Regal® oil
The Regal® product line is derived from offshore sources and is an excellent choice as a cocoa butter substitute.
Our Regal® line offers the following advantages:
- tempering is not required
- high tolerance to diluent fats like nut oils
- gloss and gloss retention is good
- melting properties and flavor release are comparable to those achieved with cocoa butter
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Products |
Descriptions |
Applications |
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Regal® Topping Fat |
Partially Hydrogenated Palm Kernel Oil with Citric Acid added as a preservative |
Nondairy systems such as whipped toppings |
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Regal® HB 84 oil |
Palm Kernel Oil with Citric Acid added as a preservative |
Moldings, pastel and confectionery centers |
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Regal® HB 95 oil |
Hydrogenated Palm Kernel Oil with Citric Acid added as a preservative |
Confectionery coatings and centers |
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Regal® HB 100 oil |
Hydrogenated Coconut Oil, Hydrogenated Palm Kernel Oil with Citric Acid added as a preservative |
Confectionery coatings and centers |
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Regal® HB 102 oil |
Hydrogenated Palm Kernel Oil with Citric Acid added as a preservative |
Confectionery coatings, drops, centers, vegetable dairy systems |
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Regal® HB 106 oil |
Hydrogenated Palm Kernel Oil with Citric Acid added as a preservative |
Confectionery coatings, drops and centers |
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Regal® HB 108 oil |
Hydrogenated Palm Kernel Oil with Citric Acid added as a preservative |
Confectionery coatings, drops and centers |
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Regal® HB 112 oil |
Hydrogenated Palm Kernel Oil with Citric Acid added as a preservative |
Confectionery coatings, centers, icing stabilization, vegetable dairy systems |
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.
