COMPANY PRODUCTS & SERVICES

1) Sesame Oil

We are a reliable Manufacturer of Sesame Oil. The Sesame oil is quite rich in anti-oxidants and hence, is considered as one of the most stable oils. The processing of Sesame Seed Oil is carried out at our unit under the supervision of trained quality controllers. Sesame Oil is prepared using quality natural spices. We use superior packing material to retain the freshness and purity of the Sesame Oil. The customers can obtain the Sesame Seed Oil, from us, at the competitive prices. Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts.

Why of sesame oil?

  • High Quality
  • Powerful antioxidant
  • Triply unsaturated fatty acids are missing
  • Excellent shelf life
  • Rich nutritional contents
  • Nutty & aromatic flavour

Used in-

  • Cooking
  • Stir-frying
  • Soaps & detergents
  • Skin care products
  • Massage oil
  • Medicines

2) Kachi Ghani Virgin Mustard Oil-

Kachi Ghani Mustard Oil (sarso oil) is extracted from mustard seeds (black, brown and white), and is reddish brown or amber in colour. It has been commonly used in North and East India since ancient times, and comes with a bevy of health benefits. In Eastern and North Eastern India, it is hard to imagine life without a bottle of Sarson Oil at home. It has miraculous properties, and hence it treats cold, boosts immunity, encourages hair growth, provides nourishment to skin (especially in baby massages with mustard oil during winters and made to sunbathe for a dose of Vitamin D and also to strengthen the bones), oral health, so on and so forth. Secondly and most importantly, Ayurveda highly recommends Kachi Ghani Oil as it is full of monounsaturated fatty acids. Our body needs oil in the ratio of 3:1 – three parts of polyunsaturated fatty acids and one part of saturated fatty acids. Monounsaturated fatty acids (MUFA) come under polyunsaturated. In addition, Cold Pressed Mustard Oil is full of MUFA which is very essential for our health. It’s good for the heart, lightens skin, helps in hair growth, prevents premature greying of hair, etc Why mustard oil?

  • Best cooking oil
  • Helps to Boost Appetite
  • Promotes Heart Health
  • Treats Cracked Heels
  • Relieves Stiffness in Muscles
  • Stimulates Hair Growth

3) Refined Sunflower Oil

Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower (Helianthus annuus). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. Sunflower oil is primarily composed of linoleic acid, a polyunsaturated fat, and oleic acid, a monounsaturated fat. Through selective breeding and manufacturing processes, oils of differing proportions of the fatty acids are produced. The expressed oil has a neutral taste profile. The oil contains a large amount of vitamin E. As of 2017, genome analysis and development of hybrid sunflowers to increase oil production are under development to meet greater consumer demand for sunflower oil and its commercial varieties. Sunflower oil was first used in 1829 in Russia. In 2018, Ukraine and Russia together accounted for 53% of the world's production of sunflower oil. Four types of sunflower oils with differing concentrations of fatty acids are produced through plant breeding and industrial processing: high-linoleic, high-oleic, mid-oleic, and high-stearic combined with high-oleic.

  • High-linoleic, 69% linoleic acid
  • High-oleic, 82% oleic acid
  • Mid-oleic, 65% oleic acid
  • High-stearic with high-oleic, 18% stearic acid and 72% oleic acid

Why Sunflower oil?

  • Used In food preparation
  • Seed meal
  • Supplements
  • As fuel
  • Cosmetics
  • Horticulture

4) Refined Rice Bran Oil

Rice bran oil is the oil extracted from the hard outer brown layer of rice called chaff (rice husk). It is known for its high smoke point of 232 °C (450 °F) and mild flavour, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in East Asia, the Indian subcontinent, and Southeast Asia including India, Nepal, Bangladesh, Indonesia, Japan, Southern China and Malaysia. Rice bran oil has a composition similar to that of peanut oil, with 38% monounsaturated, 37% polyunsaturated, and 25% saturated fatty acids. A component of rice bran oil is the γ-oryzanol, at around 2% of crude oil content. Thought to be a single compound when initially isolated, γ-oryzanol is now known to be a mixture of steryl and other triterpenyl esters of ferulic acids. Also present are tocopherols and tocotrienols (two types of vitamin E) and phytosterols. Rice bran oil consumption has been found to significantly decrease total cholesterol (TC), LDL-C and triglyceride (TG) levels.

Why Rice Bran Oil?

