Palm Oil extracted from the reddish pulp of palm fruit (Botanical Name: Elaeis guineensis), this oil undergoes Bleaching and Deodourisation and forms Refined Palm Oil and it is well known as RBD Palm Oil.
Palm Oil holds the majority of the total market share and Palm Oil less saturated than butter and better choice than butter. Palm Oil increases the body metabolism.
Palm Olein is the liquid fraction obtained from Refined Palm Oil during the process of FRACTIONATION. Globally one of the most preffered cooking oil for house hold food preparation as well as for food manufacturing industry.
Palm Olein has high resistance to Oxidation, because of low unsaturation, which results long shelf life to products prepared by using Palm Olein, comparing with other cooking oils.
Soyabean Oil extracted from Soyabean seeds (Botanical Name: Glycine max), this oil undergoes Degumming, Neutralization, Bleaching and Deodourisation and forms Refined Soyabean Oil.
Refined Soyabean Oil rich in PUFA, Omega-6 and Omega-3 Fatty Acids, are useful for the health of skin, hair, bones, reproductive system and for normal growth, regulate metabolism and improves brain function. It is second most consumed vegetable oil in India (Palm Oil is in 1st position).
Mustard Oil extracted from Indian Mustard Seeds (Botanical Name: Brassica Nigra), dark brown to black seeds contain about 38 to 40 percent oil. The extracted oil undergoes Neutralization, Bleaching and Deodourisation and forms Refined Mustard Oil. In India it is popularly known as “Sarson Ka Tel”.
Refined Mustard Oil contain healthy fats, like mono unsaturated fatty acids (MUFA) and poly unsaturated fatty acids (PUFA), Omega-6 and Omega-3 Fatty Acids. Saturated fat content of mustard oil is very low, and contain high percent of erucic acid. Consumption of mustard oil is to be done in moderate limits. It is most popular cooking oil in Central, Eastern, Northern and North-Eastern regions of India.
Palm Stearin is the solid fraction obtained from Refined Palm Oil during the process of FRACTIONATION followed by filtration.
Palm Stearin is natural solid fat of low unsaturation, which results long shelf life to products where solid fat functionality require.
Hydrogenated Palm Stearin is the solid fraction obtained from Refined Palm Oil during the process of FRACTIONATION is further hydrogenated, it is in the form of ‘Off White Flakes / Off White Powder’ (98% passing through 1 mm sieve).
Hydrogenated Palm Oil, it is in the form of ‘White Flakes’
Hydrogenated Soya Oil, it is in the form of ‘White Flakes’
Palm Fatty Acid Distillate is the by-product of Refined Palm Oil manufacturing unit.
Distilled Monoglycerides contains Monoglycerides percent 95 minimum, it is in the form of ‘Off White Powder’ (99% passing through 1 mm sieve).
Glycerol Monostearate SE 40 contains Mono & Di glycerides, it is in the form of ‘Off White Flakes / Off White Powder’ (98% passing through 1 mm sieve).
Glycerol Monostearate NSE 40 contains Mono & Di glycerides, it is in the form of ‘Off White Flakes / Off White Powder’ (98% passing through 1 mm sieve).
Ethylene Glycerol Monostearate is an ester derived from Palm Based Triglycerides and Ethylene Glycol, used as Emulsifier, Opacifier and for its Emolient Property used in personal care products, it is in the form of ‘Off White Flakes.
Sorbitan Monostearate derived from sugar based product Sorbitol and Palm Oil based product Palm Stearin, it is in the form of ‘Off White Flakes.
Soya Lecithin is food additive and derived from Crude Soyabean Oil (by water degumming and drying), have antioxident properties, used as a emulsifier in small amounts in food products. Lecithin helps to give product a smooth and uniform appearance, and improves shelf life. Soya Lecithin contain Phospholipids, Fatty Acids, Triglycerides, Choline, and Glycolipids. Food Grade Soya Lecithin consumption in small amount have health benefits like reduction of LDL, Immunity Booster, and Prevent Osteoporosis etc.
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