Low-Melting Palm Shortening

About This Product

Low-melting palm shortening is a texturised blend of palm oil fractions crystallised to a soft, workable consistency, typically supplied with a melting point in the range of 40 to 42 or 42 to 44 degrees Celsius. It is a plastic fat, meaning it holds its shape at rest but flows under shear, and it is packed in blocks, pails or bulk. The defining property is the shape of its solid fat content curve. A low-melting grade carries a smaller solid fraction at ambient temperature than a hard bakery shortening, so it stays soft enough to cream easily with sugar. Creaming is a mechanical process: the crystal network traps and holds air bubbles, which later expand in the oven and set the crumb structure of a cake. A fat that is too hard will not aerate; one that is too soft cannot hold the bubbles it captures. This grade is formulated to sit in that working window. It also melts close enough to body temperature to clear the palate cleanly rather than leaving a waxy coating. It is used in cake and cookie doughs, cream fillings and icings, biscuit sandwich creams, margarine and vegetable ghee production, and in spreads where a smooth mouthfeel is required. Bio Green Oils and Fats supplies low-melting palm shortening to specification on slip melting point, solid fat content profile, free fatty acid, peroxide value, moisture and packing format.