Vegetable Fats
Cocoa Butter Substitute (CBS)
Cocoa Butter Substitutes is quite famous as an alternative to Cocoa Butter which the meltdown provides a similar flavor to it. It's created through the hydrogenation process of Lauric oil that could crystalize rapidly under stable circumstances due to its good gloss and good bloom stability, perfectly used for chocolate mixtures
Free Fatty Acid (FFA) 0.1% Max
Iodine Value (IV) 2.0 Max
Moisture and Impurities 0.1% Max
Slip Melting Point (SMP) 34-36° C
Packaging: 25kg Carton Box
Categories: Consumable Product
Hydrogenated Refined Coconut Oil (RHCNO)
The vegetable fat that is created through the hydrogenation process of only refined coconut oil which has a semi-solid texture making it best to use as non-dairy creamer and chocolate mixture
Free Fatty Acid (FFA) 0.1% Max
Iodine Value (IV) 1.0 Max
Moisture and Impurities 0.1% Max
Slip Melting Point (SMP) 30-34° C
Peroxide Value (PV) 1.0 meq.kg
Packaging: 25 kg Carton Box
Categories: Consumable Product
Shortenings
Shortening fats are used in a baked product to reduce the development of gluten giving the foods a crumbly texture, perfectly utilized for the making of dough and batter for the baking industry
Acid Value 0.5% Max
Iodine Value (IV) 47-53
Moisture and Impurities 0.1% Max
Slip Melting Point (SMP) 40-46° C
Packaging: 15, 20, 25kg Carton Box
Categories: Consumable Product, Modifiable