Palm Shortenings(high melting point)

About This Product

High melting point palm shortening is a manufactured fat rather than a refined one. Palm stearin and palm oil fractions are blended to a target composition, then chilled rapidly and worked under shear in a scraped-surface heat exchanger before being rested to set. It is supplied in blocks, cartons or pails. That texturising step is what separates a shortening from the fat it was made from. The same blend cooled slowly in a drum sets into a hard, brittle, grainy solid of no use on a bakery line. Chilled fast under shear, it crystallises instead into very small beta-prime crystals that slide over one another, giving a smooth plastic mass that holds its shape at rest and flows under pressure. Beta-prime is the crystal form that matters here because it is fine, stable and good at holding air, and palm fat tends naturally toward it. That tendency is a large part of why palm displaced hydrogenated oils in this role, since the same structure could previously only be reached by hardening. Grades are bought on solid fat content measured at a series of temperatures rather than on melting point alone, because the shape of that curve is what predicts behaviour: how firm the fat stays in a warm plant, whether it survives sheeting intact, and how cleanly it clears the palate. Bio Green Wax supplies high melting palm shortenings to specification on slip melting point, solid fat content at defined temperatures, crystal form, free fatty acid, peroxide value and packing format.