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Commercial edible oils, bakery & specialty fats
Golden Agri-Resources’ (GAR’s) comprehensive range of high-quality, versatile edible oils, bakery products, and specialty fats cater to the diverse needs of the food service industry.
Whether you are a large food manufacturer looking for a versatile and healthier, plant-based option in your production line, or small to mid-sized bakery or café searching for the finest ingredients for your culinary creations, GAR has the right product for you.
Palm oil is plant-based, GMO-free and suitable for vegans. It is an ideal economical and environmentally friendly substitute to dairy products. GAR’s specialty fats and other ingredients can help you capitalise on the growing global plant-based movement.
All GAR’s edible palm oil products are sourced from sustainably produced palm oil. Our products are made following the highest food safety and nutrition standards to ensure delicious and healthy outcomes for our customers and end-users. Our R&D team has also been reformulating existing products to improve them without compromising on quality for consumers or food manufacturers.
Cooking oil
Cooking oil
GAR carries a wide range of cooking oil brands to suit your individual needs. From premium oils processed using the latest filtering technology, to economical multipurpose oils ideal for industrial cooking and frying – we have something to cater to your cooking requirements.
Premium cooking oil, processed using the latest refining technology
Filma is a high-quality cooking oil made from carefully selected and sustainably produced palm oil, processed using cutting-edge technology to ensure purity and nutrition.
Our cooking oil is trans-fat free and contains the natural antioxidant Vitamin E and essential fatty acids, such as Omega 6 and Omega 9. It is tasteless and odourless, hence, easy to incorporate in various recipes.
Applications: Cooking, sautéing, frying
Best value cooking oil, ideal for multipurpose frying
Kunci Mas is a value-for-money cooking oil made from carefully selected and sustainably-produced palm oil, processed by three times filtering system. Kunci Mas is ideal for industrial cooking, pan-frying, and deep-frying.
Our cooking oil is trans-fat free and contains the natural antioxidant Vitamin E and essential fatty acids, such as Omega 6 and Omega 9. It is tasteless and odourless, hence, easy to incorporate in various recipes.
Applications: Cooking, sautéing, deep frying
Margarine
Margarine
GAR carries a range of margarine brands, the most popular being Filma and Palmboom. Our margarine products are suitable for making sweet rolls, sweetbreads, biscuits, pastries, cream fillers, and creams to decorate your cakes. Additionally, they are an excellent and often healthier substitute for butter. Our margarines are trans-fat free and meets the European Union standards of low 3-monochloropropane diol (3-MCPD) and glycidyl fatty acid esters (GE) levels.
Premium multipurpose margarine with heat-stable texture to maximise cake moistness
Designed for multipurpose applications, Filma Margarine is perfect for a wide selection of bakery products.
Our margarine is a healthy, trans-fat-free, and non-hydrogenated solution. Its stable texture against temperature abuse delivers optimum cake volume, creates heat-resistant milky butter-like flavour in various applications, and maintains moistness in cakes and sweet bread.
Applications: Cake, cookie, sweet bread
Health Benefit
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Filma Margarine is a healthy, trans-fat-free, and non-hydrogenated solution, containing less saturated fat.
Heat Stability
Temperature abuse test for 72 hours at 45oC.
Filma Margarine has a stable texture against temperature abuse.
Crumb Performance
Filma Margarine delivers optimum cake volume and great crumb texture.
Flavour Profile
Score:
1 = Less intensity
5 = More intensity
Filma Margarine delivers heat-resistant milky butter-like flavour in various applications.
Crumb Moistness Stability
Score:
1 = Less moist
7 = More moist
— = Critical limit for product acceptability
Filma Margarine maintains superior moistness.
Premium multipurpose margarine that is healthy, has a heat-stable texture for long-lasting moistness
Designed for multipurpose applications, Palmboom Margarine is a trans-fat-free margarine with good creaming ability and delivers excellent texture for various bakery products.
Our margarine is healthy because it is trans-fat-free, a non-hydrogenated solution with less saturated fat. It has a stable texture against temperature abuse delivers optimum cake volume and maintains moistness in cakes and sweet bread.
