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Wilkrim |
General Description
Wilkrim is a fully refined, bleached, deodorized, and selectively hydrogenated fat of coconut oil origin.
Characteristics
Wilkrim used in ice cream will produce a very stable and fine crystalline and the fat is very resistant to
oxidation.
Applications
Wilkrim is a premium quality fat, recommended for ice cream coating as well as ice cream fat in replacing
butter fat.
Technical Specifications
Free Fatty Acid (as lauric) (AOCS Ca 5a-40) = 0.1% max.
Moisture & Impurities (AOCS Ca 2c-25) = 0.1% max.
Colour (Lovibond 5?”cell) (model AF 900 E) = 1R max. 10Y max.
Slip Melting Point (AOCS Cc 3-25) = 30 – 33 Deg. C
Iodine Value (Wijs) (AOCS Cd 1-25) = 3 max
Solid Fat Content (pulse NMR)
20 Deg. C = 50 min. 25 Deg. C = 16 – 20
30 Deg. C = 4 – 8 35 Deg. C = 3 max
40 Deg. C = Nil
Packing
Wilkrim is moulded into polyethylene bags and packed in 20 kg. cartons or 20 kg. tins.
Storage
It is essential to store Wilkrim in the original packing in a cool and dry place, preferably not above 20 Deg. C
and with 60% relative humidity. It should not be exposed to bright daylight and must be stored away from
odouriferous materials.
Shipment
A 20 ft. container can load 1000 cartons of 20 kg. each which is equivalent to 20 metric tons. |
