We are offering hydrogenation is widely applied to the processing of vegetable oils and fats. It converts unsaturated fatty acids to saturated ones which results in the conversion of liquid vegetable oils to solid or semi-solid fats, such as those present in margarine. Changing the degree of saturation of the fat changes some important physical properties such as the melting point, which is why liquid oils become semi-solid. Semi-solid fats are preferred for baking because the way the fat mixes with flour produces a more desirable texture in the baked product. Appearance white flake or bead white flakeiodine value, i2100g 0.5maxacid value, mgkohg 1.0maxcolor 600titre 58minmoisture % 0.2max Price : USD 200 - 500 -per- Ton
Selangor, Malaysia
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Noor (Egomanga Groups SND BHD)
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