Product Catalogue
Product Data Sheet · Emulsifiers & Binders
Specialty Fats & Margarines
Bakery & Confectionery
Identity
| CAS Number | — |
| Chemical Formula | — |
| Synonyms | Hydrogenated vegetable fat, Shortening, Bakery fat, Compound fat |
Characteristics
| Molar Weight | Variable mixture of triglycerides |
| Melting Point | 32–42 °C (grade-dependent) |
| Boiling Point | N/A |
| Forms | Solid blocks, laminated sheets, or semi-solid paste |
Physical Properties
| Appearance | White to pale yellow solid |
| Odor | Neutral to faintly buttery |
Packaging & Storage
| Packaging | 15 kg / 25 kg cartons, bulk |
| Shelf Life | 12 months from date of manufacture |
Key Applications
- 01Shortening and lamination fat in pastry and puff
- 02Cream filling fat in biscuits and wafers
- 03Pan release and mould release in bakeries
- 04Chocolate compound coatings
Industries Served
Bakery & Confectionery
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