of analysis

Please click on the button to order samples of our palm oil products. Request Samples

Organic Shortening MP 36-SW

Shortening for All Purpose Baking, Frying, Donuts, Cookies, Crackers, Pie Crust, Natural Habitats has Four versions of Shortening: MP 36 Shortening, MP36 SW, MP39 and MP42. Discuss with your Sales Manager on the best version for your product:
USES:  All-purpose baking, The best for Creamy Frostings, cookies, crackers.

Property Analysis Parameters Method
Free Fatty Acids (% palmitic) (1)(*) 0.1 maximum AOCS Ca-5a-40
Peroxide Value (meq/kg)(1)(*) 1.0 maximum AOCS Cd-8b-90
Moisture + Volatile Matter (%)(1) 0.05 maximum AOCS Ca-2b-38
Color (Lovibond 5¼ inch cell, Red)(1)(*) 2.5 Maximum AOCS Cc-13e-92
Iodine Value (cg/g) (1) 50-56 AOCS Cd-1d-92
Slip Melting Point(1) 36-39 ACOS Cc-3-25
Flavor and Taste(1)(*) Bland Sensory
Solid Fat Content by NMR (%), AOCS Cd-16b-93

(1) At time of packaging; reported on certificate of analysis

Please click on the button to order samples of our palm oil products. Request Samples

Organic Shortening MP 39

Shortening for All Purpose Baking, Frying, Donuts, Cookies, Crackers, Pie Crust, Natural Habitats has Four versions of Shortening: MP 36 Shortening, MP36 SW, MP39 and MP42. Discuss with your Sales Manager on the best version for your product:
USES:  All Purpose Baking, Frostings, Cookies, Crackers, Pastries, Buttery Spreads and Buttery Spreads.

Property Analysis Parameters Method
Free Fatty Acid (% palmitic) (1)(*)  0.1 Maximum AOCS Ca 5a-40
Peroxide Value (meq/kg) (1)(*)       1.0 Maximum AOCS Cd 8b-90
Moisture + Volatile Matter (%) (1) 0.05 Maximum AOCS Ca 2b-38
Color (Lovibond, 5¼ inch cell), Red 2.5 Maximum AOCS Cc 13e-92
Iodine Value (cg/g) (1) 48 – 54 AOCS Cc-13e-92
Slip Melting Point, C° (1) 38 – 40     AOCS Cc-03-25
Flavor and Taste (1) Neutral Sensory

(1) At time of packaging; reported on certificate of analysis

Please click on the button to order samples of our palm oil products. Request Samples