Products

Agropalma Vegetable Fat RC 440 has excellent crystallization, in addition to providing creaminess to the filling, facilitating its spreadability on wafer plates, has good oxidative stability and is free of partially hydrogenated fat.

Agropalma Vegetable Fat 420 EXP has built-in nitrogen that provides a soft appearance and helps to add other ingredients, thus facilitating the application process. In addition to being a highly oxidation-stable fat, it is an alternative for applications in products that will be exported to countries where the antioxidant TBHQ is banned.

Agropalma Vegetable Fat 370 SE has an emulsifier in the formulation, providing an aid in the aeration of the final product. It is a highly oxidation stable product.

Agropalma Vegetable Fat AGP 200 is a substitute fat for cocoa butter, which has fast crystallization and provides a good melting and gloss characteristic in the final product.

Agropalma Vegetable Fat AGP 100 is a substitute fat for cocoa butter, which has rapid crystallization and provides a high quality characteristic of snap, quick melt and shine in the final product.

Agropalma Vegetable Fat AGP 350 is a fast crystallizing fat that provides a high quality gloss characteristic in the final product. It is intended for those who produce “skimo” coverage.

Agropalma Vegetable Fat RC 370 has an excellent crystallization profile, with lower saturated fat content compared to conventional products (RC440 and RC530), versatility of application both in wafer and sandwich fillings, good oxidative stability and is free of partially hydrogenated fat.

Agropalma Vegetable Fat RC 530 has excellent crystallization and structure, in addition to allowing the use of the same fat in wafer and sandwich fillings, it has good oxidative stability and is free of partially hydrogenated fat.

Agropalma Vegetable Fat 420 B has built-in nitrogen that provides a soft appearance and helps to add other ingredients, thus facilitating the application process. In addition to being a highly oxidation-stable fat.

Agropalma Vegetable Fat 370B has built-in nitrogen that provides a soft appearance and helps to add other ingredients, thus facilitating the application process. In addition to being a highly oxidation-stable fat.

Agropalma Vegetable Fat 400 B makes the filling creamy and soft. In addition to being highly stable to oxidation and not having partially hydrogenated fat.

Agropalma Vegetable Fat 180 A is a great product for applications in dairy beverages, as it has an ideal amount of solids, in addition to its fluidity, helping to make it practical during use. This product also has great oxidative stability.

Agropalma Vegetable Fat 460 UG is a product with more consistency and has incorporated nitrogen, which provides a soft appearance to the fat and helps in the addition of other ingredients, thus facilitating the application process. In addition to being a highly oxidation-stable fat.

Agropalma Vegetable Fat AGP 250 has baking resistance and is free of partially hydrogenated fat.

Agropalma VEGETABLE OIL AGP 300 is a fast crystallizing fat that provides a high quality gloss characteristic in the final product. It is intended for the customer who applies “skimo” to the final product, in order to dilute the coverage.