COCO REPLACEMENT:

 

Palm Kernel Oil has a high content of lauric acid albeit has similar physical properties with cocoa butter. Therefore, it is suitable for manufacturing chocolate bars, energy bars, microwave popcorn, instant soup stock among other applications.

 

FUNCTION / CHARACTERISTICS:

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• Easy to incorporate 

• Suitable for the speed production process

• Does not need tempering but simply cooling 

• Ideal for moulded products and coatings 

• Prevent migration of moisture from wetter components 

• Palm oil gives a smooth and shiny appearance to chocolate and chocolate spread. Also, it helps to stop it melting as easily in warmer temperatures

 

OUR PRODUCTS:

 

• DAABON® palm kernel oil 

• DAABON® palm kernel stearin

• DAABON® palm kernel olein