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Vegetable Fats

Listing ID #121191

  • Supply Type Manufacturer, Exporter, Supplier
  • Preferred Buyer Location All over the world

We are looked upon as one of the preeminent Vegetable Fats Suppliers in India. The Vegetable Fat & Shortening manufactured by us are widely demanded by variorums national as well as international....
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Company Information

  • Member Since 15 Years
  • Nature of Business Retailer
  • Year of Establishment 2009

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We are looked upon as one of the preeminent Vegetable Fats Suppliers in India. The Vegetable Fat & Shortening manufactured by us are widely demanded by variorums national as well as international clients engaged in confectionery products. The unmatched quality, unsurpassable freshness and high nutritional value has played vital role in the enhancement of the demand of the Vegetable Oil and Fat. The Organic Vegetable Fat is also available in different grades and specifications meeting the requirements of the clients. Additionally, the Vegetable Fats is hygienically packed free from external contaminants and additives. Hydrogenated Palm Kernel Fat Application Hydrogenated fat is derived from palm kernel liquid. It is a moderately hard fat which is well accepted by the confectionery industry. Depending on the desired melting point, these fats are extremely suitable for toffees, wafer/biscuit fillings, caramels, chocolate type vermicelli, coffee whiteners and centre fillings. A fat that is designated for enrobing must wrap itself around the product without chipping or cracking on contraction. Similarly, it must not flake off from the mouth at the first bite. The fat must complement the enrobed centre. The fat and the centre must stay intact to give the whole product a complete and integral appearance even when forcefully bitten. The full range of fats is designed to meet these requirements by choosing the correct solid fat content profile so that it is not too brittle, too hard, too soft or too waxy. In enrobed products however, some degree of waxiness is tolerable because the waxiness cannot be perceived in the mouth due to the presence of the other gritty components (wafer, biscuit, cake)from the enrobed centre.


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