Specifications: Aykent co. Supplies premium quality coating fats produced from palm kernel oil. These fats contain mainly lauric acids, and have a completely different triglyceride composition than cocoa butter. The physical properties of these fats such as hardness, mouthfeel and flavour release are almost equal to cocoa butter. Certain types have beter heat resistance Main characteristics: They give excellent mouth feel, melting behaviour and snap. Good stability against oxidation due to low level of unsatured fatty acids. Extremely good resistance against fat bloom When cooled rapidly, this fat system forms immediately stable crystals, without need for tempering Bland taste and flavour which do not affect any flavours in chocolate