High-Melting Palm Shortening

About This Product

High-melting palm shortening is a blended and texturised fat made from palm stearin and palm oil fractions, crystallised and worked to a controlled plastic consistency. It is supplied in blocks, cartons or pails and is specified by melting point, solid fat content profile and hardness rather than by a single fatty acid figure. What matters in a shortening is not the melting point alone but the solid fat content curve, which describes what proportion of the fat is still crystalline at each temperature. A high-melting grade holds a substantial solid fraction well above ambient, so the fat stays firm in a warm bakery and does not leak from the dough during lamination or sheeting. In laminated products this is decisive: the fat layers must remain intact and discrete between dough layers so that steam released in the oven lifts them apart. A fat that softens too early collapses into the dough and the lift is lost. Palm-based shortenings deliver that structure through their natural palmitic content, without hydrogenation and therefore without trans fatty acids. They are used in puff pastry, croissant and danish lamination, biscuits and crackers, cream fillings that must hold shape in warm climates, and in frying applications requiring a firm fat. Bio Green Oils and Fats supplies high-melting palm shortenings to specification on slip melting point, solid fat content at defined temperatures, free fatty acid, peroxide value and packing format.