vegetable shortening: Free Fatty acid ( as palmitic) 0.1 max, M & I 0.1 max, Iodine value 45 - 55, slip melting point 36- 40,
Shortening.
Shortening is made from refined palm oil. Used for baking, confectionery, cream filling of sanwich cookies and cake prepartion.
We can customize the products as per your required specifications
Shortening Fats | |
Parameters | 3438 |
Free Fatty Acid (as Palmitic) | 0.1% max |
M&I | 0.1% max |
Peroxide Value | 2 mEq/kg max |
Iodine Value | 45-55 |
Slip Melting Point deg C | 36- 40°C |
Colour in Lovibond (5 1/4" cell) | 3 R max |
Permitted Antioxidant | 200 ppm max |
