Skip to content

Shortening

Shortening

Shortening

A type of solid fat made from Palm Oil, widely used for making pastry and cooking.

The term 'shortening' alone is used to mean any fat; 'vegetable shortening' is a fat made from vegetable oil to be solid at room temperature.

Vegetable oil is converted into vegetable shortening by hydrogenating it, forcing hydrogen to bind on to the ends of the fatty acids.

Physicochemical Properties
ParameterMethod of AnalysisSpecification
Free Fatty Acid as PalmiticAOCS Ca5a --- 400.10% Max
Moisture and Volatile MatterAOCS Ca2b --- 380.10% Max
Colour Louibond 5.25"Louibond 5.25"3.0 R Max
Slip Melting PointAOAC Cc 3 --2536-39°C
Slip Melting Point (SMP)Free Fatty Acid as Palmitic (FFA)Moisture & Impurities (M&I)Colour Lovibond 5.25"
34-38°C0.1% max0.1% max3.0R max
36-39°C0.1% max0.1% max3.0R max
38-41°C0.1% max0.1% max3.0R max
41-43°C0.1% max0.1% max3.0R max
42-44°C0.1% max0.1% max3.0R max
44-48°C0.1% max0.1% max3.0R max
48-50°C0.1% max0.1% max3.0R max
48-52°C0.1% max0.1% max3.0R max
50-52°C0.1% max0.1% max3.0R max

GRADES :
36-39 / 40-44 / 44-48 / 48-52
 
PACKING SIZE :
Carton