Hydrogenated Vegetable Fat with a melting point of 52–54°C is ideal for use in the bakery and confectionery industries. It provides excellent heat resistance and ensures that products maintain their shape and texture, even in warmer climates.

Key Features:

  • Melting Point (52–54°C): Perfect for warm climates.
  • Smooth Fat Structure: Improves texture and mouthfeel.
  • Oxidative Stability: Increases shelf life.

Applications:

  • Bakery: Shortening blends, cake margarine, and icing.
  • Confectionery: Used in chocolate coatings, pralines, and fudge fillings.
  • Dairy: For fat-filled ice cream mixes and whipped toppings.

Technical Details:

  • Fat Content: 52–54%
  • Packaging: 20 kg carton with PE liner for moisture protection 

Hydrogenated Vegetable Fat

SMP 52–54°C