Exporters of Vegetable Shortening (Palm Shortening) from Malaysia

SUPERCHEF™ Vegetable shortening is a soft plastic type fat used for baking needs, such as baking cakes, breads, fillings & biscuits. SUPERCHEF™ Vegetable Shortening is made from fully refined and deodorized palm oil. It is a palm based shortening that is non-hydrogenated, trans fat free and cholesterol free. It is also high oxidative stability fat. It offers a smooth consistency that facilitates mixing and may also be used for frying.

Depending on customer’s requirements, other ingredients, including anti-oxidants and emulsifiers are generally added in to our shortening.

SUPERCHEF™ Vegetable shortening is obtained from sustainable palm oil with good plantation practice standards, recognized internationally by reputable organizations. All our products strive to create value for our customers by satisfying their requirements with standard performance characteristics.

• Trans Fat Free
• No Hydrogenation
• Cholesterol Free
• GMO Free

Shortening :

Shortenings are characterized by having a fairly high melting point and fat content, except pourable shortenings. Palm Oil and its products have very similar consistency to shortenings and together with their wide range, are ideally suited to formulate these products. Palm Oil in combination with Palm Stearin can be used to produce shortenings of excellent quality and diverse applications, such as for making breads, cakes, pastries, creams and sweets. To meet high melting point and solid fat content of shortening, others liquid oil have to be hydrogenated while palm oil itself fits into the profile in its natural form and requires no further modification and chemical processing.

• Packing: In 16, 20, 25kg cartons
• Characteristic: Bland in taste, smell and suitable for any formulation of bakery

Shortening Specifications :

Testing	Standard Products	MS38	MS41	MS44	MS48	MS51
Melting Point	C	36-39	39-42	42-46	46-50	50-52
Iodine Value	Mg/100g	49-54	48-50	42-48	38-48	35-42
Free Fatty Acid	%	< 0.1	< 0.1	< 0.1	< 0.1	< 0.1
Maoisture & impurities	%	< 0.1	< 0.1	< 0.1	< 0.1	< 0.1
Colour	5 1/4	< 3 Red	< 3 Red	< 3 Red	< 3 Red	< 3 Red
Peroxide Value	Meq/kg	< 5	< 5	< 5	< 5	< 5
Solid Fax Content (NMR)
10 C	%	48-64	53-70	56-74	58-80	64-82
20 C	%	16-34	26-50	30-54	38-60	43-60
30 C	%	1-16	2-10	5-18	8-26	15-28
40 C	%	0	0	0-5	3-10	3-15