Palm Cooking Oil
Palm Products
Palm Olein
Palm Shortening
Palm Stearin
Veg Ghee
Butter Oil Substitute
Palm olein is the main source of cooking and frying oils in Malaysian and Indonesian homes. Palm oil, with its moderate linoleic acid content and high level of natural antioxidants, is suitable for direct use in most frying applications. Palm oil used domestically, in restaurants, fast food outlets and in large-scale preparation of fried potato products and other snack foods in large-scale food manufacture. In the East, a comparable use is in the preparation of instant noodles.
With good temperature control and cleanliness of the oil by filtration, palm oil products have an exceptionally good shelf life in the frying process and are therefore economical.
We could offer palm cooking oil in varieties of packaging such as in jerrycan, PET Bottle, tin, Bag In Box, Flexibag, Pouch, etc.
Palm Olein, Palm Stearin
| Parameters | RBD Palm Olein | RBD Palm Stearin |
|---|---|---|
| Free Fatty Acid ( As Palmitic) | 0.1% max | 0.2% max |
| Moisture & Impurities | 0.1% max | 0.15% max |
| Slip Meeting Point Deg (℃) | 24 Max | 44 Min |
| Iodine Value | 56 Min | 48 Max |
| Colour (Lovibond 5 1/4" cell) | 3 Red Max | 3 Red Max |
| Cloud Point | CP8 : 8 Max CP10: 10 Max | - |
Vegetable Ghee
| Parameters | Specifications |
|---|---|
| Free Fatty Acid ( As Palmitic) | 95.00% max |
| Moisture & Impurities | 3.00% max |
| Free Fatty Acid | 50.00 Min |
Butter Oil Substitute
| Perimeters | Specifications |
|---|---|
| Free Fatty Acid | 0.1% Max |
| Moisture & Impurities | 0.1% Max |
| Iodine Value (Wjis) | 50-55 |
| Melting Point | 36-39 |
| Color (Lovibond Cell) | 4.00 Minimum |
Confectionary
Palm Kernel Oil is suitable and commonly used in the chocolate production. Although palm kernel oil based cocoa butter substitutes do not match the sharp solid fat content of a cocoa butter, it is competitive and suitable for most confectionery.
We could offer palm shortening in different slip melting point and packaging in carton 15kgs, 20kgs, 25kgs and 220kgs.
Palm oil is mainly used as a bakery shortening to produce cakes, buttercream fillings, biscuits and pastry. A texturized palm oil shortening contributes to smoothness and is essential in cake making and creaming applications.
Shortening
| Parameters | Shortening |
|---|---|
| Free Fatty Acid ( As Palmitic) | 0.1% max |
| Moisture & Impurities | 0.1% max |
| Slip Meeting Point Deg (℃) | 36-39(℃) 39-42(℃) 42-46(℃) 52-54(℃) |
| Iodine Value | 49-54 Max 48-50 max 42-48 max 48 max |
| Peroxide Value | <5 |
| Appearance | Color |