Palm Shortenings(high melting point)

Category: Oleochemicals

High‑melting palm shortenings (46–52 °C) are specialty bakery and frying fats made from fractionated palm oil, designed to give strong structure, clean flavor, and excellent heat stability in demanding industrial applications.

High‑melting point palm shortenings in the 46–52 °C range are formulated from palm stearin and mid‑fractions to deliver high solid‑fat content, firm texture, and a stable crystal network at ambient and elevated temperatures. This higher melting range provides superior heat resistance, oxidative stability, and reduced oiling‑out, making them well suited for tropical climates and high‑temperature processing lines. ​

In bakery applications, these shortenings give good aeration, lamination, and snap, supporting flaky pie crusts, puff pastries, cream crackers, cookies, and biscuits while maintaining shape and bite even in warm conditions. They are also used as robust frying and dough fats, and as animal‑fat replacers in meat products, where their firm structure, emulsion stability, and zero‑trans, non‑hydrogenated profile help achieve consistent texture, clean flavor release, and label‑friendly formulations.

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