RBD Palm Olein is the liquid fraction of RBD Palm Oil. Owing to its high stability, it is especially suitable as a frying (shallow & deep) oil. RBD Palm Olein is available in a wide range of cloud points and IVs. IV 60 and above is classed as Superolein, have a lower melting point than standard Olein and is also a much clearer liquid and lends itself to consumer packing in PET Bottle.

Palm shortening is RBD Palm Oil which has undergone an additional process called votating (texturisation). Palm Shortening is great for frying and used extensively in baking & pastry. Palm shortening is available in various slip melting point ranges to suit the different market conditions.

Vegetable Ghee can be a substitute for traditional dairy ghee and other oils. It is used in many Asian cuisines. Vegetable Ghee can be used for baking, sautéing and frying.

RBD Palm Oil is refined from Crude Palm Oil and can be fractionated into two main products, olein and stearin. Owing to its melting range, RBD Palm Oil will be solid at ambient temperature in most countries. It can be used for a range of food & non-food applications and is popular as a non-liquid frying medium.

RBD Palm Kernel Olein is the liquid fraction RBD Palm Kernel Oil. It can be used as a frying fat and is a useful ingredient in many other food applications.

All Refined Soft Oils are great frying mediums. To suit market requirements special blends of Palm Olein & Soft Oil have been developed and are a very high-quality frying medium. These blends provide an ideal combination of product characteristics and price advantage.

We supply a wide range of Shortening products, suited to the many different baking applications including biscuit doughs, white & sweet breads, cookies, wafers, crackers, pies, cakes, quiche, tortillas, buns and other pastries.

Margarine is used directly in many types of Bakery & Pastry applications. We offer a range of specifications to suit the different applications including Cake Margarine, Standard Pastry Margarine, Multipurpose Margarine, Premium Pastry Margarine, etc.

Various Ice-cream Fat options are available for ice-cream production. These include fats of multiple slip melting points and solid fat curve to suit required product characteristics and market conditions. All products are designed to give a great eating sensation, mouth feel and flavor release.

We supply a range of Milk Fat Replacer products suitable for: coffee creamers and milk replacers in ice cream, yoghurt, sour cream, analogue cheese and condensed milk.

Cheese Fat Replacer products are available that can replace both hard and soft cheeses. Applications are many and include serving as a cheese replacer in products such as pizzas and other dishes where cheese is used.

Non-dairy Creamers are available in powder form are an easy to use replacer of cream and milk for coffee, tea & other beverages including hot chocolate. They can also be used in many other food applications. A main benefit is that these replacer products have a very long shelf life & are very stable compared to natural dairy products and are lactose & trans-fat free.

The Coconut Milk Powder is manufactured through the spray drying process of raw unsweetened coconut cream and is reconstituted with water for use in recipes that require Coconut Milk. This product is used in many cuisines.

Butter Oil Substitute is a high-quality specialty vegetable fat designed to replace butter oil. It is ideal for use as an ingredient for high quality biscuits and cookies. It can also be used for preparation of confectionery cream and toffee. It is also very suitable for coffee processors who incorporate butter oil and butter oil substitute into roasted coffee bean.

These products are alternative ingredients for application that require cocoa butter. They resemble cocoa butter in both physical & chemical properties but at a much lower cost. They can either fully replace or be mixed with cocoa butter to achieve the required characteristics. Products are available with slip melting points and solid fat curve that cover all applications.

i. Cocoa Butter Substitute

ii. Cocoa Butter Replacer

iii. Cocoa Butter Equivalent

iv. Chocolate Coating

v. Chocolate Fat

vi. Chocolate Compound

vii. Chocolate Spreads & Creamers

viii. Bar Chocolate

Cocoa Butter is derived from the extraction process of cocoa beans. It is a major ingredient in practically all types of chocolates or chocolate-based products. Also used in cosmetics and various medical ointment applications.

Tristar offers a range of premium quality natural & alkalized cocoa powders suitable for all applications.

The butter compound range Tristar offers products with a diverse range of slip melting points and solid fat content that support multiple culinary applications. All products offer great mouth feel and eating experience.

A tasteful filling or topping fat with the right texture can result in flavour and eating pleasure. Tristar offers a broad range of vegetable fats suitable for use as fillings or creamers. All have great mouth feel and texture suitable for baked products, biscuits and others. We offer both lauric & non-lauric options to produce center fillings and toppings.

Our vegetable-based Whip Cream Fats enables the production of clean and stable melt-off whipping cream. Produces great mouth feel and is essentially cholesterol-free.

Tristar’s spread fat range provides good stability against oil separation during production stage. Our spread fats can be produced into a wide variety of confectionery spread. Has great mouth feel.

Bake-Stable Filling Fats for applications such as centre fillings, bake-stable filling in cookies, etc. Produces great mouth feel from its soft texture and excellent aesthetic gloss after baking.

Tristar’s coating fats produces excellent quality products, with a hardness range based on solid fat content profile that depends on customer’s confectionery requirement.

Desiccated Coconut is freshly shredded with dried white meat which have the flavor & aroma of fresh coconuts along with a natural taste. It could be used in multiple types of applications including bakery, pastry, confectionery, dessert, cooking and many more.  Desiccated coconut can be used as a topping on deserts and cakes etc, it can also be incorporated into candies and enrobed in chocolates.

The Coconut Milk Powder is manufactured through the spray drying process of raw unsweetened coconut cream and is reconstituted with water for use in recipes that require Coconut Milk. This product is used in many cuisines.

The soft, fine powder that is Coconut Flour is a natural By-Product of Coconut Milk production. It is typically naturally grained and gluten-free. It is used in different types of baking applications.

Coconut Cream is processed from natural extract of fresh and matured coconut meat to produce a creamy white product. It has the natural flavor & aroma of fresh coconuts. Coconut Cream can be used in other food applications including dairy replacers and bakery products.

• Packing options: Cartons, Drums & Retail Packaging

Coconut Water is a very natural product easily extracted from coconuts. It is an extremely pleasant & refreshing beverage and the drink of choice for many people in Asia and the rest of the world.

Virgin Coconut Oil is the oil extracted from coconuts without the application of heat. Virgin Coconut Oil is known for its pleasant fragrance, taste and its healthy antioxidants. This product has multiple different applications including food supplement, cosmetics, etc.