Shortening for Frying

Our goal is to enhance the real flavor of fried products in a healthy and natural way.

OLEINS

OLEINA 30

OL-30 is a Shortening obtained through the Selective Fractioning of triglycerides stemming from African palm oil.

OLEOFRY

Completely refined, whitened, deodorized, and non-hydrogenated vegetable oil obtained from the liquid fractioning of Palm Oil.

CANGUIOIL

Shortening that tastes and smells identically to butter, obtained from the Selective Fractioning of triglycerides starting from African Palm.

HIGH STABILITY OILS

TIRREFINADO DE SOYA

Originates in Semi-degummed Soy Oil obtained through a combined process of Caustic Refining, Whitening, and Physical Refining.

4-SUNFLOWER

SUNFLOWER OIL

Originated from Raw Sunflower Oil obtained through the combined process of Caustic Refining, de-waxing, whitening, and physical refining with the controlled addition of antioxidants required by the market.

5-EXTRA-OLEIC

EXTRA-OLEIC OIL 65

Stemming from the most liquid fraction of Palm Oil, obtained through the process of whitening, physical refining and selective fractioning of triglycerides with the controlled addition of antioxidants required by the market.

VEGETABLE MIX OILS

SABROFRITO

Shortening obtained through the combination of soy and/or palm triglycerides.

CHIFOL

Shortening obtained through the combination of the most liquid fraction of the palm and palm triglycerides.

SHORDONUT

100% vegetable shortening, refined, fractioned, intersterified, deodorized, and texturized, obtained through the selective fractioning of palm oil triglycerides.

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