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Palm Olein
Palm Kernel Olein, Native, RBD | |
Typical applications | Wafer baking oil, oil spraying in wafer reels, wafer snacks/frying oil, fat for ice-cream enrobing |
General properties | Refined, bleached, deodorized (RBD), nonhydrogenated, a lauric fat |
Features | Trans fat-free, high content in saturated fatty acids, absolutely bland in flavour, high stability |
Supply | 200 L drums, liquid in bulk |
Storage | Store dark and cool in original container or blanketed tank, use within 9 months |
Specifications | Value |
Slip melting point (°C) | 25 ± 2 |
SFC (NMR) | |
% at 15°C | 39 ± 3 |
% at 20°C | 21 ± 2 |
% at 25°C | 6 ± 2 |
Peroxide number (meq/kg max.) | 0.5 |
Free fatty acids (ffa) (% max.) | 0.1 |
Acid value (max.) | 0.2 |
Moisture content (% max.) | 0.15 |
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