Port | Sandakan Port, Malaysia |
Packaging | pet bottles |
Lead Time | prompt |
Hydrogenation is widely applied to the processing of vegetable
oils and fats. It converts unsaturated fatty acids to saturated
ones which results in the conversion of liquid vegetable oils to
solid or semi-solid fats, such as those present in margarine.
Changing the degree of saturation of the fat changes some
important physical properties such as the melting point, which is
why liquid oils become semi-solid. Semi-solid fats are preferred
for baking because the way the fat mixes with flour produces a
more desirable texture in the baked product.
Application:
(Hydrogenated) Palm Kernel Oil can be used either alone or in
blends with other oils to produce cocoa butter substitutes and
other confectionery fats, biscuit doughs and filling creams, cake
icings, ice cream, imitation whipping cream, sharp-melting
creaming and table margarines and many other food products.