Palm Oil

Palm Oil Series

Palm oil is a naturally occurring high stability oil that has a relative higher level of saturated fat. Palm oil, its fractions and their blends appeal to the industry as suitable alternatives to partially hydrogenated oils due to their functionality, long shelf-stability and competitive cost.

RBD PALM OIL

Iodine Value 50-55

Melting Point 96-110 degF

Widely used as a cost effective ingredient for the manufacture of shortening, margarine, bakery and frying fats.

Ingredients: palm oil

RBD PALM OLEIN

Iodine Value 56 min

Melting Point 82 degF

Liquid fraction of palm oil. Widely used as cost-effective fry oil and as ingredient in semi-consistent fat products.

Ingredients: palm oil

ALL PURPOSE SHORTENING (APS) BLENDS

APS blends are custom formulated using palm oil and its fractions for functionality and cost savings. Widely used as non-hydrogenated alternatives to partially hydrogenated oils in the manufacture of different types of cube products such as all purpose, donut fry and high stability deep fry shortenings.

APS 115

Iodine Value 46-50

Melting Point 113-117 degF

Ingredients: palm oil.

APS 119

Iodine Value 44-48

Melting Point 117-121 degF

Ingredients: palm oil.

MARGARINE OIL BLENDS

HSP & HST

HSP & HST are custom formulated using palm oil and functionally acceptable fractions of palm oil and palm kernel oil for the manufacture of print and tub types of spreads and margarines, respectively.

Ingredients: palm oil, palm kernel oil