Cooking Fats
Advantages
Physical and chemical parameters
Melting point, °C | SFC at 20 °С, % | |
Frytiurnyi | 33-36 | 29-34 |
Liquid fat for frying Newrich F1 (LT*) | 0-15 | 0-5 |
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%