copra oils Belgium

... stable up to about 20°C, to a liquid state, beyond 25-30°C. Copra is widely used in the ice cream and chocolate industries. The speed of this transition between solid and liquid states indeed prevents the greasy sensation in the finished product. It is therefore when a fat melts too slowly or only begins to melt above 37°C, the body's temperature and thus that of the mouth, that it coats the palate and creates this unpleasant sensation during tasting. Copra is used extensively in...