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 | ||
| Parameter | Method of Analysis | Specification |
| Free Fatty Acid as Palmitic | AOCS Ca5a --- 40 | 0.10% Max |
| Moisture and Volatile Matter | AOCS Ca2b --- 38 | 0.10% Max |
| Colour Louibond 5.25" | Louibond 5.25" | 3.0 R Max |
| Slip Melting Point | AOAC Cc 3 --25 | 36-39°C |
| Slip Melting Point (SMP) | Free Fatty Acid as Palmitic (FFA) | Moisture & Impurities (M&I) | Colour Lovibond 5.25" |
| 34-38°C | 0.1% max | 0.1% max | 3.0R max |
| 36-39°C | 0.1% max | 0.1% max | 3.0R max |
| 38-41°C | 0.1% max | 0.1% max | 3.0R max |
| 41-43°C | 0.1% max | 0.1% max | 3.0R max |
| 42-44°C | 0.1% max | 0.1% max | 3.0R max |
| 44-48°C | 0.1% max | 0.1% max | 3.0R max |
| 48-50°C | 0.1% max | 0.1% max | 3.0R max |
| 48-52°C | 0.1% max | 0.1% max | 3.0R max |
| 50-52°C | 0.1% max | 0.1% max | 3.0R max |
GRADES :
36-39 / 40-44 / 44-48 / 48-52
PACKING SIZE :
Carton