  • Contains beneficial nutrients
  • May support healthy blood sugar levels
  • May promote heart health
  • Has antioxidant and anti-inflammatory effects
  • May have anticancer effects
  • Enhances immunity health

5) Refined Soyabean Oil

Soy oil is the oil extracted from soybeans. Crude soybean oil undergoes further refinement- degumming, refining, bleaching, and deodorizing and forms refined soy oil. Soybean oil is the leading vegetable oil traded in the international markets, next only to palm oil. It has a share of 24% in total vegetable oil consumption. Soy oil accounts for nearly 75% out of total vegetable oil in-take in the US. Soy oil is cholesterol-free and high in polyunsaturated fat. Soy oil is light in flavour and has almost no odour. To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 60 and 88 °C (140–190 °F), rolled into flakes, and solvent-extracted with hexanes. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated are sold as "vegetable oil", or are ingredients in a wide variety of processed foods. Most of the remaining residue (soybean meal) is used as animal feed. Soybean oil contains only trace amounts of fatty carboxylic acids (about 0.3% by mass in the crude oil, 0.03% in the refined oil). Instead it contains esters. In the following content, the expressions "fatty acids" and "acid" below refer to esters rather than carboxylic acids.

Why Soyabean Oil?

  • High smoke point
  • Rich in heart-healthy fats
  • May support bone health
  • Contains omega-3 fatty acids
  • Promotes skin health
  • Versatile and easy to use
    • Frying
    • Baking
    • Roasting
    • Sauteing

6) Refined Palm olein Oil

Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 33% of global oils produced from oil crops in 2014. Palm oils are easier to stabilize and maintain quality of flavour and consistency in processed foods, so are frequently favoured by food manufacturers. On average globally, humans consumed 7.7 kg (17 lb) of palm oil per person in 2015. Demand has also increased for other uses, such as cosmetics and biofuels, creating more demand on the supply encouraging the growth of palm oil plantations in tropical countries. Palm oil is naturally reddish in colour because of a high beta-carotene content. It is not to be confused with palm kernel oil derived from the kernel of the same fruit or coconut oil derived from the kernel of the coconut palm (Cocos nucifera). The differences are in colour (raw palm kernel oil lacks carotenoids and is not red), and in saturated fat content: palm mesocarp oil is 49% saturated, while palm kernel oil and coconut oil are 81% and 86% saturated fats, respectively. However, crude red palm oil that has been refined, neutralized, bleached and deodorized, a common commodity called RBD (refined, bleached, and deodorized) palm oil, does not contain carotenoids. Many industrial food applications of palm oil use fractionated components of palm oil (often listed as "modified palm oil") whose saturation levels can reach 90%; these "modified" palm oils can become highly saturated, but are not necessarily hydrogenated.

Why Palm oil?

  • In food
  • Non-food consumer products
  • Biomass and biofuels
  • In wound care

7) Sesame seeds

Sesame seeds are micro-cleaned & supplied by us, having one of the highest oil contents as compared to any other seeds. Sesame Seeds are directly collected from farmers from the Belda region situated in West Bengal which contains minimum 36-37% oil. We hold expertise in supplying Sesame Seeds in bulk quantity all over the country. We offer the clients finest quality of Brown Sesame Seeds & Black Sesame seeds from West Bengal.

Sesame Seeds are acknowledged for their rich nutty flavour. Sesame Seeds are a common ingredient that is used in diverse cuisines across the world. Furthermore, these Sesame Seeds are rich in Omega 6 fatty acids. Sesame Seeds are added to breads, bagels and hamburger buns to enhance their taste. Sesame Seed is known as a great ingredient used in making sweet and savoury cookies and wafers. Customers can avail these Sesame Seeds, from us, at the market leading prices.

Why Sesame seeds?

  • Good Source of Fibre
  • Lowers Cholesterol and Triglycerides
  • Helps Lower Blood Pressure
  • Supports Healthy Bones
  • Reduces Inflammation
  • Good Source of B Vitamins
  • Aids Blood Cell Formation
  • Aids Blood Sugar Control
  • Rich in Antioxidants
  • Soothe Arthritic Knee Pain
  • Support Thyroid Health
  • Aid Hormone Balance During Menopause

8) Groundnuts

It is widely grown in the tropics and subtropics, being important to both small and large commercial producers. It is classified as both a grain legume and, due to its high oil content, an oil crop. World annual production of shelled peanuts was 44 million tonnes in 2016, led by China with 38% of the world total. Atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. With this characteristic in mind, the botanist Carl Linnaeus gave peanuts the specific epithet hypogea, which means "under the earth". The peanut belongs to the botanical family Fabaceae (or Leguminosae), commonly known as the legume, bean, or pea family. Like most other legumes, peanuts harbour symbiotic nitrogen-fixing bacteria in root nodules. The capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. Peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in Western cuisines. The botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". Using this criterion, the peanut is not a nut. However, peanuts are usually categorized as nuts for culinary purposes and in common English more generally. We offer a wide array of high quality groundnuts dealt from farmers in nearby belts of Bankura (West Bengal).We hold expertise in supplying groundnuts in bulk quantity all over the country.

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