Palm Oil | Mysite

Palm Oil and Derivaties

Palm trees are grown mainly in the tropics which produces high-quality palm oil. Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of palm fruit. Its derivatives can be applied to many industries which include food manufacturing, beauty products as well as biofuel.

Olein
Palm Olein is the liquid fraction of oil obtained from palm tree fruits through extraction from the kernel. Palm oil is extracted from the kernel undergoes crystallization and filtration during fractioning to obtain palm olein. It is the only palm oil fraction that is suitable to be used as cooking and frying oil.

Commodities and Raw Materials

Benefit:

Increase shelf life of many products
High heat resistant to oxidation
Resist breakdown formation of products

Application:

Cooking / frying oil

Refined Bleach Deodorized Palm Oil
Refined Bleach Deodorized (RBD) palm oil is is the liquid fraction obtained by the fractionation of palm oil after crystallisation at controlled temperature. RBD palm oil is a vegetable oil derived from crude palm oil which is rich in good cholesterol and antioxidants.

Application:

Margarine
Shortening
Ice cream
Condensed milk
Soap
Frying oil
Instant noodle
Snacks

Cooking Oil
Our cooking oil is produced from selected palm oil fruit through careful fractionation process. With the right cooking oil, it can help you achieve your desired nutritional value including improving aroma, flavour and texture.

Benefit:

Provides distinctive mouth feel
Zero trans
Higher oxidative. stability
Naturally packed with beta carotene, pro-vitamin A, tocopherol and precursors of vitamin E

Application:

Catering and household use
General food preparation
Sauteing

Olein

RBD palm oil

Cooking Oil

Bakery Shortening
Bakery fats are used in providing many attributes and charateristics in bakery products.

Benefit:

Impart shortness/ richness/ tenderness for better flavor and texture
Enhance aeration for leavening and volume
Improves desirable grainy texture quality
Provides flakiness in pie crust and puff pastries
Prolong shelf-life due to improved moisture retention
Provide structure for cake, icing and filling
No tendency for fat bloom

Application:

Biscuit Dough
Cake
Icing
Spraying Oil (after baking & filling)

Bakery Shortening

Bread Shortening
Bread shortening is the most significant ingredient for improving texture and prolong shelf-life due to its influence in dough mixing, handling, proofing and better bread volume. Desirable taste and texture quality of bread can be achieved through the lubrication properties of the shortening.

Benefit:

Provide lubrication to prevent clumping of wheat gluten particles which retards staling
Impart tenderness for better flavor and texture
Enhance aeration for leavening and increased volume
Promotes desirable texture quality
Enhance moisture retention for shelf-life improvement
Customizable with emulsifier (Lecithin, Saturated or Unsaturated Di-monoglycerides) or Nitrogenated/Aerated
Bland/ unflavored compared to lard and similar fats
Trans-fat free vegetable based and cholesterol free

Application:

Biscuit Dough
Cake
Icing
Spraying Oil (after baking & filling)

Bread Shortening

Frying Medium
Frying is one of the most versatile method of cooking which improves the appeal of food through crunchy texture and rich taste. Frying medium acts as heating medium for deep frying and pan frying.

Frying Medium
Benefit:

Gives a beautiful golden color and crispier texture to fried products
Provides distinctive mouth feel
Enhance flavor and aroma during frying
Zero trans fatty acids
High resistance to oxidation and gum formation
Low free fatty acid (FFA) rise and smoke point
Very low rate of foaming
Low melting point
Increased frying cycles
Reduce oil absorption

Application:

Deep Frying
Pan Frying
Shallow Frying
Stir Frying
Roasting
Braising
Sauteing

Frying Medium

Cocoa Butter Substitute (CBS)
CBS is a low-cost specialty fat which owns similar physical properties to cocoa butter but different in triglyceride composition. CBS have long been used to replace cocoa butter in chocolate and confectionary industry to manufacture high-quality chocolate directly without tempering process. CBS are lauric based, hardened, non-tempered fats with <0.5% trans-fat which provides good elasticity, gloss retention and fast crystallization at lower viscosities.

Benefit:

Customizable (partially/fully hardened, with/without emulsifiers)
Highly Saturated Triglyceride
Resistant to Oxidative Rancidity
Steep Melting Profile (excellent sharp & complete melting at body temperature)
Satisfying cooling sensation in mouth
Good Mould Release
Lauric Fat form Crystal Stable with rapid cooling without tempering

Application:

Biscuit
Wafer Coatings
Moulded Products

Cocoa Butter Substitute

Cocoa Butter Replacer (CBR)
CBR also known as cocoa butter extenders (CBEx or CBX) or non-lauric CBS, consists of hydrogenated and fractionated vegetable fats of a non-lauric fat category, based on C16 and C18 fatty acids which is the same as cocoa butter, but with different triglycerides profile. They are partially compatible with cocoa butter replacer. CBR coatings prolong shelf life against bloom and are relatively resistant to developing soapy flavor in compound coatings for confectionary and bakery products.

