Culinary Products
  • Raw material “0% TRANS” specially designed for the manufacturing of culinary products like powdered soups, soup cubes, etc.

GENERAL CHARACTERISTICS

Vegetable fat, NOT HYDRONATED of middle high fusion points, made from non lauric oils with added antioxidants with in regulations.

APPLICATIONS

Recommended to elevate the fusion point or to improve the consistency of culinary products such as powdered soups, cubed soups, etc. It has an excellent microbiological stability and a high resistance to oxidation.