Tropical fats

 
Tropical fats and oils - palm, palm kernel oil, coconut  are derived from tropical plants of the South-Eastern Asia, Africa and Latin America. Tropical oils are used in the production of fats for the dairy, confectionery, bakery products, in soap. Fat is one of the most important ingredients for the production of confectionery and bakery products. The products of actually waterless mixture are of different types of natural and processed fats.
 
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Tropical fats are the essential ingredients of food industry, and the determining factor when choosing the type of fat should be compliance with quality indicators and the correct choice of fat depending on their special purpose. So, for example fat for chocolate goods and candies, this is  solid fat (palm oil) with a melting point of 35-36,5 C. For biscuits use salomas with a temperature of 31 - 34 degrees C (72-74%), as well as solid fats and phosphatidic food concentrate (3%). Fat for waffle and fresh fillings consists of coconut oil or palm kernel oil (20-40%). Cupcakes, as a rule, consist of coconut or palm kernel oil (79-81%). Consistency of solid tropical fats should be uniform, firm, sticking. The application rates and degree of substitution always remain at the option of the manufacturer and may vary in a wide range.
 
 
The range of tropical fats
 
  • Substitutes for oil-cocoa
  • Substitutes of dairy fat
  • Coconut oil
  • Margarines
  • Palm oil
  • Palm olein
  • Palm stearin
  • Palm kernel oil
  • Improvers of oil-cocoa
  • Fry-fats
  • Shortening
  • Equivalents of oil-cocoa