Enhanced TDS
Identification & Functionality
- Ingredient Name
- Tilley Product Number
- Food Ingredients Functions
- Technologies
- Product Families
Properties
- Physical Form
- Appearance
- White - off white solid
- Flavor
- Bland
- Typical Properties
Value Units Test Method / Conditions Free Fatty Acid Content (as oleic) max. 0.04 % - Caproic Acid Content 0.2 % - Caprylic Acid Content 3.6 % - Capric Acid Content 3.4 % - Lauric acid 46.6 % - Myristic acid 15.7 % - Palmitic acid 8.6 % - Stearic acid 20.9 % - Oleic acid 0.8 % - Peroxide Value 0 meq/kg - Water Content 0.01 % - Density 0.9 g/ml - Melting Point 35 °C - Solid Fat Content (at 10°C) 95.1 - - Solid Fat Content (at 21.1°C) 80.6 - - Solid Fat Content (at 26.8°C) 51 - - Solid Fat Content (at 33.3°C) 8.3 - - Solid Fat Content (at 37.8°C) 0 - - - Nutritional Information
Value Units Test Method / Conditions Calories from fat 900 kcal/100g - Total Fat 100.0 g/100g - Saturated Fat 99.2 g/100g - Monounsaturated Fat 0.8 g/100g - Trans Fat 0.0 g/100g - Polyunsaturated Fat 0.0 g/100g - Protein 0.0 g/100g - Total Carbohydrate 0.0 g/100g -