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WILLARINE |
WILLARINE is a non-lauric fat derived from fractionated and hydrogenated palm oil.
WILLARINE can replace cocoa butter at a 20% level. Having a high solid content, it imparts excellent stability to confectionery coating at high temperature. WILLARINE does not impart soapy after taste.
Technical characteristics
|
500 |
600 |
700 |
800 |
Method |
Free Fatty Acids (palmitic) |
0,1% max |
0,1% max |
0,1% max |
0,1% max |
AOCS Ca 5a - 40 |
Moisture & impurities |
0,1% max |
0,1% max |
0,1% max |
0,1% max |
AOCS Ca 2c - 25 |
Slip melting point |
33 – 36 °Ñ |
33 – 36 °Ñ |
34 – 38 °Ñ |
35 – 40 °Ñ |
AOCS Cñ 3 - 25 |
Solid Fat Content |
|
|
|
|
IUPAC 2.150a |
| 10 °Ñ |
93 – 97 |
93 – 97 |
93 – 97
|
90 – 96 |
20 °Ñ
|
87 – 92
|
80 – 85
|
87 – 92
|
75 – 85 |
25 °Ñ |
70 – 76 |
65 – 70 |
75 – 80 |
60 – 65 |
30 °Ñ |
45 - 50 |
35 - 40 |
45 - 50 |
37 - 42 |
35 °Ñ |
5 max |
5 max |
10 max |
18 max |
Packing
Product is packed in 20 kg net weight cartons lined with polyethylene bags. |
