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Specifications

DESCRIPTIONS STANDARD SPECIFICATIONS
EDIBLE APPLICATIONS FFA MAX   (%) M&I MAX  (%) IV SM PT    DEG °C COLOUR MAX FLAVOUR NATURAL EDIBLE OTHERS
VEGETABLE OILS
RBD PALM OIL FOR COOKING & FRYING MEDIUM 0.1 0.1 50-55 33-39 3R BLAND  
RBD PALM OLEIN FOR COOKING & FRYING MEDIUM 0.1 0.1 56 MIN 24 MAX 3R BLAND CLOUD POINT 8 °C
DF RBD PALM OLEIN FOR COOKING & FRYING MEDIUM 0.1 0.1 60 MIN 18 MAX 3R BLAND CLOUD POINT 6 °C
RBD PALM STEARIN FOR USED IN SHORTENING, MARGARINES, VEGETABLE GHEE AND SPECIALTY FATS. ALSO USED IN MAKING SOP AND CANDLE 0.1 0.2 33-38 52-53 3R BLAND BLAND
RBD PALM KERNAL ACTS AS A LEAVENING AGENT 0.1 0.1 22-25 MAX 24 1.5R BLAND SAP VALUE 240-255
RBD PALM KERNAL OLEIN ACTS AS A LEAVENING AGENT 0.1 0.1 21-24 MAX 25 1.5R 15Y BLAND SAP VALUE 240-250
VEGETABLE FATS
SHORTENING FOR PREPARATION OF BISCUITS, CAKES, WAFERS, BREADS & PASTRIES 0.1 0.1 42-50 40-48 2.5R25 BLAND  

VEGETABLE GHEE(VANASPATHY)

FOR COOKING AND FRYING MEDIUM, MAKING SWEET & CONFECTIONERY

0.1

0.1

0.1

0.1

43-47

40-46

39-41

40-44

3R,30LY

3R,30LY

BUTTERY OR GHEE PERMITTED ANTIOXIDANT 200PPM MAX
DOUGH FAT FOR BREAD, GENERAL BAKERY AND CONFECTIONERIES 0.1 0.1 33-38 46-51 3R BLAND PERMITTED ANTIOXIDANT 200PPM MAX
MARGARINE FOR CAKES, CREAMING, SPREAD, BAKING, PASTRIES AND COOKING 0.15 16   37-41 GOLDEN YELLOW FAT BLEND 80 % MIN PERMITTED ANTIOXIDANT 200PPM MAX
SPECIALTY FATS
      SFC NR     (DEG °C)
20 25 30 35
COCOA BUTTER SUBSTITUTE (CBS) APPLIED IN BOTH MOLDING & COATING CHOCOLATES 0.1 0.1 1 MAX 33-36 1R10Y BLAND 90 80 40 3
COCOA BUTTER REPLACER (CBR) SUITABLE FOR COMPOUND MOLDINGS AND COATINGS 0.1 1.1 51-62 37-41 2.5R BLAND 70 56-62 36-42 14-22
COATING FAT FOR USED AS COCOA FAT REPLACER IN COMPOUND CHOCOLATE COATING 0.1 0.1 5-7 34-37 1R10Y BLAND 56-64 28-36 8-14 2-6
ICE CREAM FAT SPEACIALY MADE FOR ICE CREAM MAKING 0.1 0.1 12-15 30-33 1R10Y BUTTERY 65 35 15-20 3-8
FRYING FAT FOR MULTIPLE DEEP FRYING AND FAST FOOD 0.1 0.1 45-50 38-40 1R BLAND 30 20 10 5