For Our Partners

It is no exaggeration to say that our fat fractionation technology forms the backbone of the Group’s strength.

The palm oil we extract from the fruit and seeds (kernels) of the palm forms the raw material for our portfolio of oil and fat products. Our fractionation technology enables us to separate palm oil into oil fractions with distinct properties in order to obtain the desired functionality.

We have also applied our proprietary fractionation technology to separate soybeans into low-fat soy milk and soy-milk cream, in the same way that milk is fractionated into skim milk and cream.
This enabled the fractionation of soy protein from defatted soybeans and water-soluble soybean polysaccharides from the resulting okara.

Our fractionation technology initiatives were published in the scientific journal "Nature" as an advertorial.