Enhanced TDS
Identification & Functionality
Features & Benefits
- All-natural non-dairy flavor with added beta-carotene (for color).
- Provides buttery appearance in crumb.
- Enhances flakiness and tenderness.
- Easy to use.
- Improves flavor delivery.
Applications & Uses
Cisao® 8255-21-05 products are multi-purpose and applications include shortenings, margarines, frying and bakery products.
Properties
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Value | Units | Test Method / Conditions | |
Melting Point | 125 - 132 | °F | - |
Value | Units | Test Method / Conditions | |
Saturated Fat | 63 | g/100g | - |
Trans Fat | max. 1.0 | g/100g | - |
Monounsaturated Fat | 30 | g/100g | - |
Polyunsaturated Fat | 6 | g/100g | - |
Value | Units | Test Method / Conditions | |
Calories | 900 | kcal/100g | - |
Cholesterol | 0 | mg/100g | - |
Sodium | 0 | mg/100g | - |
Total Carbohydrate | 0 | g/100g | - |
Dietary Fiber | 0 | g/100g | - |
Total Sugars | 0 | g/100g | - |
Added Sugars | 0 | g/100g | - |
Protein | 0 | g/100g | - |
Vitamin A | 375 | mcg/100g | - |
Vitamin C | 0 | mg/100g | - |
Vitamin D | 0 | mcg/100g | - |
Calcium | 0 | mg/100g | - |
Iron Content | 0 | mg/100g | - |
Potassium | 0 | mg/100g | - |
Value | Units | Test Method / Conditions | |
Mettler Drop Point | 125 - 132 | °F | - |
Free Fatty Acid (as Oleic) | max. 0.05 | % | - |
Peroxide Value | max. 1.0 | meq/kg | - |
Color Red | 4.0 - 6.0 | - | Lovibond |
Solid Fat Content (at 10°C) | 71 - 79 | % | - |
Solid Fat Content (at 20°C) | 56 - 63 | % | - |
Solid Fat Content (at 30°C) | 35 - 42 | % | - |
Solid Fat Content (at 40°C) | 20 - 27 | % | - |
Packaging & Availability
50 lb. Carton. All physical and chemical specifications are determined prior to packaging. Flaked shortening may have visible condensate present due to temperature variables in the flaking process.
Storage & Handling
- 6 Months
- Store product and maintain its temperature in a cool (55 F or below), dry area away from odor causing substances.
- Best if used within six months from date of manufacture.