Place of origin:
South Africa
FFA as oleic acid, % 0.4 max.
Peroxide Value Melting Point (Wiley Method) 46∞C
Moisture (KF Method), % 0.1 max.
Iodine Value (WIJS Method) 15 max.
Color (Lovibond, 5 º") 3.0 Red max.
Odor Clean without chemical or off odor
Shortening is a type of fat used in cooking and baking.
Shortening is most commonly made from vegetable oils like soybean, cottonseed or refined palm oil, which are natural
[Related Keywords : Palm Shortening, Vegetable Shortening, Palm Fat, Vegetable Fat]