Applications: Cake, cookie, sweet bread
Health Benefit
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Palmboom Margarine is a healthy, trans-fat-free, and non-hydrogenated solution, containing less saturated fat.
Heat Stability
Temperature abuse test for 72 hours at 45oC.
Palmboom Margarine has a heat-stable texture against temperature abuse.
Crumb Performance
Palmboom Margarine delivers optimum cake volume and provides more homogeneous crumb texture.
Crumb Moistness Stability
Score:
1 = Less moist
7 = More moist
— = Critical limit for product acceptability
Palmboom Margarine maintains superior moistness in bakery products.
Premium pastry margarine for superior plasticity and excellent tasting quality
Filma Danish Pastry Margarine is a trans-fat-free pastry margarine with excellent plasticity that delivers optimum layer and crumb structure for perfect pastry products.
Our product is a healthy trans-fat-free solution that delivers superior plasticity and optimum layer expansion with an excellent mouthfeel for pastry products.
Application: Danish pastry, croissant, puff pastry
Health Benefit
Trans-fat:
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Filma Danish Pastry Margarine is a healthy trans-fat-free solution.
Laminating Process
Filma Danish Pastry Margarine delivers superior plasticity.
Layer Appearance
Puff pastry
Croissant
Filma Danish Pastry Margarine delivers optimum layer expansion and uniformity for pastry products.
Texture & Appearance Profile
Score:
1 = Less intensity
5 = More intensity
Filma Danish Pastry Margarine delivers a pleasant texture and excellent mouthfeel for pastry products.
Premium butter margarine blend that is healthy, has a heat-stable texture and excellent butter profile
Filma Prestige Margarine is a high-quality butter margarine blend with all the benefits of high-performance margarine and natural butter.
Our Filma Prestige Margarine is a healthy, trans-fat-free, and non-hydrogenated solution. It contains less saturated fat, produces a stable texture, delivers optimum cake volume with a smooth crumb texture, and maintains superior moistness in cake. Its heat-stable flavour creates a pleasant aroma after baking and an excellent butter taste in all bakery products.
Applications: Cake, cookie, sweet bread
Health Benefit
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Filma Prestige Margarine is a healthy, trans-fat-free, and non-hydrogenated solution, containing less saturated fat.
Heat Stability
Temperature abuse test for 72 hours at 45oC
Filma Prestige Margarine has a heat-stable texture against temperature abuse.
Crumb Performance
Filma Prestige Margarine delivers optimum cake volume and provides more homogeneous crumb texture.
Flavour Profile
Score:
1 = Less intensity
6 = More intensity
Filma Prestige Margarine has a heat-stable flavour that creates a pleasant aroma after baking and an excellent butter taste in all bakery products.
Crumb Moistness Stability
Pound cake moistness
Score:
1 = Less moist
7 = More moist
— = Critical limit for product acceptability
Filma Prestige Margarine maintains superior moistness and a longer-lasting freshness in cakes.
Mid-range multipurpose margarine that is healthy, has a heat-stable texture and anti-staling properties to maintain softness
Palmvita Margarine is a trans-fat-free and non-hydrogenated solution designed for multipurpose applications and delivers good texture for various bakery products.
Its stable texture performs well against temperature abuse, produces good creaming ability, creates a homogeneous and anti-staling quality in bread crumbs, and delivers optimum performance in cookie products.
Applications: Cake, cookie, cream filling, sweet bread
Health Benefit
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Palmvita Margarine is a healthy, trans-fat-free, and non-hydrogenated solution, containing less saturated fat.
Emulsion Stability
Temperature abuse test for an hour at 90oC.
Palmvita Margarine has a stable emulsion against temperature abuse.
Creaming Performance
Palmvita Margarine produces good creaming ability.
Crumb Performance
Palmvita Margarine creates an excellent homogeneous crumb structure.
Crumb Softness Stability
Palmvita Margarine creates a homogeneous and anti-staling quality in bread crumbs.
