| Model: | - |
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| Brand: | - |
| Origin: | - |
| Category: | Agriculture & Foods / Processed Food / Processed Vegetable |
| Label: | FOOD FAT |
| Price: |
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| Min. Order: | - |
| Live Chat: | Last Online:09 Jul, 2012 |
Product Name
TSB C201
Product Description
TSB C201 is a refined blend of vegetable oil. and is a non hydrogenated fat without presence of trans fatty acid
Recommended Application
TSB C201 is recommended for use in processed cheese as cost effective replacer for dairy fat. It is a healthy choice of dairy fat replacer without presence of cholesterol and trans fatty acids.
Technical Specification
| PARAMETER | SPECIFICATION | TEST METHOD |
| FFA (as Palmitic), % | 0.1 max | AOCS 5a-40 |
| Moisture & Impurities, % | 0.1 max | AOCS 2b-38 |
| Colour (5 X" Lovibond Cell), Red | 3.0 max | AOCS Cc 13e-92 |
| Iodine Value | 50-55 | AOCS Cd lb-87 |
| Solid Fat Content, % | Typical value | IUPAC 2.150 |
| Nl0 | 55 | |
| N20 | 25 | |
| N30 | 8 | |
| N35 | 4 |
Product Name
TSB C101
Product Description
TSB C101 is a refined blend of vegetable oil for ice cream use.
Recommended Application
TSB C101 is recommended for use in ice cream, as cost effective replacer for dairy fat
Technical Specification
| PARAMETER | SPECIFICATION | METHOD |
| Free Fatty Acid (As Lauric), | 0.1 max | AOCS 5a-40 |
| % Iodine Value | 2.0 max | AOCS Cd 1b-87 |
| Moisture & Impurity, % | 0.1 max | AOCS 2b-38 |
| Colour (51;4" Lovibond Cell), | 1.5 Max | AOCS Cc 13e-92 |
| Red Slip Melting Point, QC | 28-34 | AOCS Cc 3-25 |
| Solid Fat Content, % | IUPAC 2.150 | |
| N10 | 85-92 | |
| N20 | 50 min | |
| N25 | 10-20 | |
| N30 | 3-10 | |
| N35 | 5 Max |
| Coating Fat TSB C401
Product Name
Product Description
Recommended uses:
Shelf Life:
Packing Size: 20kg net PE lined carton
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| Confectionary Fat TSB CF 301
Product Name
Product Description
Recommended uses:
Shelf Life:
Packaging 20kg net PE lined carton
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Product Name
TSB C 501
Product Description
TSB C 501 is a refined blend of vegetable oil formulated for filling use.
Recommended uses:
It is a non-tempering fat tailored for coating & centre application for moulded products, biscuit, wafer, toffee & nuts. It is not not recommended to mix C501 with non-Lauric fat. In recipes with cocoa powder, use only defatted or low fat grade.
Shelf Life:
12 months from production when stored in original packaging at 25°C max and humidity at 65% max. Keep away from direct sunlight and odoriferous materials
Technical Specification
| PARAMETER | SPECIFICATION | TEST METHOD |
| Free Fatty Acid (as Lauric) (%) | 0.1 max | AOCS Ca 5a-40 |
| Colour (5.25" Lovibond Cell) | 1.5R max | AOCS Cc 13e-92 |
| Moisture & Impurities % | 0.1 max | AOCS Ca 2b-38 |
| Slip Melting Point (°C) | 32-34 | AOCS Cc 3-25 |
| Solid Fat Content (by NMR) | IUPAC 2.150 | |
| N10 | 85 Min | |
| N20 | 65 Min | |
| N25 | 36 Min | |
| N30 | 10 Min | |
| N35 | 5 Max | |
| N40 | 3 max |
