Vegetable fats

Economical, multi-purpose, easy to store, vegetable greases are used more and more often on the kitchen, but also at the table!

Filling process

Vegetable greases have a solid state at room temperature as opposed to oils. They therefore require hot filling.

Vegetable greases are most often packaged in Metal cans or plastic trays.

Production process

Used in place of foodstuff greases or animal origin, such as butter or clarified butter, these oils come mainly from palm trees, coconut trees or cacao beans. 

Margarine is composed of fatty matter and an aqueous component based on water or milk. By replacing the double links with hydrogen molecules, the oil solidifies and forms the basis for margarine.

Primarily processed on the Indian sub-continent and Middle-East, clarified butter oil, also referred to as Vanaspati or “clarified butter” is used for deep frying and packaged in large containers.