SALOMAS

This fat is obtained from different types of vegetable oils and fats by changing the fatty acid composition with further purification and deodorization. It is used in the confectionery industry to manufacture confectionery glaze, casting cases for sweets and other confectionery. In the dairy industry for the production of spreads, vegetable-cream mixtures and margarines. It is also possible to use as shortening

Salomas M 3-1

Composed of hydrogenated palm oil and its fractions, sunflower oil in variable proportions, antioxidant E320, E321.

Melting Point

32-34°С

Solid Fat Content

15°С | 20°С | 30°С | 35°С

25-40% 9-15% < 5% < 1%

Mass Moisture & Volatiles Fraction

< 0,2%

Mass Fat Fraction

< 99,8%

Peroxide value

( ½ O mmol / kg)

1,0

Salomas M 3-1 B

Composed of hydrogenated palm oil and its fractions, sunflower oil in variable proportions, antioxidant E320, E321.

Melting Point

35-37°С

Solid Fat Content

15°С | 20°С | 30°С | 35°С

68-75% 60-65% 26-33% 8-11%

Mass Moisture & Volatiles Fraction

< 0,2%

Mass Fat Fraction

< 99,8%

Peroxide value

( ½ O mmol / kg)

1,0

Salomas M 3-2

Composed of hydrogenated palm oil and its fractions, sunflower oil in variable proportions, antioxidant E320, E321.

Melting Point

35-37°С

Solid Fat Content

15°С | 20°С | 30°С | 35°С

>80% 70-80% 45-60% 5-11%

Mass Moisture & Volatiles Fraction

< 0,2%

Mass Fat Fraction

< 99,8%

Peroxide value

( ½ O mmol / kg)

1,0

Salomas M 5

Composed of hydrogenated palm oil and its fractions, sunflower oil in variable proportions, antioxidant E320, E321.

Melting Point

42-46°С

Solid Fat Content

15°С | 20°С | 30°С | 35°С

84-94% 78-88% 60-68% 25-35%

Mass Moisture & Volatiles Fraction

< 0,2%

Mass Fat Fraction

< 99,8%

Peroxide value

( ½ O mmol / kg)

1,0

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