The shortening usage

Shortenings can be used to soften the crisp, or baked goods, hard boiled prevent protein and carbohydrate but even as a food. the palm oil is the mainly for the shortenings, You can use the following methods to classify shortening;

1, according to the fat content min, animals or plants, partially hydrogenated or fully hydrogenated, emulsifying or non-emulsifying;

2. The physical form of points, plastic, fluid, liquid or powdered;

3, according to the function of special purpose division, bread and cakes with icing use, frying and so on.

For different forms of shortening determine a common SFI specification is not easy, but generally shortening or shortening common requirements at lower temperatures as soft and malleable; at the same time has a certain consistency in approaching 36 degrees Celsius, solid fat index curve should be as close to the level that a change in temperature per unit of time variation of its solid fat should be minimized.

Cottonseed oil or soybean oil and other vegetable oils alone or with partially hydrogenated to give the proper consistency, made from butter.