High-Quality Refined Palm Cooking Oil, Solid Vegetable Oil with SMP 34–52°C, R Max 2.5, Sourced from Indonesia

1. Bakery & Pastry: Ideal for making biscuits, cookies, pastries, and pie crusts; provides desirable crispness and volume.

2. Confectionery: Used in chocolate fillings, coatings, and spreads for smooth texture and glossy finish.

3. Frying Oil: Suitable for deep-frying snacks, instant noodles, and fast-food products thanks to excellent heat stability.

4. Margarine & Shortening Production: Ensures consistent melting characteristics and creamy mouthfeel.

5. Processed Foods: Used as a base fat in sauces, dairy alternatives, and ready-to-eat meals.

FAQ

Q1: Why should I choose refined palm oil from Indonesia instead of other origins?
A1: Indonesia is the world’s leading producer of palm oil, known for its advanced refining technology and consistent quality. Our palm oil is sourced from certified refineries, ensuring food-grade purity, stable melting point, and excellent oxidative stability—ideal for industrial and culinary applications.

Q2: How does the Slip Melting Point (SMP 34–52°C) affect product performance?
A2: The SMP range defines how the oil behaves under different temperatures. A balanced SMP between 34°C and 52°C ensures the oil remains solid at room temperature but melts smoothly when heated, giving baked goods a desirable texture and fried products a crisp finish.

Q3: Will this refined palm oil affect the taste or aroma of my finished food products?
A3: No. Our refined palm oil is completely neutral in flavor and odor. It will not alter the original taste or aroma of your recipes, making it perfect for sensitive applications such as chocolates, pastries, and processed foods.

Q4: Is it suitable for high-temperature frying and long production runs?
A4: Absolutely. With an R Max of 2.5 and excellent oxidative stability, our refined palm oil performs well under continuous frying or baking processes without breaking down or producing unwanted foams.