Fonta Cream 

Recommended Application:  Ice cream coating, biscuits centre, etc 

Fonta cream is hydrogenated lauric oil. It melts completely at below 32c but brittle at temperature of 15 c and sufficient 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 

Free fatty acids (FFA)		Max 0.1%
Melting point		Max 34c
Colour (lovibond 5 ¼ “ cell)		1 red
Moisture & impurities		Max 0.05%
Iodine value (Wijs)		Max 3.0
Solid fat content (SFC)	10c	85-92
(IUPAC 2.150) NMR	15c	80-85
	20c	55-60
	25c	18-22
	30c	5-8
	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 0C 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 poly lined carton boxes 

SHIPMENT
Products are shipped in 20 ft containers which can hold 720 - 800 cartons of 25 kgs each.