Cookie Development
Palmvita Margarine delivers optimum performance in cookie products.
Special bread margarine that is healthy, has a heat-stable texture and maintains softness (anti-staling) and moistness
Menara Bread Margarine Cream is designed for bread making. It creates excellent texture for bread products.
Our margarine is healthy because it is trans-fat-free, a non-hydrogenated solution with less saturated fatty acids. It creates a heat-stable texture, delivers optimum bread volume and anti-staling quality, and provides a more homogeneous whiter appearance.
Applications: Sweet bread, white bread
Health Benefit
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Menara Bread Margarine Cream is a healthy, trans-fat-free, and non-hydrogenated solution, containing less saturated fat.
Fat Texture Stability
Temperature abuse test at 30°C and 40°C for four days (2 cycles). A cycling test simulates the impact
of fluctuating temperatures during storage or transportation.
Menara Bread Margarine Cream demonstrates a heat-stable texture against temperature abuse.
Volume and Crumb Performance
Menara Bread Margarine Cream delivers optimum bread volume and provides a more homogeneous and whiter crumb appearance.
Crumb Softness and Moistness Stability
White bread crumb softness and moistness stability
Sweet bread crumb softness and moistness stability
Score:
1 = Less moist
5 = More moist
— = Critical limit for product acceptability
Menara Bread Margarine Cream creates a moister crumb texture and superior anti-staling properties (sustained crumb softness).
Shortening
Shortening
Our Filma and Palmvita branded shortening products offer professional solutions to your commercial baking and frying needs. These versatile vegetable fat products can be used in numerous applications to make bread, pastry, cream, processed cheese (cheese analog), and milk-fat replacer. Our shortenings are trans-fat free and meets the European Union standards of low 3-monochloropropane diol (3-MCPD) and glycidyl fatty acid esters (GE) levels.
Premium cream shortening that is healthy, smooth and soft and has a heat-stable texture
Filma Baker’s Cream Fat is formulated for maximum whipping ability and optimum melting properties to deliver a pleasant mouthfeel in all cream applications.
Our product is a healthy, trans-fat-free and non-hydrogenated solution for your cream and filling needs. It delivers a stable texture, good mouthfeel and creaming performance. It also has a soft and smooth creamy texture that enhances flavour.
Applications: Cream filling, butter cream
Health Benefit
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Filma Baker’s Cream Fat is a healthy, trans-fat-free, and non-hydrogenated solution, containing less saturated fat.
Heat Stability
Temperature abuse test for 72 hours at 45oC.
Filma Baker’s Cream Fat demonstrates stable texture against temperature abuse.
Creaming Performance
Filma Baker’s Cream Fat delivers a good creaming ability.
Butter Cream Profile
Score:
1 = less smooth/soft/waxy
5 = more smooth/soft/waxy
Filma Baker’s Cream Fat has a soft and smooth creamy texture that enhances flavour.
Premium butter oil substitute that is healthy, has a heat-stable texture and excellent butter taste
Filma Butter Oil Substitute (BOS) is designed to substitute butter due to its stable texture and bake-stable flavour. Its superior function compared to butter makes it versatile for various bakery products.
Filma BOS has less saturated fat which makes our product a healthy, trans-fat-free and non-hydrogenated solution for your baking needs. It performs well against temperature abuse, provides excellent volume and softness in bread, and delivers a crunchy texture in cookies.
Applications: Sweet bread, butter cookie, biscuit, cake, cream filling for cake
Health Benefit
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Filma BOS is a healthy, trans-fat free, non-hydrogenated solution, containing less saturated fat.
Heat Stability
Temperature abuse test for 24 hours at 30oC
Filma BOS performs well against temperature abuse.
Excellent Volume and Softness
Sweet bread
Filma BOS delivers excellent bread volume and homogenous crumb.
Sweet bread softness stability
Filma BOS provides excellent softness in bread (after six days).
Cookie Texture Profile
Score:
1 = Less hard/crunchy/smooth
5 = More hard/crunchy/smooth
Filma BOS delivers a more crunchy texture in cookies.
