Product Specifications /Features: The seeds contain a fat that is solid at ambient temperatures. The kernel, which makes up about 60% of the seed, contains about 72% fat. The fatty acid composition of the fat is approximately: stearic acid 45–58% and oleic acid 40–51%. Only traces of other fatty acids are present. Its composition and relatively high melting point (35°C) makes the fat a valuable raw material that can be used without transformation to improve the consistency of margarines, cocoa butter substitutes and similar products.
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