Hydrogenation is widely apply to the processing of vegetable oils and fats. It converts unsaturate fatty acids to saturate ones which results in the conversion of liquid vegetable oils to solid or semi-solid fats, such as those present in margarine.
Changing the degree of saturation of the fat changes some important physical properties such as the melting point, which is why liquid oils become semi-solid. Semi-solid fats are prefer for baking because the way the fat mixes with flour produces a more desirable texture in the baked product.
Buy Hydrogenated Palm Kernel Oil can be use either alone or in blends with other oils to produce cocoa butter substitutes and other confectionery fats, biscuit doughs and filling creams, cake icings, ice cream, imitation whipping cream, sharp-melting creaming and table margarines and many other food products.
Charlie –
Staff was incredibly friendly and approachable, readily available to answer my questions and provide assistance.
Charlotte –
Better than name brand. Great job Great Value for saving me money!!
Caressa –
So far have liked the oil and the quality is satisfactory
Capucine –
Product is nicely packed and has strong smell as expected