Enhanced TDS
Identification & Functionality
Features & Benefits
- Low melt point flakes.
- Enhances flakiness and tenderness.
- Easy to use.
- Provides clean flavor.
Applications & Uses
Cisao® 8315-00-05 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 107 - 115 °F - - undefined
Value Units Test Method / Conditions Saturated Fat 51.8 g/100g - Trans Fat max. 1.0 g/100g - Monounsaturated Fat 38.8 g/100g - Polyunsaturated Fat 9 g/100g - - undefined
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 0 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 - - undefined
Value Units Test Method / Conditions Mettler Drop Point 107 - 115 °F - Free Fatty Acid (as Oleic) max. 0.05 % - Peroxide Value max. 1.0 meq/kg - Color Red max. 4.0 - Lovibond Iodine Value 49 - 56 - - Solid Fat Content (at 10°C) 54 - 62 % - Solid Fat Content (at 20°C) 31 - 41 % - Solid Fat Content (at 30°C) 13 - 23 % - Solid Fat Content (at 40°C) 6 - 14 % -
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.