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Technical characteristics
- BrandPalm
- Type of vegetable oilPalm
Description
Palm oil, because of its natural solid-liquid content, is suited to be used in high percentages in vegetable oil shortenings, biscuit fats and bakery fats. In margarine production, palm oil is highly suited as a component as it imparts the desirable beta prime crystalline tendency in the fat blend. Palm oil's natural semi-solid consistency means need for no or little hydrogenation.
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Palm Oil Product
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