Hydrogenated Palm Kernel Oil QCF40

Product detail:

This is a multi-purpose hard butter commonly for confectionery appliactions. It is a replacer of cocoa butter for confectionery and wafer coatings, chocolate vermicelli, as centre-fats in candy bars, as lubricant fat system in toffees and caramels, as dairy fat replacer in ice-cream and for chocolate preparation.

 

Producr Spec,

FFA (% as Lauric)	0.1 max
SMP ( °C )	40-43
IV ( wijs )	2 max
PV ( meq/kg )	1.0 max
Colour	1R max
SFC ( % ) 20°C	80 min
25°C	57-62
30°C	33-36
35°C	14-19
40°C	6-11

Packing 20kg carton / 21mt per 20' FCL.

We also have other Melting points

Please contact us should you need morei nfo.