Allanblackia seed oil is high in saturated fatty acid and has ideal melting properties. These traits make it perfect for creating margarines with lower levels of saturated fats than current products, the structure and texture consumers expect, and which are ideally suited for use in baking. Now, after more than a decade of work, Allanblackia margarine can be found on shelves in Europe (Swedish).

Research is ongoing to extend the application of Allanblackia oil in other products as a structuring fat in dairy-cream alternatives and as a cocoa butter equivalent in confectionary applications. 

Allanblackia: A tree for Africa and its people

The true beauty of Allanblackia is in its potential to use a local African tree to benefit African people and African landscapes. But its potential does not stop there.