perfected by process

The SVMA approach to excellence is by perfecting the process—from procurement through production. Every aspect of manufacturing is meticulously monitored to maintain the promised delivery standards. Procurement Quality Management Systems are updated periodically to match international requirements and specifications

SPECIFIC CAPABILITIES ADDRESS THE THREE DISTINCT ARMS

REFINERY

A fully stainless-steel 316 L grade plant and storage vessels ensures less oxidation and Iron contamination of oils. This enhances the colour and thereby, product quality of our edible oils. Our refinery plant is also equipped with low trans-fat deodorisers. We have acess to innovative designs and are both, compliant and adaptable to evolving FSSAI & WHO Standards.

EXTRUSION

Cleaning, grading and sorting is carried out on Buhler technology. Our soya flour follows a unique process of soaking under high temperatures, conditioned storing and low-temperature cooking, making it unique in soya flour manufacturing. A fully automated packaging system prevents the entry of atmospheric oxygen into the products, ensuring quality and enhancing shelf-life.

SOLVENT EXTRACTION

Our process of solvent extraction is designed to extricate the maximum amount of nutrition in a natural product. With the growing health and health food industry, our capabilities have allowed us to push the envelope for specific plant based extraction to serve both human consumption and the animal feed industry.

SI.No	Specifications
1	Description	Neutralized, Bleached & Deodourized Sal Fat
2	FFA	0.14%
3	lodine Value	32.57
4	Moisture& Insoluble Volatile	Nil
5	Unsaponifiable Matter	0.57%
6	Melting point	35°c
7	Colour	16 Units in 1" cell
8	Solid fat content (Dilatometry Method):	20 deg cent - 40.25% 25 deg. - 17.50% 30 deg. - 7.65% 35 deg. - 4.80% 40 deg. - 0%

SI.No	Specifications
1	Description	RBD coconut Oil
2	Free Fatty Acid (As Lauric)	0.06%
3	lodine Value	9.40
4	Moisture& Insoluble Volatile	0.06%
5	Specific gravity	0.900
6	Colour	Less than 1.5 units in 1" cell
7	Refractive Index@20°	1.4489
8	Saponification Value	255
9	Unsaponifiable Matter	0.56%
10	Test for argemone oil	Negative
11	Fatty Acid profile(%)	CaprylicAcid - 7.70% CapricAcid - 5.43% LauricAcid - 45.92% MyristicAcid - 19.84% PalmiticAcid - 8.79% StearicAcid - 2.829% leicCAcid - 6.92% LinoleicAcid - 1.85%

SI.No	Specifications
1	Description	Refined palm kernel Oil
2	Free Fatty Acid in oleic	0.10%
3	lodine Value (wijs)	18.70
4	Moisture & Insoluble Volatile	0.05
5	Saponification Value	246
6	Refractive Index @ 40° C (ABBE Refractometer)	1.4512
7	Color	Less than 1.5 units in 1" cell
8	Peroxide Value	0.10 meq/kg

SI.No	Specifications
1	Description	Refined RiceBran Oil
2	Free Fatty Acid (As oleic)	0.20%
3	lodine Value	100.5
4	Moisture& Insoluble Volatile	0.05%
5	Specific gravity@20c	0.910
6	Colour	Less than 12 units in 1" cell
7	Refractive Index@20°	1.4720
8	Saponification Value	188
9	Unsaponifiable Matter	4.2%
10	Flash point (pensky marten closed method)	258 °C
11	Peroxide Value	0.10 meq/kg
12	Test for argemone oil	Negative
13	Fatty Acid profile(%)	PalmiticAcid - 20.10% Palmitoleic - 0.15% StearicAcid - 2.20% leicAcid - 41.099% LinoleicAcid - 33.10% AlphalinolenicAcid - 1.23% Cosanoic - 0.49% lcosenoic - 0.27% Docosanoic - 0.41% Tetracosanoic - 0.38%

	Specifications
Untoasted Soya Flour	Colour & appearance	Pale yellow to light tan
	Texture	Homogenous
	Size, Minimum 80% of material, through BSS	100
	S.S	≤ 1%
	Fibre	≤ 3.5%
	Moisture	≤ 10%
	Oil	≤ 1%
	Protein	≥ 50%
	NSI	≥ 70%
	PDI	≥ 80%
	Urease activity	≥ 2.0%

perfected by process

SPECIFIC CAPABILITIES ADDRESS THE THREE DISTINCT ARMS

REFINERY

EXTRUSION

SOLVENT EXTRACTION

REACH US