Description: This fat is made of refined bleached deodorized hydrogenated palm kernel olein. This makes it healthier than traditional cocoa butter, and the right type of substitute can offer the same taste and texture to chocolate as the real thing. Palm kernel olein are frequently used as CBSs in sweet treats. They are easier to handle when used in chocolate treats and have a high melting point.
-Free Fatty Acid (%) 0.1 max
-Moisture and Impurities (%) 0.1 max
-Iodine Value 3.0 max
-Slip Melting Point 40 – 42'C
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