Confectionery Fats
Confectionery fats are specialized edible oils used in the food industry to create smooth, glossy textures and enhance the mouthfeel of chocolates, candies, and other sweet treats. They offer stability and a melting profile ideal for tempering, ensuring consistent quality and rich flavor in confectionery products.
This fat is obtained from palm oil and its fractions by mixing with further purification and deodorization.
Confectionery 21ML No.1
Confectionery Fat 21ML No.1 composed of palm oil and its fractions refined and deodorized, emulsifier E492, antioxidant E304, E306.
Melting Point
31-35°С
Solid Fat Content
10°С | 20°С | 25°С | 30°С | 35°С
44-54% 19-24% 10-14% 4-7% < 5%
Trans-isomers Fraction
< 1%
Mass Fat Fraction
< 99,8%
Peroxide value
( ½ O mmol / kg)
1,0
Confectionery 21ML No.2
Confectionery Fat 21ML No.2 composed of sunflower oil in natural and partially hydrogenated form, palm oil and its fractions in variable proportions, emulsifier E471, antioxidant E320, E321.
Melting Point
28-32°С
Solid Fat Content
10°С | 20°С | 30°С | 35°С
42-47% 21-25% 6-10% < 4%
Trans-isomers Fraction
35-40%
Mass Fat Fraction
< 99,8%
Peroxide value
( ½ O mmol / kg)
1,0
Confectionery 21ML No.4
Confectionery Fat 21ML No.4 composed of sunflower oil and palm oil and its fractions refined and deodorized, antioxidant E320, E321.
Melting Point
32-36°С
Solid Fat Content
10°С | 20°С | 30°С | 35°С
58-63% 27-32% 10-15% 1-4%
Trans-isomers Fraction
35-40%
Mass Fat Fraction
< 99,8%
Peroxide value
( ½ O mmol / kg)
1,0
Confectionery 21TL No.1
Confectionery Fat 21TL No.1 composed of high-quality vegetable fats and oils, anticrystallizer E492, antioxidant E320, E321.
Melting Point
35-37°С
Solid Fat Content
10°С | 20°С | 30°С | 35°С
73-80% 57-63% 18-25% 6-8%
Trans-isomers Fraction
52-58%
Mass Fat Fraction
< 99,8%
Peroxide value
( ½ O mmol / kg)
1,0
Confectionery 22ML No.1
Confectionery Fat 22ML No.1 composed of palm oil and its fractions, refined, transesterificated, deodorized, antioxidant (E320, E321) or, if necessary (E304, E306).
Melting Point
36-40°С
Solid Fat Content
10°С | 20°С | 25°С | 30°С | 35°С
48-55% 25-35% 16-26% 10-20% 6-13%
Trans-isomers Fraction
< 1%
Mass Fat Fraction
< 2,0%
Peroxide value
( ½ O mmol / kg)
<1,0
Confectionery 22ML No.2
Confectionery Fat 22ML No.2 composed of palm oil and its fractions, refined, transesterificated, deodorized, antioxidant (E320, E321) or, if necessary (E304, E306).
Melting Point
36-39°С
Solid Fat Content
10°С | 20°С | 25°С | 30°С | 35°С
58-58% 32-42% 25-35% 15-23% < 13%
Trans-isomers Fraction
< 2,0%
Mass Fat Fraction
< 99,8%
Peroxide value
( ½ O mmol / kg)
1,0
Confectionery 23ML No.2
Confectionery Fat 23ML No.2 composed of palm oil and its fractions, antioxidant E304, E306.
Melting Point
38-42°С
Solid Fat Content
20°С | 25°С | 30°С | 35°С
41-50% 25-31% 12-21% < 12%
Trans-isomers Fraction
< 5%
Mass Fat Fraction
< 99,8%
Peroxide value
( ½ O mmol / kg)
1,0
Confectionery 24STL No.1
Composed of high-quality vegetable fats and bleached deodorized refined oils, palm oil and its fractions in partially hydrogenated and natural form, antioxidant (E 320, E321).
Melting Point
43-46°С
Solid Fat Content
10°С | 20°С | 30°С | 40°С
74-80% 63-73% 35-45% 10-20%
Trans-isomers Fraction
< 8%
Mass Fat Fraction
< 99,8%
Peroxide value
( ½ O mmol / kg)
2,0