Premium cream shortening that is healthy, has a stable structure for faster creaming
Filma Pusaka White Baker’s Fat is formulated for cream decoration. It’s optimum melting properties deliver a pleasant mouthfeel in all cream applications, specifically designed to increase stability in the creaming process and maintain a lasting structure for cake decoration.
Our product is a healthy and trans-fat-free solution that provides a stable cream with less mixing time.
Application: Buttercream
Health Benefit
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Filma Pusaka White Fat is a healthy trans-fat-free solution.
Cream Stability
Cream decoration stability from 28-30°C
Filma Pusaka White Baker’s Fat
Other shortening brand
Filma Pusaka White Baker’s Fat increases stability in the creaming process and maintain a lasting structure for cake decoration.
Faster Creaming Performance
Filma Pusaka White Baker’s Fat provides a stable cream with less mixing time.
Premium butter oil substitute that is healthy, has a heat-stable texture for a wide selection of bakery products
Flagship BOS has a stable texture, creates a bake-resistant butter flavour, and is designed to substitute butter in a wide range of bakery products. Its superior function, compared to butter, makes it versatile for various bakery products.
Our product is a healthy, trans-fat-free and non-hydrogenated solution with less saturated fat. This product maintains a stable texture against temperature abuse and delivers excellent bread volume and softness.
Applications: Sweet bread, butter cookie, biscuit, cake
Health Benefit
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Flagship BOS is a healthy, trans-fat-free and non-hydrogenated solution, containing less saturated fat.
Heat Stability
Temperature abuse test for 24 hours at 30oC
Flagship BOS performs well against temperature abuse.
Excellent Bread Volume and Softness
Sweet bread
Flagship BOS provides excellent volume bread and homogenous crumb.
Sweet bread softness stability
Flagship BOS provides excellent softness in bread (after six days).
Specialty fats
Specialty fats
For those in the confectionery industry, our palm kernel-based products known as i-soc are ideal for creating fine chocolates, sweets, and ice cream, with excellent mouthfeel and shelf-stability.
Premium milk fat replacer (MFR) that is healthy, allergen-free and has an excellent tasting experience
Filma MFR 36 is a high-quality palm oil derivative with specific characteristics to replace milk fat in various dairy products.
Our milk fat replacer is a healthy, trans-fat-free and non-hydrogenated solution for your dairy alternatives. Made from palm oil, our product is allergen-free (for those lactose intolerant), GMO-free and cholesterol-free, making it a more affordable solution than regular milk fat.
It has excellent performance for various non-dairy applications, with a desirable mouthfeel.
Applications: Ice cream, cheese analogue, toffee, non-dairy whipped cream
Health Benefit
**Natural trans-fatty acids
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Filma MFR 36 is a non-hydrogenated, less saturated, trans-fat free solution.
Non-dairy Application Performance
Filma MFR 36 provides excellent mouthfeel performance.
Premium Cocoa Butter Substitute (CBS) for the best glossy appearance and eating experience
i-SOC CBS 35 is a premium lauric trans-fat-free substitute for cocoa butter. Made from high-quality palm kernel oil and fractionated with a non-waxy melting profile, it provides an excellent mouthfeel for compound application.
Our healthy, trans-fat-free and non-PHO (partially hydrogenated oil) CBS provides a glossy appearance, bloom resistance, snap experience and cooling sensation in the mouthfeel. It requires no tempering and supports high-capacity output in the production line.
i-SOC CBS 35 delivers excellent performance in chocolate application and as a milk fat replacer in toppings.
Applications: Praline, chocolate chip, chocolate bar, non-dairy whipped cream, non-dairy creamer
Health Benefit
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Saturated fat:
Three main types of saturated fatty acids: short-chain, medium-chain, and long chain. Medium chain triglycerides (MCT) consider to be healthier[1], may improve cognitive function and heart health, immediately metabolized, and not stored as fat in the body.
[1] Haghikia A., et all. Dietary Fatty Acids Directly Impact Central Nervous System Autoimmunity via the Small Intestine. 2015
i-SOC CBS 35 is a trans-fat-free and non-PHO (partially hydrogenated oil) solution.
