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Copyright
©2004 CahayaKalbar.com.
All Rights Reserved. |
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Recommended Application:
Ice cream coating, biscuits centre, etc.
Fonta cream is a hydrogenated lauric oil. It melts completely
at below 32c but brittle at temperature of 15 c and suficient
rigid at 20 c. It is used to produce sugar icing for wafer
or biscuit sanwidch 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.
Specification:
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FONTA
CREAM |
| Free fatty acids (FFA) |
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Max 0.1% |
| Melting point |
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Max 34c |
| Colour (lovibond 5 ¼ “
cell) |
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1 red |
| Moisture & impurities |
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Max 0.05% |
| Iodine value (Wijs) |
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Max 3.0 |
| Solid fat content (SFC) |
10c |
85-92 |
| IUPAC 2.150) NMR |
15c |
80-85 |
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20c |
55-60 |
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25c |
18-22 |
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30c |
5-8 |
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35c |
0 |
• For more info please contact our marketing
dept (click
here)
Storage
Products should be kept in a cool and dry environment
below 28° C and at a humidity below 60 %. They should
be kept tightly sealed or used totally when the plastic
liner is exposed.
Packaging
Packed in 25 kgs polylined carton boxes
Shipment
Products are shipped in 20 ft containers which can hold
720 - 800 cartons of 25 kgs each.
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Please click the brand name
below to get the details :
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