Products


RDC

PROCESSES, PRODUCES AND COMMERCIALIZES THE FOLLOWING PRODUCTS:

• Edible and refined bovine fats • Margarines • Emulsions • Edible and refined oils • Hydrogenated vegetable oil • Interestified vegetable oil • Meat and bone meal

The products made up fundamentally of solid glycerides at a temperature of 20°;C are considered dietary or edible fats. They may include fat of animal or vegetable origin, oils and dietary fats modified by hydrogenation and/or interesterification, and products which are a mixture of the previous ones that meet the requirements of the decree 4238/68 of SENASA (National Service for Agri-food Health and Quality) and the AFC (Argentine Food Code)

Melting point

Technically, it is the temperature at which a fat changes from a solid to a liquid state, giving na approximate idea of its hardness. Stearin, which is hard, has a high PF. This is not the case of palmitin, which is softer, or olein which is liquid at room temperature.

Edible animal fats

They generally come from different animals (in our case, those derived from bovid family), those of the latter group, being the ones with a bigger quantity in our country. They can come directly from the meat processing plant or through the butcheries for its later firing process (fat fusion and protein denaturation), or directly as liquid industrial tallow of other producers.

By margarine, it is understood the food composed of an aqueous phase intimately mixed with a dietary fat phase, forming a plastic emulsion.

The fat phase could be made up by:
• Edible animal fats (whole or fractionated)
• Edible vegetable oils.
• Oils and/or hydrogenated edible fats, which could not form the totality of the fat phase, including in the same-obligatorily- non-hydrogenated oils or fats.

Interesterified oils and fats and/or trans interesterified.
Mixture of the fatty substances already mentioned. For example, milk fat: 5,0% maximum weight.
For the preparation of margarine, it is allowed to use ingredients and additives contained in the AFC. Margarine should meet the characteristics and/or physical, chemical and microbiological demands established under the already mentioned regulations.

The origin of margarine

It was invented by a French pharmacist named Megue Mourie, at the request of achieving a reward established by Napoleon III. Since butters used during that time became stale quickly, causing big problems, especially to seamen, Napoleon III established a contest to achieve a product that did not become stale as butter. Megue Mourie, coming from Draguignon (France), made some research and produced, in 1870, a product made from fat and milk. Under the microscope, this product, which at that time was used as an innovation and an advanced model in centers and worldwide scientific laboratories, has all the appearance of pearled spheres. In Greek, pearl denominates margarone; there comes the name Margarine which is kept until date. In our case, and depending on the applications, we make margarines composed of 100% of bovine fat, others of 100% of vegetable oils partially hydrogenated or mixtures of hydrogenated oils and refined bovine fats.

An emulsion is made up of a fatty phase 100% of bovine fat, or 100% of hydrogenated oils or mixtures of hydrogenated oils and refined bovine fats, but with a bigger percentage of water with reference to margarines: it is a more economical variant of margarine, with similar uses and applications.

Dietary or edible oils are considered the ones obtained from oleaginous seeds or fruits, by means of production processes which are in compliance with the legal demands of the AFC.

Cooling and stirring

At this stage, an abrupt cooling of the product is carried out in order to be able to form a stable dough in which the liquid and solid fat fractions are balanced, achieving in this way that the product crystallizes forming more stable crystals. Products that have great plasticity, elasticity and a good mechanical work are obtained by stirring or kneading, that at the time of being part of a planning product, they will produce a dough with more air, flaky and light.
They will present a limpid appearance at 25 °; C, a pleasant flavour and odor and they will contain only the typical components of the oil that is part of the composition of seeds or fruits of origin, and the additives authorized by the AFC in every case.
Edible oils, with the sole exception of virgin oils, must have been conveniently refined using technologically appropriate processes, in order to comply with the requirements of the AFC.

This is a deodorized and refined vegetable oil, entered to the Hydrogenation plant, where by means of pre-established parameters of hydrogen reaction, the different types of hydrogenated oils are obtained.

The hydrogenation process saturates the unsaturated positions of the triglyceride molecule that form the oil, transforming it in this way in a solid product at room temperature. Finally, by means of a physical refining and deodorization, a hydrogenated oil of high quality is obtained for the applications that require it.

The interesterification is an alternative process to which polyunsaturated oils are subjected to turn them into solids at room temperature, which is different to the referred hydrogenation that produces trans fats, which are being subjected to regulations through new requirements of the Argentine Food Code. The interesterification is the interchange between unsaturated fatty acids and saturated fatty acids between a saturated oil and fat, which can be of animal or vegetable origin. Nowadays, bakery and fine pastries industries demand vegetable fats of low trans fatty acids, produced in the double bonds of carbon when the hydrogenation takes place. An alternative process was developed for that purpose which is named interesterification, based on a spatial reorganization of the vegetable oils fatty acids in food industry applications that requires it.

Fresh compressed yeast made with the most advanced technology worldwide, achieving a product with extreme purity and a high percentage of living cells, which provide great fermentative power, providing very stable fermentations even in sweet doughs. It has a delicate light color, it is easy to shred and its aroma makes La Cordobesa the ideal fresh compressed yeast to obtain excellent quality baking products.

The cooking process (fat fusion and protein denaturation) allows obtaining, as a secondary product or a sub product, animal’s proteins of high nutritional value used as ingredients in the animal feed industry. It is understood by meat and bone meal the sub product resulting from the mixture between meat meal and bone meal, or the one resulting from the initial mixture of raw materials.