- BrandPalm
- Type of vegetable oilPalm
Non-tempering cocoa butter replacers (CBR), PURAKOTEs are water-like in appearance when melted, solid at room temperature, and have a sharp melting curve similar to cocoa butter. As quality lauric hard butters, they are ideal for pastels, cocoa flavored compound coatings, confectionery centers and filler fats. Available in different melt and solid fat profiles, each maximizing gloss, gloss retention and bloom resistance.
PURAKOTE 100NH
non-hydrogenated
Iodine Value 6-8
Melting Point 90-94F
Ingredients: palm kernel oil
PURAKOTE R30
Iodine Value 4-7
Melting Point 90-94F
Ingredients: palm kernel oil, hydrogenated
PURAKOTE R50
Iodine Value 5 max
Melting Point 94-98F
Ingredients: palm kernel oil, hydrogenated
EXCELKOTE Series
Lauric hard butters that are solid at room temperature and have steep melting at mouthing temperature. The unique melting profile makes it possible to formulate products that require stand-up or firmness with rapid meltdown. Widely used in the confectionery and baking industries as compound coating fat, EXCELKOTEs are ideal for use in confectionery coatings, pastels, drops, centers, icings, and vegetable dairy systems, for example whipped toppings, imitation sour cream, and coffee creamers.
EXCELKOTE 95
Iodine Value 4
Melting Point 94-98F
Ingredients: palm kernel oil, hydrogenated
EXCELKOTE 98
Iodine Value 4
Melting Point 97-100F
Ingredients: palm kernel oil, hydrogenated
EXCELKOTE 102
Iodine Value 4
Melting Point 101-103F
Ingredients: palm kernel oil, hydrogenated
EXCELKOTE 108
Iodine Value 4
Melting Point 107-109F
Ingredients: palm kernel oil, hydrogenated
WECOTOP Series
Solid fat at room temperature and water-like in appearance when melted, WECOTOPs are among the cleanest tasting vegetable oils with high stability.
Widely used in non-dairy applications such as coffee creamers, whipped toppings, dips, imitation sour cream, and similar types of products. As a coating fat in confectionery applications, WECOTOPs produce an excellent compound coating for pastries, baking drops, pastels, centers and filler fats.
WECOTOP 100
Iodine Value 5-8
Melting Point 98-104F
Ingredients: palm kernel oil, partially hydrogenated
WECOTOP 106
Iodine Value 3-7
Melting Point 104-108F
Ingredients: palm kernel oil, partially hydrogenated
WECOTOP 112
Iodine Value 3 max
Melting Point 110-114F
Ingredients: palm kernel oil, hydrogenated