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A diverse range of Malaysian-origin palm oil derivatives tailored for specific industrial and culinary applications. Categorised by physical form and technical performance for global manufacturers and food producers.

Melting Point Key: ○ Liquid ≤24°C ● Semi-solid 25–40°C ■ Solid 41–65°C

Section 1

Packed Palm Oil

Precision-formulated fats designed for the bakery, confectionery, and dry-mix industries. Superior crystallisation and texture management for consistent, high-quality output at industrial scale.

RBD Palm Oil

35°C

Bakery fats & biscuit fat. Balanced fatty acid composition for consistent baking results.

RBD Palm Stearin

48°C

Pastry fats & margarines. Solid at room temperature; provides firmness and plasticity in fat blends.

Double Stearin

60–62°C

Soup & cake dry mixes. Very hard fat, easily flaked or powdered for dry blend applications.

HPKO (Hydrogenated Palm Kernel Oil)

36°C

Chocolate coatings & confectionery. Rapid meltdown for excellent flavour release.

Hydrogenated Palm Oil

42–65°C

Distilled emulsifier manufacture & powdered fats. High melting point for industrial dry blend stability.

IE Palm

42°C

Industrial dry mixes. Engineered for superior crystallisation in powdered applications.

IE Palm Olein

38°C

Biscuit filling fats & confectionery. Precision-packed for improved crystallisation.

IE Palm Stearin

50°C

Specialty confectionery & compound coatings. Steep melting curve for clean texture.

Emulsifiers

Variable

Bakery & food processing stabilisers. Tailored emulsification for dough, cream, and filling applications.

Section 2

Bulk Palm Oil

High-volume liquid and semi-solid oils for large-scale food manufacturing, industrial frying, and chemical production. Delivered in ISO tanks, flexitanks, and drums to buyers worldwide.

RBD Palm Olein

20°C

Snack food manufacture & large-scale frying. Liquid at room temperature with high oxidation stability.

Double Olein (Super Olein)

10°C

Premium foodservice frying. Superior oxidation resistance, a healthy alternative to hydrogenated fats.

Palm Mid Fraction

25–30°C

Confectionery fillings. Rapid melt profile: solid at low temperature, melts at body heat.

Mid Stearin

30°C

Specialty fat blends. Intermediate fraction with consistent crystal structure.

RBD Palm Kernel Oil

26–28°C

Confectionery, ice cream & soap. Highly saturated fat with excellent lathering properties.

RBD Palm Kernel Olein

22–25°C

Cosmetics & hair care formulations. Low-viscosity kernel fraction with superior skin feel.

RBD Palm Kernel Stearin

32–33°C

Soaps & personal care products. Hard fraction of palm kernel with good lathering properties.

Hydrogenated Palm Olein