Speciality Fats

Vegetable Shortening, Margarine, Cocoa Butter Substitute/Replacer, Ice Cream Fat

Shortening

Shortening Grade

  • Shortening SMP 36-39
  • Shortening SMP 39-42
  • Shortening SMP 48-50
  • All customized grades

Applications of Shortening

  • Bakery products
  • Frying
  • Cooking
  • Confectionery

Margarine

Margarine Grade

  • All customized grades

Applications of Margarine

  • Bakery products
  • Food products
  • Confectionery

Cocoa Butter Substitute

Cocoa Butter Substitute Grade

  • All grades as per client requirements

Applications of Cocoa Butter Substitute

  • Chocolates
  • Moulded Products
  • Biscuit Coating

Cocoa Butter Replacer

Cocoa Butter Replacer Grade

  • All grades as per client requirements

Applications of Cocoa Butter Replacer

  • Chocolates
  • Moulded Products
  • Biscuit Coating

Ice Cream Fat

Ice Cream Fat Grade

  • All grades as per client requirements

Applications of Ice Cream Fat

  • Ice Creams

RBD Coconut Oil

Packing options:

  • Flexi Bag, Drums, BIB, etc.

RBD Hydrogenated Coconut Oil

Range

  • SMP 30-34

Packing options

  • 15kg and 20kg carton with PE liner Range: SMP

Hydrogenated Palm Kernel Oil

Range

  • SMP 34-36, SMP 36-38, SMP 38-42

Packing options

  • 15kg and 20kg carton with PE liner

Hydrogenated Palm Kernel Stearin (Coco Butter Substitute)

Range

  • SMP 33.5-35.5

Packing options

  • 15kg and 20kg carton with PE liner

Vegetable Ghee

Grades & Packing:

  • Texturized Vegetable Ghee packed in 15kg and 20kg carton
  • Non-Texturized Vegetable Ghee packed in 20kg BIB and 190kg Drums

Spread Fat

Range

  • SMP 24 max, SMP 19-21

Packing options

  • Drums, 20kg BIB, 20L and 25L Jerry Can

Butter Oil Substitute

Range

  • SMP 36-39

Packing options

  • 15kg and 20kg carton with PE Liner

Hydrogenated Palm Kernel Olein (HPKL)

Range

  • SMP 32-34, SMP 34-36

Packing options

  • 15kg and 20kg carton

Shortening SMP 36-39: Your Versatile Culinary Partner

Olivia Oleo's Shortening SMP 36-39 is a versatile culinary delight, perfect for a wide range of Frying, baking and cooking needs. With its specific melting point (SMP) of 36-39 degrees Celsius, it strikes an ideal balance between stability and workability. This shortening is a go-to choice for creating flaky pastries, tender cakes, and golden-fried delights.

Shortening SMP 39-42: Elevate Your Culinary Creations

When it comes to enhancing the texture and taste of your baked goods, Olivia Oleo's Shortening SMP 39-42 is your culinary ally. With its specific melting point (SMP) of 39-42 degrees Celsius, it strikes the perfect balance between structure and mouth feel. This shortening is ideal for producing flaky pie crusts, tender cookies, and delectable pastries. Olivia Oleo ensures that your culinary creations rise to new heights of excellence with the consistent quality and performance of Shortening SMP 39-42.

Shortening SMP 48-50: The Choice for Golden Perfection

For a touch of golden perfection in your frying and baking endeavors, Olivia Oleo's Shortening SMP 48-50 takes center stage. With its specific melting point (SMP) of 48-50 degrees Celsius, it excels in producing crispy and delightful fried foods, such as doughnuts and fried chicken. It's also a preferred choice for flaky and tender pastry crusts. Olivia Oleo's commitment to quality ensures that your culinary delights reach the pinnacle of taste and texture with Shortening SMP 48-50.

Customized Shortening Grades: Tailored to Your Culinary Vision

At Olivia Oleo, we understand that every culinary creation is unique. That's why we offer customized shortening grades, allowing you to tailor your shortening precisely to your vision. Whether you require a specific melting point, texture, or flavor profile, we collaborate with you to create shortening that aligns perfectly with your culinary goals. With Olivia Oleo's customized shortening grades, your culinary creations become a true reflection of your creativity and expertise.

Customized Margarine

At Olivia Oleo, we understand that culinary creativity knows no bounds. That's why we offer Customized grades of Margarine, allowing you to shape your culinary vision precisely to your liking. Whether you're a pastry chef seeking the perfect flakiness, a baker aiming for exquisite tenderness, or a cook with a unique flavor profile in mind, our Customized Margarine grades are designed to meet your specific needs. We can provide you Margarine with various Melting points.

