This medium-melting-point fat is ideal for applications where a creamy mouthfeel is essential. It is perfect for use in bakery, confectionery, and dairy analogue products, where smooth consistency and oxidative stability are needed.

Key Features:

• Melting Point: 38–40°C, ideal for a smooth texture.
• Stable in Tropical Climates: Does not liquefy in warm environments.
• Functional for Confectionery: Provides excellent melt and creamy texture.

Applications:

• Bakery: Shortening, cake margarine, and puff pastry layers.
• Confectionery: Pralines, nut cream fillings, and compound coatings.
• Dairy: Non-dairy creamers and ice cream fat systems.

Technical Details:

• Fat Content: 38–40%
• Packaging: 20 kg cartons with PE liner. 

Hydrogenated Vegetable Fat

SMP 38–40°C