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Confectionery & Specialty Fats | Ingredient Supplier

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
Coated Cookies

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

 

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.