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Fabripan Free Trans ( Baker's Margarine)

Fabripan is our baker’s Margarine made with a Blend of Palm Fruit Fractions:Delivers a good resilience and uniformity doughPromotes desirable grain and textural qualitiesImproves flavor and eating characteristicsMade without partially hydrogenated oilsIngredients:(Palm, Palm Stearin, Palm Kernel), Water, Salt, Vegetable Mono & Diglycerides, Soy Lecithin, Potassium Sorbate (Preservative), Citric Acid, Artificial Flavor, Beta-Carotene (Color). It is high performance vegetable margarine.

Ingredient Name: Margarine

Labeling Claims: Trans fat-free

Features: Enhanced Flavour, Free of Major Allergens, Uniform Texture

Fat Content: 10.0 - 16.0 %

Technical Data Sheet
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Knowde Enhanced TDS

Identification & Functionality

Ingredient Name

Margarine

Food Ingredients Functions

Fat & Oil

Ingredients
Water, Beta-Carotene, Citric Acid, Diglycerides, Monoglycerides, Potassium Sorbate, Salt, Soy Lecithin, Vegetable Oil, Margarine, Artificial Flavor
Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Edible Oils & Fats

Features & Benefits

Labeling Claims

Trans fat-free

Food Ingredients Features

Enhanced Flavour,

Free of Major Allergens,

Uniform Texture

Advantages
  • Delivers a good resilience and uniformity dough
  • Promotes desirable grain and textural qualities
  • Improves flavor and eating characteristics
  • Made without partially hydrogenated oils

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Cooking Oils & Fat Products

Food & Nutrition Applications

Bread,

Cakes,

Cookies

Application

Industrial and handmade bakery products

Properties

Odor
Identical to butter ¹
Appearance
Free of impurities
Taste
Identical to butter ¹
Typical Properties
ValueUnitsTest Method / Conditions
Solid Fat Content (at 10°C) ¹50 - 60%AOCS Cd-16b-93 (Nuclear Magnetic Resonance)
Solid Fat Content (at 20°C) ¹25 - 35%AOCS Cd-16b-93 (Nuclear Magnetic Resonance)
Solid Fat Content (at 30°C) ¹10 - 16%AOCS Cd-16b-93 (Nuclear Magnetic Resonance)
Solid Fat Content (at 40°C) ¹4 - 8%AOCS Cd-16b-93 (Nuclear Magnetic Resonance)
Microbiological Values
ValueUnitsTest Method / Conditions
Total Coliformmax. 1.0 X 10¹ufc/gAOAC 991.14
Total Aerobic Mesophilicmax. 1.0 X 10⁴ufc/gAOAC 989.10
Molds and Yeast Countmax. 1.0 X 10²up/gAOAC 997.02
Escherichia coliNegativeufc/gAOAC 991.14
Staphylococcus aureusmax. 1.0 X 10²ufc/gAOAC 2003.08
Specifications
ValueUnitsTest Method / Conditions
Free Fatty Acid (as Oleic) ¹*max. 0.3%AOCS Ca-5a-40
Moisture & Impurities ¹18 - 20%AOCS Ca-2b-38
Melting Point ¹98.6 - 104.0 (37 - 40)°F (°C)AOCS Cc-03-25
Peroxide Value ¹*max. 1meq/kgAOCS Cd-8b-90
Trans Fatty Acids ¹max. 1%AOCS Ce-1h-05
Note
  • * At packaging time
  • 1 Reported in Certificate of Analysis

Packaging & Availability

Packaging Type

Bags,

Boxes

Packaging Information
  • Cardboard boxes with internal polyethylene bags of 15lb (22.68kg)
  • Other presentations developed upon request

Storage & Handling

Shelf Life
6 months in optimum storage conditions
Storage Information
  • Keep in a cool and dry place
  • Store in areas free of dust, moisture and pests
  • Do not store (or transport) with products that can cause contamination
  • Avoid abrupt changes in temperature or humidity
  • Ensure proper product rotation
Transportation
  • Transport in closed containers, clean and free from contamination of any kind
  • Avoid excessive heat and direct sunlight