Product
Specialty Palm Fats
Products · Specialty Fats
Margarine, shortening & bakery fats.
Customised palm-based fats engineered to a target solid-fat-content curve — for bakery, confectionery, food-service and processed-food manufacturers.
Forms
Margarine · Shortening
MOQ
5 MT
Lead time
14–21 days
Built to your SFC curve, not off a shelf.
From all-purpose bakery shortening to high-stability frying fat and laminating margarine, each blend is formulated to the plasticity, melting profile and creaming performance your process requires.
Trans-fat-free by default, available with or without emulsifiers, salt and colour — and packed in cartons or bulk for hot-fill delivery.
Specification
Typical grades & analysis.
| Parameter | Unit | Bakery Shortening | Cake Margarine | Pastry Fat |
|---|---|---|---|---|
| Slip Melting Point | °C | 38–42 | 34–38 | 40–44 |
| SFC @ 10°C | % | 55–62 | 48–55 | 60–68 |
| SFC @ 20°C | % | 32–38 | 26–32 | 40–46 |
| SFC @ 30°C | % | 12–16 | 8–12 | 20–26 |
| Free Fatty Acid | % max | 0.10 | 0.10 | 0.10 |
| Moisture | % max | 0.10 | 16.0 | 0.10 |
Qualifying this line? Request the TDS / SDS / COA pack · Order a sample →
Applications
Where it goes to work.
01
Bakery & pastry
Lamination, creaming and all-purpose shortening for bread and viennoiserie.
02
Confectionery
Cocoa-butter substitutes and filling fats for coatings and centres.
03
Food service
High-stability frying and cooking fats for kitchens at scale.
Packaging
Formats for every shipment.
01
Carton block
10 / 20 kg
02
Pail
15 kg
03
Bulk hot-fill
≤ 22 MT
04
Custom
On request
Explore