GREENOLIO is fully hydrogenated lauric fat. It hard brittle and snappy at ambient temperature. lt has a good flavour release and cooling sensation when consumed.
GREENOLIO is used directly in chocolate and confectionery fats. Its widely used in making of confectionery, bakery coatings, compound chocolates, fillings & centers for biscuits, caramels, nougat & dairy fat substitutes in cheese & analogues.
Hydrogenated palm kernel oil fractions, soya lecithin (E322) and STS (E492)
Free from off flavour and off odour.
Good shrinkage for de moulding process.
Good tolerance to fat bloom.
Glossiness which imparts shine to the finished product.
Non GMO and Trans free.
Good oxidative stability.
| Loading Capacity 1 x 20kg ctn | 1050 .0-15 (21 MT/20' Dry FCL) |
| Storage | Cool and dry place with temp below 28°C |
| Shelf life | 12 months from the production date |