Soybean flake oil
|
Products |
Descriptions |
Analysis |
Applications |
|
|
Stable Flake® S |
Hydrogenated Soybean Oil with Citric Acid added as a preservative |
Iodine Value Mettler Dropping Point, F Color, Lovibond Red Free Fatty Acid, % as oleic |
5.0 max 157
0.1 |
Bakery mixes, chewing gum, crystallization promotion, melting point adjustment, encapsulation agent and stabilization |
|
Omega Flakes® SC-126 |
Partially Hydrogenated Soybean Oil, Partially Hydrogenated Cottonseed Oil, Citric Acid added as a preservative |
Mettler Dropping Point, F Color, Lovibond Red Free Fatty Acid, % as oleic SFC at 50F SFC at 70F SFC at 92F SFC at 104F |
126
0.1
92
|
Icing stablizer, donut glazes, bakery mixes and refrigerated doughs |
|
Golden Stable Flake® S-112 |
Partially Hydrogenated Soybean Oil, Natural Flavor, Beta Carotene, Citric Acid added as a preservative |
Mettler Dropping Point, F Thickness, (.001”) Color, Lovibond Red Free Fatty Acid, % as oleic SFC at 50F SFC at 70F SFC at 92F SFC at 104F |
112
55 6
0.1
|
Danish, pizza crusts, bakery mixes, pastries |
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.
