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Palm Kernel Oil buy in Richmond
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Palm Kernel Oil

Palm Kernel Oil

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Technical characteristics
  • BrandPalm
  • Type of vegetable oilPalm
Description
URAKOTE Series

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

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