← 返回产品
关于此产品
这种氢化植物油脂是由高度精炼、脱臭的植物油制成的固态脂肪，风味平淡，滑动熔点为 52–56 °C（AOCS Cc 3-25）。固体脂肪含量从 20 °C 时的 69–74% 降至 50 °C 时的最高 13%，并添加了抗氧化剂 E319。
该油脂用于烘焙领域，并作为食品工业原料。在 30 °C 时仍有 47–52% 的脂肪呈固态，可为在温暖条件下操作或储存的面团、饼干和馅料提供硬度和结构。
游离脂肪酸和过氧化值限值适用于灌装时；未开封并存放于 28 °C 以下的阴凉干燥处时，最好在生产后 24 个月内使用。数据表未注明原料油，也未报告反式脂肪酸含量，因此在下单前请确认这两项，以及过敏原和标签信息、包装和对所生产产品的适用性。
规格
Slip melting point (AOCS Cc 3-25)52–56 °C
Solid fat content (AOCS Cd 16b-93)20 °C 69–74%; 30 °C 47–52%; 35 °C 37–42%; 40 °C 27–32%; 50 °C 13% max
Free fatty acid as palmitic (AOCS Ca 5a-40)0.1% max, at filling
Peroxide value (AOCS Cd 8b-90)1.0 meq/kg max, at filling
Moisture (AOCS Ca 2b-38)0.1% max
Colour, red (AOCS Cc 13e-92)3.0 R max
IngredientsHydrogenated vegetable fat; antioxidant E319
DescriptionSolid fat from highly refined, deodorised vegetable oil; bland flavour
Shelf life24 months from manufacture in unopened original packaging
StorageCool, dry, odour-free area below 28 °C; keep tightly sealed or use up once opened
Packaging20 kg PE-lined carton
应用
Bakery fatBiscuit and cookie doughsBakery creams and fillingsFood manufacturing ingredient
包装选项
- 20 kg PE-lined carton
Start with the recipe and the market
- Finished food, target function and process conditions
- Required grade, physical form and critical limits
- Destination market and permitted-use requirements
- Quantity, packaging and delivery destination
下单前确认证明文件
Food-grade identity alone does not establish permission for every food or country. Confirm permitted use, limits and labelling requirements for the intended market. Certification availability must be checked for the nominated product and manufacturing site.
产品图片展示的是代表性材料与包装。实际来源、等级、包装规格和标签以报价为准。
查看证明文件