Our anti-clouding agent is suitable for RBD Palm Olein and blended vegetable oil. It is a product designed to improve the stability and performance of cooking oils. There are several advantages to your cooking oil production. Our anti-clouding agent delays crystal formation: This suggests that our anti-clouding agent helps prevent or delay the formation of crystals in the cooking oil, ensuring that the food cooked with the oil retains its intended taste and aroma. The uniqueness of our anti-clouding agent shows a reduction in solid fat content and cloud point of the oil that can be beneficial for ensuring that the oil remains clear and liquid at specific temperatures. Primary Applications : Cooking oils Salad oils Key Benefits : Crystallization inhibitor Prevent clouding Delay crystallization formation Does not increase peroxide value No off-flavor release Reduced cloud point & solid fat content No colour reversion during storage and frying