Chocolate Glossiness Stability
After 16 weeks at 20°C to 30°C
i-SOC CBS 35 provides an excellent glossy appearance because of its superior bloom resistance.
Topping Application Performance
i-SOC CBS 35 provides an excellent mouthfeel and oxidative stability for toppings application.
Premium cocoa butter replacer that is healthy, fast setting and has the best glossy appearance
i-SOC NT 41 and i-SOC NT 30 are premium cocoa butter replacers with up to 10 percent compatibility with cocoa butter. i-SOC NT 41 is the best option for summer applications, while i-SOC NT 30 is more suitable for the winters.
Our healthy, trans-fat-free and non-hydrogenated products provide the best glossy appearance and bloom resistance. They are fast setting means less tempering and produce higher production capacity and output.
Our products perform more cost-effectively as cocoa butter replacers (CBR) in various confectionery types and as milk fat replacers in topping applications.
Applications: Biscuit coating, wafer coating, non-dairy whipped cream, non-dairy creamer
Health Benefit
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
i-SOC NT 41 and i-SOC NT 30 are trans-fat-free, non-hydrogenated solutions.
Chocolate Glossiness Stability
After 24 weeks at 20°C to 30°C
i-SOC NT 41 and i-SOC NT 30 have excellent glossy appearance and bloom resistance.
Topping Application Performance
i-SOC NT 41 and i-SOC NT 30 have good oxidative stability and
perform more cost-effectively as milk fat replacers in topping applications.
Coating fat with good coating performance, fast setting and bloom resistance
i-SOC PCF 40 and i-SOC CF 40 are high-quality lauric-based coating fats with excellent coating performance. i-SOC PCF 40 is more suitable for hard coating, while i-SOC CF 40 serves well for soft elastic coating.
Our healthy, trans-fat-free, non-PHO (partially hydrogenated oil) products deliver excellent coating performance, fast setting time, desirable mouthfeel, and good bloom resistance. They require no tempering; our products enable higher capacity and output in the production line.
i-SOC PCF 40 and i-SOC CF 40 provide excellent performance on chocolate coating or as toppings, such as whipped cream and milk powder.
Applications: Biscuit coating, bakery coating, non-dairy whipped cream, non-dairy creamer
Health Benefit
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Saturated fat:
Three main types of saturated fatty acids: short-chain, medium-chain, and long chain. Medium chain triglycerides (MCT) consider to be healthier[1], may improve cognitive function and heart health, immediately metabolized, and not stored as fat in the body.
[1] Haghikia A., et all. Dietary Fatty Acids Directly Impact Central Nervous System Autoimmunity via the Small Intestine. 2015
i-SOC PCF 40 and i-SOC CF 40 are trans-fat-free, non-PHO (partially hydrogenated oil) solution.
Chocolate & Toppings Application Performance
i-SOC PCF 40 and i-SOC CF 40 have excellent coating performance and bloom retention.
They also deliver excellent oxidative stability and desirable texture for toppings.
Premium, trans-fat-free liquid shortening that is healthy and stable in all temperatures
Filma Liquid Shortening is formulated for filling fat with optimum melting properties to deliver good performance in chocolate applications.
Our product is a healthy and trans-fat-free solution with low saturated fat and stable texture, suitable for chocolate filling and chocolate spread applications.
Applications: Filling fat, spread fat
Health Benefit
An industrial process to modify the melting properties of fat and oil. Partially hydrogenated oil (PHO) will produce trans-fat, which is bad for health.
Trans-fatty acids raise low-density lipoprotein (LDL) and decrease high-density lipoprotein (HDL) cholesterols, which are strongly associated with the risk of cardiovascular disease.
Filma Liquid Shortening is a healthy, low saturated, trans-fat-free solution.
Liquid System Stability
Stability test at 30°C after a month
Filma Liquid Shortening is stable during storage.
Liquid System Quality
Chocolate filling and spread after two months
Filma Liquid Shortening produces a good chocolate filling.