Palm kernel
|
Products |
Descriptions |
Analysis |
Applications |
|
|
Encore® 100 (*Natural) |
Palm Kernel Oil with Citric Acid added as a preservative |
Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 80F SFC at 92F |
94
88
|
Confectionery coatings, drops and centers |
|
Encore® 200 |
Palm Kernel Oil, Partially Hydrogenated Palm Kernel Oil, Citric Acid added as a preservative |
Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 80F SFC at 92F |
94
90
|
Confectionery coatings, drops and centers |
|
Encore® 600 |
Partially Hydrogenated Palm Kernel Oil, 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 |
97
92
|
Confectionery coatings, drops and centers |
|
Encore® 800 |
Hydrogenated Palm Kernel Oil with 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 |
99
93
|
Confectionery coatings, drops, centers, vegetable dairy systems, icings |
|
Encore® 1000 |
Hydrogenated Palm Kernel Oil with 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 |
100
91
87
|
Confectionery coatings |
|
Encore® Center Fat |
Palm Kernel Oil, Soy Lecithin, and Citric Acid added as a preservative CONTAINS: SOY |
Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 80F |
89
85
|
Confectionery candy centers |
|
Regal® Topping Fat |
Partially Hydrogenated Palm Kernel Oil with 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 |
105
93
|
Nondairy systems such as whipped toppings |
|
Regal® HB 84 (*Natural) |
Palm Kernel Oil with Citric Acid added as a preservative |
Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 80F |
83
7 |
Moldings, pastel and confectionery centers |
|
Regal® HB 95 |
Hydrogenated Palm Kernel Oil with 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 |
95
|
Confectionery coatings and centers |
|
Regal® HB 100 |
Hydrogenated Coconut Oil, Hydrogenated Palm Kernel Oil with 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 |
101
93
65
|
Confectionery coatings and centers |
|
Regal® HB 102 |
Hydrogenated Palm Kernel Oil with 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 SFC at 104F |
102
93
46
|
Confectionery coatings, drops, centers, vegetable dairy systems |
|
Regal® HB 106 |
Hydrogenated Palm Kernel Oil with 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 |
106
93
79
|
Confectionery coatings, drops and centers |
|
Regal® HB 108 |
Hydrogenated Palm Kernel Oil with 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 SFC at 104F |
108
90
83
|
Confectionery coatings, drops and centers |
|
Regal® HB 112 |
Hydrogenated Palm Kernel Oil with 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 |
112
92
79
|
Confectionery coatings, centers, icing stabilization, vegetable dairy systems |
* Internal regulatory review process deemed this product to be compliant with the FDA’s 1993 policy on “natural.”
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.
