Hydrogenated Coconut Oil
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Technical characteristics
- Type of vegetable oilCoconut
Description
Recommended Application: Ice cream coating, biscuits centre, etc
It melts completely at below 32C but brittle at temperature of 15C and sufficient rigid at 20C.
It is used to produce sugar icing for wafer or biscuit sandwich and ice cream coating. The sharp melting characteristics imparts a smooth, desirable and comfortable cooling sensation to the palate. It is extremely stable against oxidative rancidity.
It is bland in taste and has fairly good resistance against fat bloom.
It melts completely at below 32C but brittle at temperature of 15C and sufficient rigid at 20C.
It is used to produce sugar icing for wafer or biscuit sandwich and ice cream coating. The sharp melting characteristics imparts a smooth, desirable and comfortable cooling sensation to the palate. It is extremely stable against oxidative rancidity.
It is bland in taste and has fairly good resistance against fat bloom.
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Hydrogenated Coconut Oil
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