Wilwhite is a high quality non-lauric confectionery fat based on hydrogenated, bleached, and deodorized palm
The fat is very resistant to oxidation and flavour reversion. Wilwhite is of non-lauric origin and will not
develop soapy taste. Coffee whitener that uses Wilwhite to replace butter fat will have better keeping
Wilwhite is recommended to replace butter fat in non-dairy coffee whitener. The finely dispersed, emulsified
fat globules will provide the whitening effect when used in coffee. Wilwhite is strongly recommended as a
non-dairy coffee whitener, especially when lauric base products are not desirable.
Free Fatty Acid (as palmitic) (AOCS Ca 5a-40) = 0.1% max.
Moisture & Impurities (AOCS Ca 2c-25) = 0.1% max.
Colour (Lovibond 5?”cell) (model AF 900 E) = 3R max. 30Y max.
Slip Melting Point (AOCS Cc 3-25) = 44 – 46 Deg. C
Iodine Value (Wijs) (AOCS Cd 1-25) = 35 – 39
Solid Fat Content (pulse NMR)
10 Deg. C = 80 min. 20 Deg. C = 65 min.
25 Deg. C = 53 – 58 30 Deg. C = 38 – 43
35 Deg. C = 26 – 30 40 Deg. C = 18 max
Wilwhite is moulded into polyethylene bags and packed in 20 or 25kg. cartons.
It is essential to store Wilwhite 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
A 20 ft. container can load 1000 cartons of 20 kg. each which is equivalent to 20 metric tons.