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Daabon Ecologico

Daabon una empresa lider en la producción de productos orgánicos en el mundo. Website available in English and Spanish.

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What is Hydrogenation?

Hydrogenation is a chemical process whereby chains of fats are artificially altered to create a more solid, stable product. Through electrolysis which includes a catalyst such as nickel, zinc or copper, the chains of fats are broken down. Hydrogen gas is then injected, thereby straightening the Cis molecule  and transforming it into a Trans molecule. This new shape is a semi solid or solid product that behaves more a saturated fat.

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What is a GMO?

A genetically modified organism (GMO) is a new type of organism created by altering the genetic makeup of cells. Genetic modification produces organisms with new DNA patterns, and therefore new traits, which do not occur in nature. The engineered organisms will pass on these genetic changes to subsequent generations. GMO’s are also called genetically engineered (GE) organisms, or “transgenic” organisms.

Grasas Trans

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What is a Trans Fat?

Grasas TransTrans-fats are formed during a hydrogenation process where the cellular chains of fats are artificially altered to create a more solid, stable substance. To make foods that will stay fresh on the shelf or to get a solid fat product, such as margarine or shortening, food manufacturers hydrogenate oils whereby Cis double bonds are converted to Trans single bonds.

What foods contain trans fats?

Trans fats are present in different amounts in a wide variety of foods, such as eg most foods made ​​from partially hydrogenated oils, such as baked goods, fried foods, and margarine. Trans fats also occur naturally in some meat and dairy products.

Grasas Insaturadas

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What are Fats?

Fats are called triglycerides. Triglycerides are made of 3 fatty acid chains containing Carbon, Hydrogen and Oxygen. The fatty acid chains give saturated and unsaturated fats their shape. Saturated fats are more solid while unsaturated fats take up more space and are usually liquid.

SATURATED

Grasas SaturadasFatty acid chains have single bonds and all the hydrogen and carbon atoms they can hold. This makes them stable.

The single bond structure creates a straight, stiff chain which is more stable than unsaturated fats. Continue Reading →

Daabon

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What are the advantages of Fresh Press vs. Standard palm fruit oil?

- Quick process, fresh product, minimal level of degradation of crude oil
– Minimal level of diglycerides improves the crystallization and raises the smoke point.
– Clean, clear color which cannot be obtained with oils that have a higher acidity level.
– Fresh and smooth taste, FreshPress has no foreign residual substances
– Stable natural product, resistant to oxidation, stays fresh longer

Fresh Press English

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How can I make sure that a product is really organic?

DaabonA good way of proving that  a product is organic is by making sure that they are certified like USDA Organic or Eco-Cert to name a few of the different certification systems. Check out all our certifications.

Certificaciones Daabon

ECOCERT

BIO-SUISSE

JAS

KOSHER

SA 8000

RAIN FOREST

BIOTROPICO

USDA ORGANIC

BCS

ACO

EUREPGAP

RSPO

Daabon

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Daabon Group meets the Sustainable Palm Oil

Only a few companies are making firm strides towards full compliance with the requirements of the Roundtable on Sustainable Palm Oil (RSPO), according to WWF.

In a new study using RSPO’s 2012 data, WWF concludes that while ‘a handful’ of the 92 member producers are making ‘adequate progress’, the majority ‘need to move much faster’ towards 100 per cent compliance.

Only around a third of RSPO’s growers reported that they had some certified estates –representing just 37 per cent of their total reported area under ownership – and only 36 per cent of members had set themselves a time-bound plan for certification by 2015 or sooner.

Slow progress was also evident in other areas, according to WWF, with only just over half of the growers even disclosing how many hectares they manage in total, sustainably or otherwise. Around a third (30 per cent) had not submitted an annual communication of progress to RSPO, as they are asked to do, while almost half had not set themselves any time-bound plan for certification at all. Continue Reading →