Edible fat · Ingredients & raw materials
Vanaspati and bakery shortening
5+ suppliers
Solid vegetable fat made by hydrogenating or interesterifying refined oils (mostly palm, plus rice bran, cottonseed or soybean). Vanaspati is used for sweets and frying; bakery shortenings are tuned for biscuits, cakes and creams, and laminating fats for puffs and khari.
Type 4
- Vanaspati (general purpose)
- Biscuit and cookie shortening
- Cake and cream shortening (emulsified)
- Puff and khari fat (laminating)
Pack size 4
- 1 L or 1 kg pouch
- 15 kg tin
- 15 kg carton
- Bulk tanker
Spec
- Standard
- FSSAI 2.2.6 (hydrogenated vegetable oils: vanaspati, bakery shortening)
- Moisture
- 0.25% max
- Acid value
- 0.6 max
- Trans fat
- 2% max (FSSAI)
- Unsaponifiable matter
- 2.0% max
- Vitamin A
- 25 IU per g min (vanaspati)
- Residual nickel
- 1.5 ppm max
- Slip melting point
- 36 to 44 C typical, by type
- Aeration
- Nitrogen or inert gas only, up to 12% by volume (shortening)
- HSN note
- Margarine 15171021, non-hydrogenated fat blends 15179090; all 5% GST
- Shelf life
- 6 to 12 months
- Usual minimum
- 15 kg
- HSN code
- 15162091
- GST
- 5%
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