Shortening

Shortening is derived from the word "shorten", which means that the oil can be used to make cookies, etc. very crisp, so the oil with this property is called "shortening". It refers to the refined animal and vegetable oils, hydrogenated oils or mixtures of the above-mentioned oils, the solid oils formed by rapid cooling and kneading, or the solid or fluid oil products formed without rapid cooling and kneading. Shortening has plasticity and emulsification and other processing properties, generally not directly edible, but used for processing pastry, bread or fried food, so it must have good processing properties. Shortening characters are different, the production process is also different.

Functions and Features:

As shortening is used as raw oil for food processing, its functional characteristics are especially important, including plasticity, crispiness, crispiness, emulsification, water absorption and so on.

Shortening can make products delamination, swelling, crisp, moisturizing, etc., its functional properties include plasticity, crispiness, cheese, emulsification, water absorption, oxidation stability and frying. Different varieties have different specific requirements for their functional characteristics, among which plasticity is the most basic characteristic.