The advantage of using palm-based fats is that they are trans-free and can be used in the formulation without affecting the characteristics of the finished product. At ambient temperature, the ideal spread should have a creamy, light consistency and there should be no oil separation during its shelf-life of 6-12 months. The consistency of the product can be adjusted by the balance of liquid oil and solid fats. Sufficient solid fat in the fat system will ensure product stability and good shelf-life.).
APPLICATIONS:
TOP Spread 100
Our TOP SPREAD has been specially designed with a suitable solids profile for making spreads. The process of hydrogenation is carried to provide decent stability to the product. It is an excellent base for both chocolate and non-chocolate spreads. TOP SPREAD exhibits spreadability and resistance to syneresis.
TOP SPREAD 200
We have made this to be compatible with all kinds of conditions. It is basically majorly used for places with colder temperatures. The product has solid appearance and yet is spreadable from the refrigerator. It also won’t become oily or greasy from oil separation over time at room temperature (30⁰C)
