Himel series are fully refined, hydrogenated and fractionated vegetable fat of non-lauric origin. It is bland in taste and flavour.
Himel series are designed specially to control consistency, increase plasticity and provide heat resistance to filling cream, peanut butter or chocolate. The ability of Himel series to bind with liquid components of the filling fat enables it to prevent the liquid oil from migrating to the surface thereby causing oil separation or fat bloom.
Since the raw material used in its production is non-lauric in nature, there should be no fear of soapy taste from hydrolysis because its free fatty acids are of the C 16 and C 18 type.
The amount of Himel series to be added varies with season, temperature, humidity and desired eating quality.