Culinary Fats
Culinary fats are essential edible oils used in the food industry for cooking, baking, and enhancing the flavor and texture of various dishes. They provide rich taste and stability, making them a versatile choice for everything from frying to pastry making. A universal product, the products have an improved fatty acid composition. They used in the production of pastries, as well as the fatty phase of recipes in the manufacture of different varieties of cookies, waffles, gingerbread cookies. Used in culinary production for frying various foods. It is also possible to use in the preparation of fillings for confectionery.
This fat is obtained from different types of vegetable oils and fats by changing the fatty acid composition with further purification and deodorization.
Culinary Fat No.1
Culinary Fat No.1 composed of sunflower and palm oil and its fractions, refined, hydrogenated, deodorized, antioxidant E320, E321.
Melting Point
31-35°С
Solid Fat Content
10°С | 20°С | 30°С | 35°С
45-50% 28-32% 5-10% < 2%
Trans-isomers of oleic acids
< 50%
Mass Fat Fraction
< 99,8%
Peroxide value
( ½ O mmol / kg)
1,0
Culinary Oil 41T
Culinary Oil 41T composed of palm oil and its fractions, refined, hydrogenated, deodorized, antioxidant E320, E321.
Melting Point
33-35°С
Solid Fat Content
10°С | 20°С | 30°С | 35°С
56-60% 32-36% 10-13% 3-6%
Mass moisture & volatiles fraction
< 0,2%
Mass Fat Fraction
< 99,8%
Peroxide value
( ½ O mmol / kg)
1,0