Palm
Trans Advantage® shortenings
Trans Advantage® shortenings are designed as low trans alternatives to traditional shortenings.
|
Products |
Descriptions |
Analysis |
Applications |
|
|
P-112 NH Icing Shortening |
Palm Oil, Mono and Diglycerides, Polysorbate 60, and Citric Acid added as a preservative |
Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 80F SFC at 92F SFC at 100F Total Trans, % |
112
53
|
Designed as a low trans alternative to traditional icing shortenings |
|
P-119 NH Icing Shortening |
Palm Oil, Mono and Diglycerides, Polysorbate 60, and Citric Acid added as a preservative |
Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 80F SFC at 92F SFC at 100F Total Trans, % |
119
59
|
Designed as a low trans alternative to traditional icing shortenings |
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
