Brown slurry composed of 4-5% solids, mainly organic, 0.5-1% residual oil, and about 95% water. The effluent also contains high concentrations of organic nitrogen.
Our Vegetable Fats are produced under most selective process conditions and hygienic food safety conditions. These Vegetable Fats products are produce a whole range of lauric specialty fats and palm oils, specifically formulated ingredients required by the processed food industry for applications in the filling fats, creaming fats, ice-cream fats, milk fat replacers, shortenings, margarines, frying fats, vegetable ghee and many tailor-made fats to suit customers. requirements.
VEGETABLE GHEE
Free Fatty Acid (as Palmitic Acid)
0.1 % max
Moisture & Impurities
0.1 % max
Iodine Value (Wijs)
Slip Melting Point C
36 39
Colour (5 Lovibond Cell)
SHORTENING
Slip Melting Point (C)
38- 40
Iodine Value (g12/100g)
48 - 52
Free Fatty Acid (as % Palmitic)
0.1 max
Moistures (%)
0.1 max
Peroxide Value (MEQ/Kg) at the time of Loading
1.0 max
Colour (5 Lovibond Cell)
3.0 Red max
SPECIALTY FATS
Slip Melting Point (Ã??C)
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Iodine Value (g12/100g)
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Free Fatty Acid (as % Palmitic)
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Moistures (%)
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Peroxide Value (MEQ/Kg) at the time of Loading
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