Sustainability

Premium Innovation

Bakery

Innovation reimagined

Our bakery range has superior functionality and a healthier nutrition profile. It can be applied for several product segments like butter replacement as well as the improvement and modification of texture and functionality. Our bakery experts are constantly innovating new solutions to meet your needs.

Cake, Muffins & Doughnuts​​

Fat is one of the key and essential ingredients in determining the superiority of baked products.

Our speciality fat prevents moisture migration and helps to prolong the shelf life of the baked products.

We offer a variety of frying oil, margarines and butter blends, as well as premium butter oil substitutes and alternatives for your specific requirements.

Biscuits & Cookies​

Our speciality fat improves batter aeration, workability and good dough plasticity

Shortening in bakery products help to provide the desired mouthfeel and texture by shortening the gluten chain.

On hand are a variety of margarines, butter blends and premium butter oil substitutes and alternatives, that help your finished product to taste, feel, smell, and look like a traditional butter-based product with desired texture.

Laminated & Shortcrust Pastries​​

We offer a variety of laminating margarines which is designed to impart flaky or puffy texture,

Gives you desired rise and height, and rich buttery flavour without having to worry about seasonal variations in butter quality.

Bread, Buns & Pizza​

Our specifically developed bakery fat and liquid oil solutions will help you create bread and buns that have a glossy exterior with a soft texture.

We also offer oils used as a pan releasing agent that helps to optimise industrial processing.

MARGARINE
BOS
BUTTER BLENDS
P'BAKE
P'SHORT

Cream Filling and Filling Fat​

Our specially formulated products assist in the creation of smooth, stable, firm textures with good eating qualities and mouthfeel.

We also offer vegetable oil and fats that can be incorporated as a filling fat to prevent fat bloom and prolonging shelf life.

PRISTIN
P'FAT

Hardstock​

Our hardstock stabilises margarine or spread emulsion throughout shelf life and can be customised to various product applications.

Various raw materials and physical characteristics of oil blends for hardstock depend upon the applications

MAGIN
MAGFAT
SORIN
MARGO

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© Copyright 2023 Premium Vegetable Oils Sdn Bhd – 197801002384 (39394 – P)

Margarine

  • Our premium range of margarines are manufactured using Japanese flavour technology. SUN PRIME is our new range of margarine that is perfect as butter, gives the similar taste and aroma.
  • The vegetable oils and fats blends are trans free and
    cost-effective solutions to butter.
  • Imparts excellent flavour and mouthfeel for a wide
    range of applications such as cakes, muffins, doughnuts, breads, buns, biscuits and cookies, puff pastry as well as decorative cream.
Attributes
BenefitsCost Effective
SensoryRich Butter Flavour
HealthTrans Fat Free
Applications
Dough
Cream fillings
Packaging
Carton with PE liners

BOS

  • BOS is a high-quality specialty fat designed to replace butter oil cost-effectively.
  • Used for the making of breads, cookies, cakes, confectionery cream, toffee.
  • Also, suitable for coffee processors who want to incorporate butter oil and butter oil substitute into roasted coffee beans for a buttery aroma and shine in the end products.
Attributes
BenefitsCost Effective
SensoryTaste and mouthfeel like butter
HealthTrans Fat Free
Applications
Dough
Coffee roasting
Packaging
Carton with PE liners

BUTTER BLEND

  • BUTTER BLEND are specially designed using vegetable fat and milk fat.
  • Excellent functionality and taste profile for applications where creaming properties of finished product is critical.
  • Provides the benefits and consistency of margarine but superior in taste.
  • An effective way to meet high quality food products in a cost-effective way.
Attributes
BenefitsCost Effective
SensoryTaste and mouthfeel like butter
HealthTrans Fat Free
Applications
Dough
Cream fillings
Packaging
Carton with PE liners

P'BAKE

  • P’BAKE is our range of non-lauric, hydrogenated palm
    with good crystallisation behaviour.
  • Exhibits higher stability and longer shelf life.
  • Excellent as a high stability fat for the culinary & baking
    industry.
Attributes
BenefitsGood oxidative stabilityLong shelf life
Applications
Dough fat
Hardstock for margarine
Culinary
Packaging
20kg/25kg Carton with PE liners

P'SHORT

  • P’SHORT range are non-lauric fats with high resistance to oxidation and are specially texturised product.
  • Recommended in doughs and batter-based product in order to impart a crisp and crumbly texture to baked products and increase the plasticity or workability of dough.
  • Can also be used for cream filling of sandwich cookies and frying.
Attributes
BenefitsGood oxidative stabilityVarious ranges for specific climatic conditions
HealthTrans Fat FreeNon-hydrogenated
Applications
Dough fat
Deep frying
Cream filling
Ice cream
Packaging
20kg/25kg Carton with PE liners

PRISTIN

  • PRISTIN is a range of lauric and non-lauric based specialty fat.
  • Recommended for excellent hard stock margarines and
    shortening.
  • Can also be used as cream fats.
  • Imparts a firm structure with good crystallisation profile, melting profile and excellent palatability.
Attributes
BenefitsGood oxidative stabilityLong shelf life
HealthTrans Fat FreeNon-hydrogenated
Applications
Cream fillings
Non-dairy creamer
Packaging
20kg/25kg Carton with PE liners

P'FAT

  • P’FAT is a hydrogenated palm fractions with good crystallisation behaviour.
  • Exhibits higher stability and longer shelf life.
  • Excellent as a high stability fat for the bakery industry and margarines for a variety of applications.
Attributes
BenefitsGood oxidative stabilityLong shelf life
Applications
Cream fillings
Dough fat
Hardstock for margarine
Packaging
20kg/25kg Carton with PE liners

MAGIN

  • MAGIN is lauric and non-lauric fat that provides good texture, taste, consistency and oxidative stability of the final product.
  • Can be customised to various product applications.
  • Excellent quality of non-hydrogenated, trans free hard-stock fat for margarine, shortening and spreads.
Attributes
BenefitsGood oxidative stabilityLong shelf life
HealthTrans Fat FreeNon-hydrogenated
Applications
Hardstock for margarine
Ice cream
Packaging
20kg/25kg Carton with PE liners

MAGFAT

  • MAGFAT is non-hydrogenated, trans free hardstock with excellent structural stability.
  • Use as a base stock for non-trans margarines and shortening to provide body to fat blends without hydrogenated fats.
  • Can be used for wide range of applications.
Attributes
BenefitsGood oxidative stabilityLong shelf life
HealthTrans Fat FreeNon-hydrogenated
Applications
Hardstock for margarine
Compound chocolate coatings
Packaging
20kg/25kg Carton with PE liners

SORIN

  • SORIN is hydrogenated odourless and bland palm fractions.
  • Good crystallisation behaviour, exhibits good stability and prolongs the shelf life of the final product.
  • Excellent as a high stability fat available in flakes and beads forms.
Attributes
BenefitsGood oxidative stability
HealthTrans Fat Free
Applications
Hardstock for margarine
Savoury
Packaging
25kg kraft paper Polybags

MARGO

  • MARGO is a non-hydrogenated and no trans fatty acid hard fraction of palm oil, specially developed selective fractionation technique that resulting in a high melting point.
  • Recommended for margarines, shortening and fat spread as hardstock.
Attributes
BenefitsGood oxidative stabilityLong shelf life
HealthTrans Fat FreeNon-hydrogenated
Applications
Hardstock for margarine
Dough fat
Encapsulated products
Packaging
25kg kraft paper Polybags