Cisao® Product Line

Developed for confectionery and bakery fillings. Cisao products are also used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melting properties and are non-tempering.


Zero Trans & Non-Hydrogenated

Cisao®	78-20	81-20	83-12	83-67
Mettler Drop Point °F	95-100	102-107	103-110	80-84
IV	20-30	50-55	50-60	55
SFC @	%	%	%	%
10ºC	69-73	51-55	51-55	35-39
20ºC	40-44	23-27	29-33	3-7
30ºC	11-16	9-11	9-13	0
40ºC	<5	<5	1-3	0
% Trans	0	0	0	0
% Sats	78	47	50	50
% Mono	19	38	40	40
Labeling Code	A	B	B	B

A - Palm and Palm Kernel Oil
B - Palm Oil