Confectionery & Specialty Fats
Our confectionery and specialty fats ensure your confections stay firm and stable during storage and distribution but melt quickly, completely and deliciously in the mouths of your consumers.
- PalmAgility® 600 Compound Coating Fat
- PalmAgility® 601 Compound Coating Fat
- PalmAgility® 605 Compound Coating Fat
- PalmAgility® 606 Compound Coating Fat
- PalmAgility® 607 Compound Coating Fat
- PalmAgility® 611 Compound Coating Fat
- Cargill® PK-100
- Cargill® PK-200
- Cargill® PK-600
- Cargill® PK-800
- Cargill® PK-1000
- Cargill® Specialty Shortening Center Fat
- Cargill® HB-84
- Cargill® HB-95
- Cargill® HB-100
- Cargill® HB-102
- Cargill® HB-106
- Cargill® HB-112
- Cargill® Coconut Oil 76
- Cargill® Coconut Oil 92
- Cargill® Coconut Oil 110
- Advantage® P-100

NEW PalmAgility® Compound Coating Fats
Our new line of compound coating fats helps extend the delight of an indulgent experience. The PalmAgility® 600 series of compound coating fats are non-hydrogenated solutions that provide a spectrum of functional and experiential benefits for cookies, donuts, bars and more. In our internal testing, these coating fats
- Appealing mouthfeel: A more stable melting profile that melts in the mouth while maintaining structure through shelf life
- Firm bite: A snap similar to real chocolate for a more decadent eating experience
- Enticing appearance: A significant delay in the appearance of bloom and the retention of gloss compared to control