More Website Templates @ TemplateMonster.com. December03, 2012!

Nutrition

  • Dasheen

  • Description
    Dasheen, also known as taro or malanga in Spanish, is a tuber native to tropical countries. The edible part of taro is an underground stem known in botany as the corm, which is used for human and animal feeding and for different uses in industry. The taro is cylindrical and its pulp can have different shades depending on the variety, particularly our dasheens are white or lilac.

    Nutritional benefits
    Dasheen is considered as a great food because it contains a lot of nutrients, carbohydrates and proteins that are necessary to maintain a healthy and balanced diet. 
    This tuber contains large amounts of dietary fiber, which helps to regulate and accelerate the digestive process and reduces the cholesterol in the body. Furthermore, dasheen digestion requires a smaller amount of stomach acid compared with other tubers, which helps reduce the burning sensation in the chest and throat, associated with gastroesophageal reflux disease. Also, its sodium content is very low and has no cholesterol, so include it in the daily diet is a great way to avoid the risk of getting heart disease, high blood pressure or weight problems.
    Unlike wheat, which is commonly used to make flour for bread and bakery products, dasheen is gluten free. Gluten can trigger abdominal pain, nausea and constipation in people with gastrointestinal disorders such as Crohn's disease and celiac disease. That is why dasheen flour is an excellent choice for people with gluten sensitivity, allowing them to enjoy breads, muffins and pancakes.
    Dasheen also has a significant amount of vitamins among which include vitamin C, vitamin E and vitamin B6. In the same way, contains minerals such as magnesium, phosphorus, copper, potassium and manganese, which play different types of roles in the body, thus achieving the body to work in the best way possible.

    Applications and uses
    Dasheen can be prepared and consumed in numerous ways. It is usually consumed cooked to accompany main dishes especially in Cuban cuisine. It can also be used to prepare flour, cream, fried, mashed and as dasheen chips.


  • Whole cane sugar

  • Description
    Whole cane sugar is a natural product obtained from the evaporation of the juice of the sugar cane and sucrose crystallization. The Hacienda Santa Lucila ® whole cane sugar is organic and handmade, meaning that it is free of all chemical additives and substances that may harm the health and self-employed in the manufacture of traditional sugars and other whole cane sugars.

    Nutritional benefits
    Whole cane sugar has a large group of vitamins that complement the nutritional balance of other foods and helps to take advantage of the nutrients present in different foods. Within the large group of vitamins in the whole cane sugar, are particularly those belonging to group B such as vitamin B6, B9, inositol, biotin or vitamin H, but also contains other vitamins such as A, C, D and E. Also, the whole cane sugar contains minerals such as potassium, magnesium, calcium, phosphorus, iron, zinc and manganese.
    Finally it should be noted the high energy value present in the whole cane sugar. Sucrose is the main constituent of whole cane sugar, which is a type of sugar that is easily metabolized by the body, transforming rapidly in energy. Additionally whole cane sugar consists of fructose and glucose, all of which have a high biological value and are not present in muscovado sugar or refining. Despite their high energy value, whole cane sugar is lighter than other sugars, such as brown or white sugar, which have a greater amount of calories.

    Applications and uses
    Whole cane sugar is mainly consumed as a hot or cold beverage. However, there are many other ways that can be used, for instance to prepare cookies, honey, molasses, rice pudding or other desserts.


  • RBD Palm Oil

  • Description
    Palm oil is extracted directly from the fruit of the African palm, by the method of mechanical extraction. Its purest form is called crude palm oil, which has a yellow-red color and strong and characteristic odor. At a later stage, the oil is refined, bleached and deodorized, so it is called RBD palm oil. This oil is liquid consistency and clear yellow color. 

    Nutritional benefits
    RBD Palm oil contains the highest amount of good cholesterol, lipoprotein "good" or HDL, compared to other saturated oils such as coconut oil. This type of cholesterol has the ability to remove cholesterol from the arteries and transport it back to the liver for excretion. Furthermore, this oil is more easily digested, absorbed and utilized in normal metabolic processes, than other non-vegetable origin oils.
    Additionally, the RBD palm oil is free of cholesterol and trans fatty acids. By reducing the consumption of trans fatty acids, it helps to reduce cholesterol and triglyceride levels in the blood, the risk of cardiovascular disease, type II diabetes and the develop of some cancers decreases. Palm oil contains no sugar or sodium, making it ideal for people who suffer from diseases related to the level of blood sugar, blood pressure or high cholesterol levels.
    This oil contains many nutrients such as iodine, zinc, vitamins A, B1, B2, B5, B6, K, E and D. Palm oils are a rich source of beta-carotene which are antioxidants that can protect impolitic against various diseases, including atherosclerosis, certain cancers, heart disease, cataracts and age-related macular degeneration(AMD).


  • Oil Palm-based margarine

  • Description
    They are soft fats of semisolid consistency which are generated by the water in oil emulsion. Are composed of liquid fat, solid fat, water, emulsifiers, milk products and salt which is usually added to them to help stabilize the emulsion. Margarines are obtained by industrial processes from unsaturated fats, generally of plant origin, as in the case of our margarines, which are prepared from palm oil.

    Nutritional benefits
    Margarines are a natural source of vitamins A and E, and they are usually artificially enriched with vitamins D and B2. 100% vegetable margarines, such as those from palm oil, contain less saturated fat than traditional butter, no cholesterol, and those rich in phytosterols (natural plant sterols), help reduce bad cholesterol or LDL, making them suitable for people with high cholesterol in the blood.
    One of the big differences between common margarines and ours, which are prepared from palm oil, is that the latter does not have to be subjected to hydrogenation processes since they are obtained from the mixture of palm stearin and palm olein, which is why they are free of trans fatty acids. The decrease in the consumption of trans fatty acids, brings countless health benefits, among which include reducing the risk of cardiovascular disease, of developing certain types of cancers and type II diabetes.

