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Cargill collaborates with farmers, food makers and industrial customers to bring new ideas to the table.

 
Soybean, palm kernal, cottonseed and coconut oil confectionery, vegetable and dairy fats

Confectionery, vegetable, dairy fats

Confectionery fats are designed to replace the cocoa butter that is typically used for coatings and fillings. These fats are typically characterized by a steep melting profile – they remain firm and stable at storage and distribution temperatures but melt quickly and completely at or near mouth temperature thereby imparting smoothness and rapid flavor release.

Vegetable dairy fats are used in applications such as whipped toppings, nondairy creamers, imitation cheese, frozen desserts and imitation sour creams. They are designed to replace butterfat and contribute significantly to eating properties, physical appearance and stability of the finished product.

Soybean

  • Olympic™ S-100 Soybean oil
  • Olympic™ SC-200 Soybean / Cottonseed oil
  • Ultimate® 110 oil

Palm Kernel 

  • Encore® 100 oil
  • Encore® 200 oil
  • Encore® 600 oil
  • Encore® 800 oil
  • Encore® 1000 oil
  • Encore® Center Fat palm kernel oil
  • Regal® Topping Fat palm kernel oil
  • Regal® HB 84 oil
  • Regal® HB 95 oil
  • Regal® HB 100 oil
  • Regal® HB 102 oil
  • Regal® HB 106 oil
  • Regal® HB 108 oil
  • Regal® HB 112 oil

Cottonseed

  • Ultimate® 110 oil

Soy Lecithin 

  • Encore® Center Fat oil

Coconut Oil

  • Regal® HB 100 oil
  • Ultimate® 76  oil
  • Ultimate® 92 oil
  • Ultimate® 110 oil

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.