Hydrogenated vegetable fat products are of high quality refined vegetable oils non-lauric, by process of partial hydrogenation and subsequent refining. Depending on the degree of hydrogenation of fats obtained by different melting point, which are widely used in the food industry. Selection of a certain fat depends on the type of product, the season and the type of technology in production.
Vegetable fats KP, MKP are specially designed fats that enable homogeneous structure of the creamy spreads and thereby prevent oil separation at room temperature.