Vegetable Fat ,Smp 52-55

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Jiha Lagos • Isolo

11Enoma Street,Ago Palace Way,Okota Isolo,Lagos

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Vegetable Fat SMP 52–55 refers to a type of hydrogenated or partially hydrogenated vegetable fat with a Slip Melting Point (SMP) in the range of 52°C to 55°C. The SMP indicates the temperature at which the fat begins to melt and is a key characteristic in determining its functional applications, especially in food manufacturing. Common Uses of Vegetable Fat SMP 52–55 This type of vegetable fat is solid at room temperature and has a relatively high melting point, making it suitable for products that require heat stability and a solid fat texture. Here are the main applications: 1. Confectionery Industry • Compound chocolate: Used as a cocoa butter substitute (CBS) or replacer in compound coatings. • Chocolate coatings: Especially for ice creams, biscuits, wafers, and bakery bars. • Candy fillings: For pralines and filled chocola

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