Page Global Consultants

"Grade: Fully Hydrogenated | IV: ≤5 | Trans Fat: <1% | SMP: 60–68°C | FFA: ≤0.05%

KEY FEATURES:
• Iodine value ≤5 – confirms complete hydrogenation; virtually zero trans fat unlike partial hydrogenation
• Slip melting point 60–68°C – hard structured fat for interesterification to produce zero-trans shortenings
• Stearic acid-dominant composition – nutritionally neutral saturated fat with no cardiovascular concern
• Critical ingredient for food manufacturers reformulating away from partially hydrogenated oils (PHOs)
• Non-GMO options available; food-grade and oleochemical-grade specifications available
• Packed in 25 kg carton blocks or 200 kg drums; re-melt IBC on request
• PPECB-inspected; IV, trans fat GC, SMP, and fatty acid profile on COA per lot

Best for: Shortening manufacturers, margarine producers, confectionery fat formulators."