7. CHOCOLATE SPREAD FATS

A. GENERAL DESCRIPTION:

TOP SPREAD are high stability fats made from non-lauric oils which have been selectively hydrogenated to reduce unstable components without increasing the solids significantly.

B. APPLICATIONS:

TOP SPREAD has been specially designed with suitable solids profile for making spreads. Selective hydrogenation also provides stability to the product. It is an excellent base for both chocolate and non chocolate spreads. TOP SPREAD exhibits spreadability and resistance to synersis.

• TOP SPREAD 100

 GUARANTEED CHEMICAL & PHYSICAL CHARACTERISTICS

Characteristics
Free Fatty Acid (AS % C 16 )	0.1 max
Color(5.25" Lovibond Cell )	3.0R + 30Y
Moisture &Impurities ( % )	0.1 max
Slip Melting Point (DEG C)	15 - 30
Peroxide Value (meq/kg )	2 max
Flavour	Bland
Odour	Bland
Dirt Test	Grade - 7

• TOP SPREAD 200

While TOP SPREAD 100 is suitable for all applications, TOP SPREAD 200 has been designed for countries experiencing extremely cold weather.

 GUARANTEED CHEMICAL & PHYSICAL CHARACTERISTICS

Characteristics
FFA ( % )	0.10 max
Moisture & Impurities (%);	0.10 max
Peroxide Value (Meq./Kg)	1.00 max
Slip Melting Point ( 0 C )	10 - 15
SFC ( %) pulse NMR deg C
N10	10 max
N15	05 max
N20	02 max
C 18.3	02 max

C. Packing: The product can be supplied in Bulk or in 18 Kg Tins.