Products

USHA® Cocoa Butter Equivalent (CBE) is a cocoa butter equivalent which is made entirely from vegetable fat by way of sophisticated fractionation processes. It is bland in taste and flavor. As a Cocoa Butter Equivalent, is very similar to cocoa butter in chemical and physical characteristics and therefore shows excellent compatibility with cocoa butter. It can replace cocoa butter at any ratio.

USHA® RBD Palm Oil is obtained from the fractionation of RBD Palm Oil which undergoes the process of crystallization at a controlled temperature in which RBD Palm oil is chilled until crystals are formed. Usha Edibal Oil is a leading manufacturer, exporter and supplier of RBD Palm Olein. One of the most prominent applications of RBD Palm Olein includes salad and cooking oils

USHA® RBD Coconut Oil is made from fully refined bleached & deodorized coconut oil. A high-quality nut is been selected carefully to get the best oil for this product. Usha Edible Oil is a leading manufacturer and producer, exporter and supplier of RBD coconut oil.

USHA® RBD Palm Olein IV56 CP10 is semi-solid at room temperature (20°C). The liquid portion could be physically separated from the solid portion of palm oil by fractionation. After fractionation the liquid portion is called “palm olein”, which is commonly bottled and sold as cooking oils. The solid fat portion is called “palm stearin” and it is commonly used to formulate trans-free fats such as margarine, shortening and vegetable ghee.

USHA® Cocoa Butter Replacer - (CBR) 100M is a fully refined, hydrogenated and fractionated vegetable fat of non- lauric origin. It is bland in taste and flavor. CBR-100M is a non-tempering fat with a steep melting behavior which is suitable for high quality compound chocolate applications.

USHA® CREAM SP19 is a special blend of fully refined vegetable fats of non-lauric origin. It is bland in taste and flavor. Cream SP19 is specialty fat suitable for the production of a wide variety of soft fillings and compound chocolate pastes & spreads. In addition, it is also formulated to have resistance to oil separation in compound chocolate paste thus improving the shelf life of the confectionery products.

USHA® RBD Palm Oil, Palm Olein CP 8 Palm oil is semi-solid at room temperature (20°C). The liquid portion could be physically separated from the solid portion of palm oil by fractionation. After fractionation the liquid portion is called “palm olein”, which is commonly bottled and sold as cooking oils. The solid fat portion is called “palm stearin” and it is commonly used to formulate trans-free fats such as margarine, shortening and vegetable ghee. Palm Olein is further fractionated to a more liquid fraction.

USHA® Cocoa Butter Substitute (CBS) M of vegetable fats are made from fully refined, hydrogenated Palm Kernel Oil. In addition to their bland taste and flavor, they also have excellent stability against oxidation.

USHA® RBD Super Palm Olein, RBD Palm Olein CP6 is semi-solid at room temperature (20°C). The liquid portion could be physically separated from the solid portion of palm oil by fractionation. After fractionation the liquid portion is called “palm olein”, which is commonly bottled and sold as cooking oils. The solid fat portion is called “palm stearin” and it is commonly used to formulate trans-free fats such as margarine, shortening and vegetable ghee. Palm Olein is further fractionated to a more liquid fraction called “Super Palm Olein“.

USHA CBS -H- is a fractioned and hydrogenated palm kernel oil based cocoa butter substitute (CBS) and Lauric origin with a very sharp melting profile thus providing excellent mouth feel.