Hydrogenated Vegetable Fat (52–56 °C)

About This Product

This hydrogenated vegetable fat is a solid fat made from highly refined, deodorised vegetable oil, bland in flavour, with a slip melting point of 52–56 °C by AOCS Cc 3-25. Solid fat content falls from 69–74% at 20 °C to 13% maximum at 50 °C, and the antioxidant E319 is added. The fat is intended for bakery applications and as a material for the food industry. With 47–52% of the fat still solid at 30 °C, it can give firmness and structure to doughs, biscuits and fillings that are handled or stored in warm conditions. Free fatty acid and peroxide value limits apply at the time of filling, and the fat is best used within 24 months of manufacture if kept unopened in a cool, dry place below 28 °C. The data sheet does not name the source oil or report trans fatty acids, so confirm both, along with allergen and labelling details, packaging and suitability for the product being made, before an order is placed.