Benefit:

Ease processing with no tempering required
Imparting excellent gloss retention
Sharp meltdown to end products
High Tolerance for cocoa butter, therefore, can combine with cocoa liquor for richer taste
Good shelf life and bloom stability
Extreme flexibility in recipe and process

Application:

Compound Coatings (Confectionary & Bakery Products)
Dark Compound Chocolate
Combination with real Cocoa Butter (Coatings & Moulding Applications)

Cocoa Butter Replacer

Cream Filling Fat
Cream filling fat is specially tailored and designed to influence key properties on texture, stability, melting profile and flavor release. A range of soft and hard filling fats with light and creamy mouthfeel which is high in volume and stability in water based or dried fruits, nuts or cereals recipes. This specialty filling fat range is an all-rounder quality with extended shelf-life providing versatility to achieve desired filling for chocolate and confectionary products.

Benefit:

Ease of processing with no tempering required
Customizable according to country climate conditions and regulations
Excellent crystallization rate
Significant sensory mouthfeel qualities
Available in range of melting points for desired applications
Texturized fats as preferred choice in biscuit industry
Allows nut paste/oil in recipe
Reduce oil migration speed
Excellent oxidative stability
Improve shelf life

Application:

Filling fat (Confectionary)
Wafer cream filling
Biscuit cream filling
Praline fillings
Fat-based fruit fillings
Aerated fillings
Soft glaze for cupcakes and cakes

Cream Filling Fat

Ice Cream Coating Fats
We have extensive variety of ice cream coatings fat which maintains a well-balanced ratio of solid fat to liquid oil. This allows stronger coating for each bite which does not peel off from ice cream. It has fast crystallization property for ideal enrobing, coating, and dipping application for ice cream.

Benefit:

Quick crystallization
Bland taste
Excellent oxidative stability
Improved shelf life
Provided desired melting point

Application:

Ice cream enrobing, coating, and dipping
Ice cream mass

Ice Cream Coating Fats

Coating and Whipped Cream Fats
Fats product speciliased for coating, whipping and creaming applications suitable for chocolates, toffees and other confectionary products. It can be tailored to suit the setting characteristics and eating quality desired by the customer.

Benefit:

Good overrun
Better aeration
Form stability
Sensory properties

Application:

Chocolate coating
Compound chocolate
Feta cheese analogue
Non-dairy breakfast cream

Whipped Cream Fats

Soft Spread Fat
Spread fat mainly used for spread and fillings as it remains soft, creamy and spreadable over a wide temperature range. Due to its versatility many confectionary & bakery manufacturers used as bake stable, freeze stable and ambient filling fat. For example, chocolate ganache for pain-au-chocolate, éclair, croissants etc.

Benefit:

Ensure superb spreadability over wide range of temperature
Excellent flavour release
Good stability prevents separation of liquid oil from the product
Attractive appearance

Application:

Spread (ie. Chocolate, hazelnut , coffee, custard and etc)
Soft biscuit filling
Bake stable, freeze stable and ambient type bakery industry filling
Liquid chocolate and chocolate ganache (paste)

Soft Spread Fat

Hard Stock
Hard stock has a range of hardened and non-hardened palm oil based. Hard stock which is compatible for manufacturing various margarines, modified butter blends, vegetable ghee and specialty fats and shortenings. Our hard stock is modified from liquid to solid to increase shelf life, resist oxidative rancidity of end products, easy handling and convenient use with soft oils.

Benefit:

Improve shelf life
Excellent oxidative stability
Steep melting palm based hard stock

Application:

Manufacturing industrial and retail margarines
Manufacturing different textures of vegetable ghee
Can be used to produced various butter blends
Manufacturing shortening for specific target melting and solid profile

Hard Stock

Milk Fat Replacer
(Dairy Fat Alternatives)
A Milk Fat Replacers with specific characteristics to fulfill the requirements of the various dairy application. It can be substitute partially or fully milk fat in finished product. Thus, easy to process with similar texture and flavour providing a cost-effective alternative to dairy fat with better oxidative stability to prevent rancidity.

Benefit:

Improved nutritional value
Desired crystallization behaviour
Refined taste and stability
Can be used to develop modern dairy products using tailored-made blends
Cholesterol free and does not contain trans-fatty. acids

Application:

Yoghurt
Analogue cheese
Wafer and Biscuit filling

Milk Fat Replacer

Margarine
Margarine known to be cost effective alternative to butter has similar appearance and composition. It is made by blending special fats and oils with essential vitamins and minerals. Thus offering better spread and nutritional quality to improve baking performance and longer shelf life. Margarine variation include table used, cooking, whipping, pastries and industrial all purpose.

