Al-Khaleej supplies quality vegetable shortening in Malaysia. Palm oil shortening is a non-hydrogenated fat that is solid at room temperature, it is easy to store and is less likely to go bad due to its low moisture content.

Despite a creamy texture similar to butter, shortening usually contains significantly less trans fat and considers as trans fat free. Being in a compact solid form, shortening has a very low amount of water and no cholesterol. This heat-stable palm oil shortening is widely used for frying because the fried food is less oily hence it will be healthier. Vegetable shortening is also ideally to be used as a popular ingredient in baking. This is because it can produce a soft luscious texture for pastries, cakes, cookies, bread and etc.

Our shortening is produced under stringent quality checking to ensure high quality standards as part of our commitment.


Credible Vegetable Shortening Supplier In Malaysia

Vegetable shortening in Malaysia is commonly used in culinary cooking due to its health benefits and thick texture. Al-Khaleej is the supplier for shortening made from high grade palm oil that is healthy and highly sustainable.

Being developed as a substitute for traditional shortening, shortening in Al-Khaleej has a higher melting point and zero unsaturated fat. This is good news for the health conscious as unsaturated fat is a prominent culprit in weight gain and cardiovascular diseases.

Other than being a healthier alternative to conventional cooking oil, food that is fried with palm oil shortening is also less oily. Here at Al-Khaleej, we source the finest materials to give customers quality palm oil shortening. The best materials are used to produce shortening that will be invaluable ingredients for cooking or baking because we always source the best raw palm oil in the production of our shortening. With our high quality assurance, we will strive to be one of the leading suppliers of vegetable shortening in Malaysia.


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