Palm Shortening (High & Low Melting Point) (all-purpose shortening)
Engineered solid fat for consistent baking
Food & specialty fats
Product Overview
A semi-solid fat made by blending or interesterifying palm oil and its fractions (such as palm stearin and palm olein) to a target solid-fat content. High-melting grades give firmness and heat stability, while low-melting grades stay softer and more plastic at ambient temperature.
Applications & Uses
General baking, frying, biscuits and cookies, pastry, industrial food manufacturing.
Looking for customized specifications?
Our sourcing desk handles tailored chemical grades, private label packaging, and bulk industrial shipments.