Confectionery Fats

Advantages
Physical and chemical parameters of dairy fat replacers
Melting point, °C
winter (01.10-31.03) summer (01.04-31.09) |
SFC at 20 °С, %
winter (01.10-31.03) summer (01.04-31.09) |
|
Newrich FFS 10 | 33-37 – winter
34-38 – summer |
30-35 – winter
32-36 – summer |
Newrich FFL 2 LT* | 33-36 | 32-36 |
Newrich FFL 10 LT* | 33-37 – winter
34-38 – summer |
24-28 – winter
26-30 – summer |
Shortening 1 LT* | 33-36 – winter
35-39 – summer |
18-26 – winter
22-30 – summer |
Palmovyi LT* | 33-36 – winter
36-39 – summer |
18-25 – winter
23-31,3 – summer |
All species are characterized by:
Fat content (%) ≥ 99,7
Moisture and volatile matters (%) ≤ 0,3
Acid number (mg. KOH/g) ≤ 0,2
Peroxide value (½О mmol/kg) ≤ 2,0
*LT – weight fraction of trans isomers of unsaturated fatty acids less than 2%