PRODUCTS
All the products of our holding are of high quality, meeting all world standards. The modern equipment we use is ISO 9001: 2008 certified, so we get an environmentally friendly product, which is a rarity now.
Also our factory produces:
- High-tech cleaning of vegetable oils of all kinds
- Vinification of oils for high-quality salad oil
- Hydrogenated fats for the production of margarines, confectionery fats, toilet and laundry soap
- Re-esterified fats for the production of combined fats (butter substitutes), ice cream, cheeses, chocolate products, etc.
- Fat splitting
PROCESSES
Winteresation
The process of winterisation consists in cooling the oil to the crystallisation temperature of the waxes contained in the vegetable oil. In this process, the oil is fractionated into transparent and opaque fatty acids. Thus, the production of ready-to-use high-quality salad oil is achieved.
Hydrogenation of fats
This is an important branch of the fat processing industry, has received a wide development in our time due to the fact that for the production of margarine and cooking fats, as well as some other technical products, mainly solid fats are required. In the industry for hydrogenation, cotton, sunflower, soybean and other vegetable oils are used, in which oleic, linoleic, linolenic and other unsaturated fatty acids are present in the form of glycerides. The cured hydrogenation product is called salomass.
Transesterification of fats
The process of transesterification has the following main advantages over other methods of fat modification. Transesterification makes it possible to obtain margarine fat bases that do not contain transomisomerized fats harmful to human health. Transesterification of mixtures of refractory fats (palm oil, palm stearin, animal fats) with liquid vegetable oils provides the greatest degree of transformation of highly digestible glycerides, difficult to assimilate by the body, to the degree of transformation of highly digestible glycerides, difficult to assimilate by the body, into low-melting and, consequently, the greatest increase in the nutritional value of the fat mixture.