Benefit:

Improved nutritional value
Desired crystallization behaviour
Refined taste and stability
Can be used to develop modern dairy products using tailored-made blends
Cholesterol free and does not contain trans-fatty. acids

Application:

Yoghurt
Analogue cheese
Wafer and Biscuit filling

Margarine

Vegetable Ghee (Vanaspati)
Vegetable Ghee is a multipurpose cooking fat made from palm-based oils blend known as Vanaspati. Ghee is an alternative to the traditional butter fat ghee widely used in Indian, Middle-East, Mediterranean and African cuisines.

Vegetable ghee perfect substitue to traditional butter fat ghee or pure ghee with a cost-effective advantage. The absence of moisture makes it resistant to microbiological deterioration.

Benefit:

Cholesterol free
Suitable for vegetarian
Trans fat free
Great taste and cost efficiency

Application:

All purpose cooking
Frying
Baking and Oven (Tandoor)
Arabic sweet

Vegetabl Ghee

Bulk Oil (only applicable to some product)
We provide bulk oil system with strategic location near the port for loading which offer competitive high-quality products. Furthermore, our team could help you. Organize regular shipping programs on flexi tank, chattered bulk vessels and tanker for bulk oils delivery.

Product customization
All the above products are readily customized for match your desired required target and needs as per your market requirements.

Bulk oil

Palm trees are grown mainly in the tropics which produces high-quality palm oil. Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of palm fruit. Its derivatives can be applied to many industries which include food manufacturing, beauty products as well as biofuel.

Benefit:

Increase shelf life of many products

High heat resistant to oxidation

Resist breakdown formation of products

​

Application:​

Cooking / frying oil

Application:​

Margarine

Shortening

Ice cream

Condensed milk

Soap

Frying oil

Instant noodle

Snacks

​

Cooking Oil Our cooking oil is produced from selected palm oil fruit through careful fractionation process. With the right cooking oil, it can help you achieve your desired nutritional value including improving aroma, flavour and texture.

Benefit:

Provides distinctive mouth feel

Zero trans

Higher oxidative. stability

Naturally packed with beta carotene, pro-vitamin A, tocopherol and precursors of vitamin E

Application:

Catering and household use

General food preparation

Sauteing

Bakery Shortening Bakery fats are used in providing many attributes and charateristics in bakery products.

Benefit:

Impart shortness/ richness/ tenderness for better flavor and texture

Enhance aeration for leavening and volume

Improves desirable grainy texture quality

Provides flakiness in pie crust and puff pastries

Prolong shelf-life due to improved moisture retention

Provide structure for cake, icing and filling

No tendency for fat bloom

Application:

Biscuit Dough

Cake

Icing

Spraying Oil (after baking & filling)​

Benefit:

Provide lubrication to prevent clumping of wheat gluten particles which retards staling

Impart tenderness for better flavor and texture

Enhance aeration for leavening and increased volume

Promotes desirable texture quality

Enhance moisture retention for shelf-life improvement

Customizable with emulsifier (Lecithin, Saturated or Unsaturated Di-monoglycerides) or Nitrogenated/Aerated

Bland/ unflavored compared to lard and similar fats

Trans-fat free vegetable based and cholesterol free

Application:

Biscuit Dough

Cake

Icing

Spraying Oil (after baking & filling)

Frying Medium Frying is one of the most versatile method of cooking which improves the appeal of food through crunchy texture and rich taste. Frying medium acts as heating medium for deep frying and pan frying.

Frying Medium Benefit:

Gives a beautiful golden color and crispier texture to fried products

Provides distinctive mouth feel

Enhance flavor and aroma during frying

Zero trans fatty acids

High resistance to oxidation and gum formation

Low free fatty acid (FFA) rise and smoke point

Very low rate of foaming

Low melting point

Increased frying cycles

Reduce oil absorption

Application:

Deep Frying

Pan Frying

Shallow Frying

Stir Frying

Roasting

Braising

Sauteing

Benefit:

Customizable (partially/fully hardened, with/without emulsifiers)

Highly Saturated Triglyceride

Resistant to Oxidative Rancidity

Application:

Application:

Cooking Oil
Our cooking oil is produced from selected palm oil fruit through careful fractionation process. With the right cooking oil, it can help you achieve your desired nutritional value including improving aroma, flavour and texture.

Bakery Shortening
Bakery fats are used in providing many attributes and charateristics in bakery products.

Spraying Oil (after baking & filling)

Frying Medium
Frying is one of the most versatile method of cooking which improves the appeal of food through crunchy texture and rich taste. Frying medium acts as heating medium for deep frying and pan frying.

Frying Medium
Benefit:

Coating and Whipped Cream Fats
Fats product speciliased for coating, whipping and creaming applications suitable for chocolates, toffees and other confectionary products. It can be tailored to suit the setting characteristics and eating quality desired by the customer.