Frying oil for restaurants and fast-food chains
Production of margarine and vegetable spreads
Ice cream and frozen desserts
Bakery products such as biscuits, wafers, and pastries
Confectionery fillings and coatings
Instant food products like noodles, chips, and soups
Bouillon cubes and seasonings
General Specifications:
Taste & Odor: Neutral
Free Fatty Acid (FFA): Max 0.05%
Peroxide Value: Max 1.0 mmol O₂/kg
Stability at 120°C (Rancimat): Max 10 hours
Oleic Fatty Acid Content: Max 40%
Palmitic Fatty Acid Content: Max 40%
These specifications ensure excellent frying performance, long shelf life, and consistency for industrial applications.
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