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Ice cream fat

Ice Cream Fats are fully refined, bleached and deodorized, derived from the fractionation of Palm Kernel Oil. These are free from active lipases and have excellent microbiological characteristics. They have similar characteristics to hydrogenated coconut oil.

These fats find wide application in the ice-cream industry. They can be used in ice-cream coatings and make excellent replacement for milk fat. These fats find wide application in the ice-cream industry. They can be used in ice-cream coatings, couvertures and make excellent replacement of milk fat.

Melting Point: 25-28⁰C

Melting Point: 31-34⁰C

Origin: Malaysia

Packing: PE Bags in cartons of 20kg

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