01. CPO
Crude Palm Oil
Palm oil is an edible vegetable oil extracted from the fruit pulp (mesocarp) of the African oil palm Elaeis guineensis. Freshly extracted and unrefined palm oil is pale yellow to dark red in colour because it contains high amounts of beta carotene.
Unrefined palm oil is about 49% saturated. It’s composed of 43-50% palmitic acid and 34-41% oleic acid (PROTA). Oleic acid is the main fatty acid in olive oil (55-83%).
After palm oil is extracted it undergoes processing and refining, during which it looses its deep red colour and becomes colourless and odourless.
Crude palm oil is normally processed by a physical refining process in which the oil is turned into a golden yellow refined oil for further end use applications.
02. PPO
Processed Palm Oil
The appreciable amounts of disaturated (POP and PPO) and monosaturated (POO, OPO and PLO) allow it to be easily separated into two products; palm olein and palm stearin. A wide range of fractions with different properties to suit requirements of the food industry is made available through dry fractionation.
RBD Palm Olein
Refined, Bleached & Deodorized Palm Olein (RBD POL) is obtained from fractioning refined palm oil to separate liquid parts (olein) from solid parts (stearin). It is clear yellow liquid at room temperature.
Both normal palm olein and super olein are suitable as cooking oils, especially for deep fat or shallow frying. The high stability of the oil makes it exceptionally suitable for frying purposes. A high content of tocotrienols is generally present in oleins, being partitioned preferentially into this phase during fractionation. Sold fat content shows that the oil is liquid at 20°C-25°C.
RBD Palm Sterin
Refined, bleached and deodorized palm stearin is the solid component obtained through the fractionation of palm oil after crystallization at controlled temperatures.
It can be used for obtaining palm mid fractions (PMF) and also in blends with other vegetable oils to obtain suitable functional products such as margarine fats, shortenings, vanaspati and others. Palm stearin is a useful natural hard stock for making trans-free fats. Besides edible usage, palm stearin also possesses suitable properties for making soaps and formulating animal feeds. It is also an excellent feed stock for oleochemicals.
03. CPKO
Crude Palm Kernel Oil
Palm kernel oil is obtained from the kernel of the oil palm fruit. Its composition and properties differ significantly from palm oil. Palm kernel oil is similar to coconut oil in terms of composition, and is produced by mechanical extraction of the kernels which are pre-dried in palm oil mills through a partial vacuum process.
The quality of the oil is excellent, with free fatty acids of the crude oil generally below 2%. It is light yellow in colour and is refined physically to produce a very light coloured oil used for both edible and inedible purposes. The oil is also semi-solid at ambient temperatures. It can be further fractionated to yield a high value fraction - such as palm kernel stearin with good melting properties.
The sharp melting profile also indicates that the oil is highly suitable for confectionery applications. Due to its rapid crystallization behaviour, it is often used in enrobing or dipping products.
04. PPKO
Proccessed Palm Kernel Oil
Crude Palm Kernel Oil can be further fractionated to yield a high value fraction - such as palm kernel stearin with good melting properties. The sharp melting profile also indicates that the oil is highly suitable for confectionery applications. Due to its rapid crystallization behaviour, it is often used in enrobing or dipping products.
RBD PALM KERNEL OLEIN
Palm kernel olein is the liquid fraction of palm kernel oil obtained when the oil is fractionated. It is a clear yellow liquid at room temperature. The solid fat profile shows that the olein melts by about 25°C, compared to palm kernel oil which melts at 28°C–30°C. The oil can be hydrogenated, giving a sharper melting profile, enabling its use in coating fats. The oil is also very useful for margarine fats when interesterified with palm stearin.
RBD PALM KERNEL STEARIN
RBD Palm Kernel Stearin is the high premium product from the fractionation of palm kernel oil. The sharp solid fat content (SFC) profile indicates its suitability for use in confectionery fats. The products produced in Malaysia are consistent in quality and properties. They can be utilized directly or after further improvement by hydrogenation to an even firmer product. Palm kernel stearin, as with other palm kernel products, forms eutectic mixtures with pure cocoa butter, and thus can be mixed with the latter in confectionery products in small amounts.
05. SPO
Sludge Palm Oil
Generally, palm oil refinery processing plants release waste water streams which are known as palm oil mill effluent (POME). The main residue oil found in the upper layer of POME is sludge palm oil (SPO).
SPO can be separated from the first stage of POME discharge. SPO is classified as low grade oil due to its high free fatty acid (FFA) content (>20%). The FFA in SPO can be used as supplements in animal feed, low-grade soap and as feedstock for biogas production.
Furthermore, SPO is considered as a low cost substrate (1 USD/Ton) for biodiesel production. Conversion of SPO to biodiesel is an effective means of waste utilisation and provides a low cost biodiesel production route.
06. Shortening
Shortening
Palm oil shortening is a non-hydrogenated fat that is solid at room temperature, it is easy to store and is less likely to go bad due to its low moisture content.
Despite a creamy texture similar to butter, shortening usually contains significantly less trans fat and considers as trans fat free. Being in a compact solid form, shortening has a very low amount of water and no cholesterol.
This heat-stable palm oil shortening is widely used for frying because the fried food is less oily hence it will be healthier. Vegetable shortening is also ideally to be used as a popular ingredient in baking. This is because it can produce a soft luscious texture for pastries, cakes, cookies, bread and etc.
Our shortening is produced under stringent quality checking to ensure high quality standards as part of our commitment.
07. Palm Fat Powder
Palm Fat Powder
Palm fat powder has been widely adopted by milk producers to provide additional fat. The cow feed product to a large extent, influence dairy cattle performance and reproduction. Palm fat powder is primarily manufactured from pure vegetable oil-based fat, with palm stearin being the ingredient. It’s worth noting that pure palm fat powder should not have any carrier or additives.
Benefits of palm fat powder:
- Efficient milk production
- High energy density
- Lactation
- Enhancing animal health
- Fertility
- Digestibility