Confectionery fat “Solid” and vegetable fat “Solid lux” have high organoleptic parameters. It has a clear taste typical to impersonal fat and homogeneous solid consistency without foreign smells. In the melted state the fats are transparent. Used in the manufacturing of shortening products. In the mixture with other fats are used in dairy and confectionery manufacturing to increase thermal stability.
ORGANOLEPTIC PARAMETERS
Taste and smell Clean, without foreign tastes and odors.
Consistence at 20±2 °C Solid, homogeneous. Crumbs, plastic are allowed.
Colour From white to yellow. Uniform through out the mass.
PHYSICAL AND CHEMICAL
PARAMETERS
Name of the parameters
Fat “Solid”
Fat “Solid Lux”
Fat content, %, not less
Moisture andvolatile substances, %, not more
The melting temperature, °C
Acid number, mgKOH /g, not more
Peroxide value mol /kg 1/2O, no more than
The content of solid triglycerides at 20 °C, %
Anisidine index, conventional units not more
Mass fraction of trans isomers, %, not more
Energy content of 100 g of the product, kcal
99,7
0,3
41-44
0,2
5,0
70-80
5,0
45-50
897,0
99,7
0,3
44 - 45
0,2
5,0
Not less than 85
5,0
25-30
897,0
SHELF LIFE AND STORAGE CONDITIONS
PACKING
Fats are to be stored in warehouses or refrigerator at a temperature from minus 15 °C to plus 20 °C. Storing with the products with rough specific odor is not allowed. The manufacturer guarantees the compliance of fats to the requirements of the technical specifications while keeping the conditions of transporting and storage.
Confectionery fat “Solid” and vegetable fat “Solid lux” is packed in boxes made of corrugated cardboard, which have liners of polymer films.
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