MOI
Cake Margarine/ margarine
Cake margarine is a type of fat and that acts like butter, making it very a common substitute. It is composed of emulsion of vegetable oils, our margarine contains environmentally and
socially sustainable palm oil. Margarine’s key purpose to improve the texture and the taste of baked goods, giving the product a buttery taste. The health benefits of the palm oil we use in
our margarine include decreasing cholesterol, protecting against heart disease, and combating vitamin A deficiency.
Cocoa butter substitute
Cocoa butter is made from the vegetable fat of cocoa beans and has a vast range of uses, from being used in sweets and pastries to creams and lotions. It is mainly utilized for skin health, in order to lessen the appearance of wrinkles and stretch marks, including postpartum stretch marks. As a result of the adipose acids in cocoa butter it helps to keep moisture in the skin as
well. Furthermore, the phytochemicals in present in cocoa butter can ameliorate blood flow to the skin and slow skin damage from UV rays. Cocoa Butter can also improve general health,
for instance the oleic acids in cocoa butter has been shown to decrease the risk of heart disease. It has anti-inflammatory and antioxidant effects that can help with body regulation.
Popcorn Oil
Many variants of oil can be utilized as popcorn oil which contains different bases. Our product consists of palm, sunflower and soybean oils. Popcorn oil’s main use is cooking with
high temperatures. Palm-predicated popcorn oil is a more salubrious alternative to the other types of oil out there. One of the benefits of palm-predicated popcorn oil is that it is a natural
substitute for partially hydrogenated oils and trans fats. It additionally contains an abundance of vitamin E which is acts as a vigorous anti-oxidant. Our popcorn oil does not contain
GMOs or any trans-fatty acids. Since it is a plant-predicated oil, even people with vegan diets can enjoy the buttery taste popcorn with our product.
Premium Palm Frying Oil
Premium frying oil
- MOI PFC & PFO use fine quality palm oil combined with effective refining process to create high quality frying oil that has low colour and low acid value, making it suitable for all kinds of frying.
- It is cholesterol free, contains natural tocotrienol and a balanced composition of saturated and unsaturated fatty acids.
- Good frying stability contributes to longer frying life, less foaming and smoking, slower colour darkening of the oil and less gums build up which leads to a cleaner fryer.
- MOI PFC & PFO provide a less oily appearance, producing fried food with a golden-brown colour appearance and crispy texture, enhancing the original taste and aroma of the fried food.
- It is non-hydrogenated and trans fatty acid free.
- Moi’s frying oil products are long lasting, have a low melt point and a high smoke point.
Shortening
Shortening is any type of fat that is solid at room temperature. While many products can be
used as shortening such as lard, margarine and hydrogenated solidified oils, vegetable
shortening is a semi-solid fat with minimal water content and a high smoking point. This
makes it a safe choice for frying, since there is a less chance of spattering or popping under
high temperatures due to the high smoke point and no water content. Our vegetable
shortening is made from environmentally and socially sustainable palm oil. Since shortening
consists of only fat, it doesn’t possess any flavour or odour and refrigeration isn’t necessary.
It is mostly used for cooking and baking, particularly because it keeps baked goods soft and
gives excellent mouthfeel and texture to the finished product. It can also be used instead of
butter in order to make the frosting.
Soybean Oil
Soybean Oil
Can help reduce coronary heart disease, The Food and Drug Administration (FDA) recently awarded a qualified health claim for soybean oil and heart disease, noting that a daily intake of approximately 1½ tablespoons of soybean oil as a replacement for sources of saturated fat in the diet, could reduce the risk of coronary heart disease. Soybean oil is one of the main oils that contains high amounts of monounsaturated and polyunsaturated fatty acids (MUFA and PUFA). This specific fatty acid composition helps to reduce blood cholesterol fractions, thus lowering the risk of heart disease.