Palm Shortenings(Low melting point)

About This Product

Low melting point palm shortening is a texturised palm fat supplied at 40 to 42 or 42 to 44 degrees Celsius. On this catalogue it serves two trades that have almost nothing in common: vegetable ghee, vanaspati and bakery on one side, and jar candle making on the other. The reason one material covers both is that a low melting plastic fat is defined by the same property in each case, namely how much of it is crystalline at working temperature. In food manufacture that fraction has to be small enough for the fat to cream, taking up air that expands in the oven, and low enough melting to clear the palate rather than leave a waxy film. In a jar candle the same low melt is what lets the fat soften against the glass instead of pulling away from it, so the candle sets without wet spots, and what keeps the melt pool shallow and the burn long. The two uses diverge sharply on everything else: candle work needs fragrance compatibility and colour stability, food work needs peroxide value and food-grade documentation, so the intended trade should be stated at enquiry. It is used in vanaspati and vegetable ghee, cakes, cookies and cream fillings, margarine, and in jar and container candle blends. Bio Green Wax supplies low melting palm shortening to specification on slip melting point, solid fat content, free fatty acid, peroxide value, moisture and packing format.