Hydrogenated Palm Oil

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 flake
iodine value, i2100g 0.5max
acid value, mgkohg 1.0max
color 600
titre 58min
moisture % 0.2max
Price : USD 200 - 500 -per- Ton