Palm oil with melting point 36-39.
Its packaging is a 20 kg carton and its contents are in the form of butter.
Its main use is in yogurt dishes and confectionery, as it increases vegetable fats compared to common margarines, giving an excellent appearance and a healthier result.
Used in all vegan products needed, without adding odors or residues to the final product.
Of course it can also be used for frying.
SPECIFICATIONS:
| ΠΑΡΑΜΕΤΡΟΙ - Parameters | ΜΕΘΟΔΟΣ ΑΝΑΛΥΣΗΣ -Method | ΠΡΟΔΙΑΓΡΑΦΕΣ – Specifications | |
|---|---|---|---|
| Free Fatty Acid (%) | AOCS Ca 5a-40 | 0.1 max | |
| M&I (%) | AOCS Ca 2c-25 | 0.1 max | |
| Slip Melting Pt(C) | AOCS Cc 3-25 | 36-39 | |
| Iodine Value (Wijs) | AOCS Cd 1b-87 | 40-52 | |
| Peroxide Value(meq/kg) | AOCS Cd 8-53 | 1 max | |
| Colour Red (5.25' cell) | AOCS Cc 13b-45 | 3 max |
Hydrogenated Palm kernel oil with melting point 34-36.
Its packaging is a 20 kg carton and its contents are in the form of butter.
A product with even more fat, is also intended for the preparation of yogurt dishes and confectionery according to the requirements and needs of each producer.
SPECIFICATIONS:
| ΠΑΡΑΜΕΤΡΟΙ - Parameters | ΜΕΘΟΔΟΣ ΑΝΑΛΥΣΗΣ -Method | ΠΡΟΔΙΑΓΡΑΦΕΣ – Specifications | |
|---|---|---|---|
| Free Fatty Acid (%) | AOCS Ca 5a-40 | 0.1 max | |
| M&I (%) | AOCS Ca 2c-25 | 0.1 max | |
| Slip Melting Pt(C) | AOCS Cc 3-25 | 34-36 | |
| Iodine Value (Wijs) | AOCS Cd 1b-87 | 5-11 | |
| Peroxide Value(meq/kg) | AOCS Cd 8-53 | 1 max | |
| Colour Red (5.25' cell) | AOCS Cc 13b-45 | 1 max | |
| Yellow | - | 10 max | |
| SFC at 20C (%) | IUPAC 2.150 | 67-74 | |
| SFC at 25C (%) | - | 35-43 | |
| SFC at 30C (%) | - | 12-17 | |
| SFC at 35C (%) | - | 4-7 | |
| SFC at 40C (%) | - | 2 max |
Palmolein Double Fractionation.
Its packaging is a box of 20 kg and the contents in liquid form (oil) in a bag with a valve.
Its main use is frying. This product’s specifications make it excellent for frying as it is an oil that can withstand high temperatures, does not tan / burn during use with the sole benefit of not needing change but only refilling.
Equally important is its ability not to turn rancid. This is very useful in the processing of dried fruits. It is used to polish the final product and to preserve, without altering the taste, as it is completely odorless.
SPECIFICATIONS:
| ΠΑΡΑΜΕΤΡΟΙ - Parameters | ΜΕΘΟΔΟΣ ΑΝΑΛΥΣΗΣ -Method | ΠΡΟΔΙΑΓΡΑΦΕΣ – Specifications | |
|---|---|---|---|
| Free Fatty Acid (%) | AOCS Ca 5a-40 | 0.098 | |
| M&I (%) | AOCS Ca 2c-25 | 0.023 | |
| Iodine Value | AOCS Cd 1d-92 | 62.3 | |
| Slip Melting Point | AOCS Cc 3-25 | 16.2DEG C | |
| Peroxide Value(meq/kg) | AOCS Cd 8-53 | 0.7MEQ/G | |
| Colour Red (5.25' cell) | AOCS Cc 13e-92 | 3.4RED 35 YELLOW | |
| Cloud Point | AOCS Cc 6-25 | 4.8 DEG C |