    Applications and uses
    Our margarines are available in industrial presentations (boxes of 50 pounds), oriented to the baking industry and confectionery for the preparation of cakes, pastries, creams, pastry fillings, among other products.


  • Shortenings based on palm oil

  • Description
    They are 100% solid vegetable fats and hard consistency. Unlike margarine, the shortenings contain no water or salt, and have a higher melting point and burn slower.
    The shortenings are also known by the name of "plasticizers fats", as they tend to reduce the cohesion of the strands of wheat gluten in baked products, making them softer consistency or "plastic".

    Nutritional benefits
    Shortenings based on palm oil are characterized by being 100% vegetables and free of trans fatty acids. These are obtained from palm stearin, thereby avoiding the oil has to be partially hydrogenated and trans fatty acids are generated in the process. Moderate consumption of trans fats, helps reduce cholesterol and triglyceride levels in the blood, reducing the risk of cardiovascular disease, type II diabetes and some cancers develop.

    Applications and uses
    Shortenings have a lot of desirable features for making bakery products. They impart a tender and moist feeling in the mouth, help to find the desired consistency in products (soft and uniforms), they keep foods fresher, incorporate the ideal air amount to the products, transfer heat adequately and preserve adequately the structure of alternating layers of mass and fat at low temperatures.
    These are the reasons why shortenings are ideal for use as raw material in the preparation of different types of breads, to combine with dough and make Danish pastries and croissants, to get the right consistency and volume in cakes and muffins (air cell size appropriate) and to prepare the dough, filling and/or the decoration of both cookies and crackers.
    These fats are also widely used in frying processes, including prolonged and immersion frying due to its good heat transfer in the cooking. Additionally, many shortenings are used as mold release agents in bakery shops as they are excellent to prevent different products adhere to the molds, thus achieving a higher quality product, finish and definition.


  • Products in process

  • Palm Olein

  • Description
    It is the liquid portion obtained by splitting palm oil properly refined, bleached and deodorized (RBD). It has a liquid consistency at warm temperatures higher than 64.4 ° F (18 ° C).

    Nutritional benefits
    Palm olein is characterized by being 100% vegetable oil, free of cholesterol and trans fatty acids. These qualities allow the body to stay healthy because it reduces the chances of contracting diseases related to excess body fat.
    Additionally, palm olein retains a lot of beta carotene (even after refining), which strengthen the body's natural defense, promote the production of white blood cells, prevent cell aging and are precursors of vitamin A, essential for maintain good vision, skin and bones. Olein also contains a large amount of natural antioxidants, in particular vitamin E, which are easily absorbed and utilized by the body in the metabolic process.
     
    Applications and uses
    Palm olein is used frequently as edible liquid oil in its purest form or mixed with other kind of oils. Because of its stability at high temperatures, it is currently used for high-performance fried, frozen meals and dehydrated. It is also used as raw material, with palm stearin, for making vegetable margarines.


  • Palm Stearin

  • Description
    It is the solid portion obtained by splitting palm oil, once it is properly refined, bleached and deodorized (RBD). It has a solid consistency at room temperature, i.e., about 68-77 ° F (20-25 ° C).

    Nutritional benefits
    Palm stearin is a very convenient product to maintain good health as well as being 100% vegetable, it is also free of cholesterol and trans fatty acids.

    Applications and uses
    Stearin is used as raw material for the preparation of shortenings, margarines, bakery fats and high-performance fried. It is also used as bait replacement for animal feed and as raw material for the manufacture of soaps, creams and paraffin candle.



  • Crude Palm Oil

  • Description
    It is the oil that is extracted directly from the fruit of the oil palm and it has not been subjected to the refining process. This type of oil is also known as "red palm oil" because it has an orange color with some reddish tones derived from the large amount of carotene it contains, particularly beta-carotene, alpha-carotene and lycopene.

    Nutritional benefits
    The crude palm oil is considered the largest natural source of vitamin A, exceeding the carrot. This vitamin is essential because it intervenes in the maintenance of the epithelial cells, bone growth, and development, protection and regulation of skin and mucous membranes. They also have a significant content of vitamin E, which acts as an antioxidant protecting body cells from damage they cause free radicals and it prevents cellular aging.
    Also crude palm oil is free of cholesterol and trans fatty acids, which is very good for health because when you restrict the amount of trans fats consumed daily, cholesterol and triglyceride levels in the blood decrease.

    Applications and uses
    This oil is used primarily as feedstock for producing edible oils and fats for all types of presentations. Also is used to make soaps, animal concentrated and biodiesel.


  • Palm Kernel Oil

  • Description
    Palm kernel is a hard seed that is contained within the fruit of the oil palm. Palm kernel oil is obtained by performing a mechanical process or by solvent extraction, of the juices contained in said almonds, followed by a physical refining oil process. Consistency kernel oil depends on the temperature to which it is subjected, which may become completely liquid or become semi-solid fat depending on the climatic conditions of the place where it is stored. It is also characterized by its high content of lauric acid.

    Nutritional benefits
    Palm kernel oil contains excellent nutritional properties, which make its use stands above other similar oils: it is 100% vegetable oil, free of cholesterol and trans fatty acids.

    Applications and uses
    The main use that gives the palm kernel oil is as a substitute for cocoa butter to prepare chocolates at industrial level. It has other uses in the food industry, especially for the production of margarine, candy, ice cream and creams, as a substitute for coconut oil and to produce animal food.
    This oil is widely arranged as feedstock for the production of soaps and creams. It is also used as a raw material for the production of varnishes, paints and resins, and to the manufacture of detergents and other cleaning products.