Product Description:
Cream SP19 is a special blend of fully refined vegetable fats of non-lauric origin. It is bland in taste and flavor.
Advantages of Cream SP19:
Cream SP19 is specialty fat suitable for the production of a wide variety of soft fillings and compound chocolate pastes & spreads. In addition, it is also formulated to have resistance to oil separation in compound chocolate paste thus improving the shelf life of the confectionery products.
Since the raw material used in its production is non-lauric in nature, there should be no fear of soapy taste from hydrolysis because its free fatty acids are of the C16 and C18 type.
Technical Specification:
Moisture (%) 0.1 Max
Free Fatty Acid (%) (as Oleic Acid) 0.1 Max
Iodine Value (Wijs) 56.0 – 66.0
Colour (Lovibond 5.25†cell) Red: 2.5 Max
Solid Fat Content (%) by Bruker NMR
10°C 19 (Typical)
20°C 7 (Typical)
30°C 3 (Typical)
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