Unleash Your Culinary Imagination with Olivia Oleo’s Margarine

With our customized Margarine grades, the possibilities are endless. You have the flexibility to choose the texture, melting point, flavor, and other characteristics that align perfectly with your culinary creations. Whether you're crafting delicate pastries, decadent cakes, or savory dishes, Olivia Oleo collaborates with you to bring your culinary imagination to life. We understand that the art of cooking and baking is a blend of science and artistry, and our customized Margarine grades are here to empower your culinary journey. Together, we'll create Margarine that elevates your culinary creations to new heights, making each dish a masterpiece of flavor, texture, and creativity.

Cocoa Butter Substitute

Discover the art of culinary customization with Olivia Oleo's Cocoa Butter Substitute, available in a range of grades designed to match your specific requirements. Whether you're a chocolatier, seeking the perfect texture, a baker in pursuit of mouthwatering confections, or a chef with unique culinary demands, our customized Cocoa Butter Substitute grades are here to cater to your every need.

With our Cocoa Butter Substitute, you have the power to craft culinary perfection. We understand that every dish, dessert, or creation is unique, and that's why we offer a spectrum of grades that allow you to choose the melting point, consistency, and flavor profile that align perfectly with your expectation. From silky chocolate coatings to delectable baked goods, Olivia Oleo collaborates with you to bring your culinary dreams to life. Our Cocoa Butter Substitute is your canvas, and the masterpiece is yours to create.

Cocoa Butter Replacer

At Olivia Oleo, we offer Cocoa Butter Replacer in a variety of grades, each customizable to meet your specific culinary requirements. Whether you're a master chocolatier seeking the perfect texture, a baker aiming for delectable confections, or a chef with unique culinary visions, our customized Cocoa Butter Replacer grades are here to turn your creations into culinary masterpieces.

Ice Cream Fat: Tailored to Your Creamy Delights

Indulge in the art of customization with Olivia Oleo's Ice Cream Fat, available in a diverse range of grades meticulously crafted to match your specific preferences. Whether you're an artisanal ice cream maker aiming for the perfect creaminess, a dessert chef seeking the ideal balance of richness, or a confectionery expert with unique requirements, our customized Ice Cream Fat grades are here to transform your frozen creations into pure delight. With our Ice Cream Fat, the possibilities for your culinary creations are as endless as your imagination. We understand that every scoop of ice cream is a work of art, and that's why we offer a spectrum of grades that empower you to select the creaminess, flavor release, and texture that align seamlessly with your ice cream vision. Let Olivia Oleo's Ice Cream Fat be the secret ingredient that elevates your frozen delights to unparalleled heights of flavor, creaminess, and culinary excellence.

RBD Hydrogenated Coconut Oil

Refined Bleached Deodorized Hydrogenated Coconut Oil is used in the ice-cream and confectionery industry for producing Ice-creams, candies, cream topping on biscuits, Non-dairy creamers, etc.

Hydrogenated Palm Kernel Oil

HPKO, produced from premium quality lauric-based Palm Kernel Oil and its fractions, has various melting points suitable for different applications in the confectionery and baking industry. It is used in coatings of chocolates and wafers, ice-creams, cheese, Filling in sweet and sandwich biscuits.

Cococbutter Substitue

CBS is produced from Lauric-based premium quality Palm Kernel Stearin and is a replacement for Cocoa Butter in confectionery products. It is used in compound chocolates, molding chocolates, confectionery fats, nougat and dairy fats.

Vegetable Ghee

Vegetable ghee, produced from high-quality non-hydrogenated palm oil, is free from animal fats and is ideal for high-heat cooking methods like sautéing, stir-frying and roasting. Ghee is also used in sweets and baking purposes. It is available in both texturized and non-texturized forms.

Spread Fat

Spread Fat is made from highly refined and de-odorized vegetable oil and is used in chocolate pastes and spreads, biscuit and cream fillings, dipping chocolate, etc. It offers great product stability, a shiny appearance and prevents oil separation in the end-product.

Butter Oil Substitute

This high-quality specialty fat is a replacement for butter oil. The deep yellow colour, strong buttery flavour, excellent consistency and smooth and soft texture make it an ideal choice for food products like moon-cakes, toffees, popcorn, confectionery cream and others.

Hydrogenated Palm Kernel Olein (HPKL)

HPKL, is a Lauric-based fraction of Hardened White Vegetable Fat, with bland odour and flavour. It offers an exceptional edible texture at a competitive value, and is well-suited for confectionery fillings, toppings, ice-cream formulations, compound chocolate-center fillings and non-dairy creamer applications.

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