Shortening, confectionery, fractionated palm
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0 MG | 0% | |
| Riboflavin | 0 MG | 0% | |
| Niacin | 0 MG | 0% | |
| Pantothenic acid | 0 MG | 0% | |
| Vitamin B-6 | 0 MG | 0% | |
| Folate, total | 0 UG | 0% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 19 MG | 127% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 0 MG | 0% | |
| Magnesium, Mg | 0 MG | 0% | |
| Phosphorus, P | 0 MG | 0% | |
| Potassium, K | 0 MG | 0% | |
| Sodium, Na | 0 MG | 0% | |
| Zinc, Zn | 0 MG | 0% | |
| Selenium, Se | 0 UG | 0% |
Nutrition Highlights
- Rich source of Vitamin E (alpha-tocopherol) (127% of Daily Value per 100g).
About Shortening, confectionery, fractionated palm
This solid fat is derived from palm oil through a process called fractionation, which separates the oil into different components based on melting points. The resulting product is a highly saturated fat with a neutral flavor and smooth texture, making it particularly useful in commercial baking and confectionery applications. Its high saturated fat content gives it excellent stability at room temperature and resistance to rancidity, allowing products made with it to maintain their quality for extended periods.
While it provides no protein, carbohydrates, or fiber, this fat serves as a concentrated source of calories and is valued in food manufacturing for its functional properties. It creates tender, flaky textures in baked goods and helps maintain the structure of candies and frostings at various temperatures. However, due to its high saturated fat content, it should be consumed in moderation as part of a balanced diet. Many manufacturers now offer versions that have been modified to reduce saturated fat content or improve the fatty acid profile, responding to growing consumer awareness about dietary fat quality.
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