1, oxidative stability

General fats and oils in the baking, frying process, due to itself does not contain natural antioxidants or the thermal decomposition of natural antioxidants, resulting in baking, frying products, the stability of poor, short shelf life. The shortening base oils and fats are modified by hydrogenation and ester exchange to reduce the degree of unsaturation or to add antioxidants, thus improving the oxidative stability.

The oxidative stability of shortening does not necessarily represent the storage stability of bakery products, so when designing the oxidative stability of shortening, it is necessary to differentiate according to the use of shortening. For example, pretzels and other products because there is no sugar-containing pastry baking amino acids and sugar for the protection of the Maillard reaction products, the need to use AOM value of more than 100 h of high stability shortening.

2, frying

Shortening frying properties include flavor characteristics and stability at high temperatures, should be able to sustained high temperatures are not easy to oxidation, polymerization, hydrolysis and thermal decomposition, and can make the products have a good flavor. The frying property of shortening is generally related to the saturation degree of base fat, the length of carbon chain of glycerol ester fatty acid, defoamer, and the frying conditions (such as temperature, moisture of frying material, oil residue cleanup, and oil replacement rate) and other factors.

Expanded information;

Shortening from the English "short (shorten)" word converted from the meaning of this fat processing cookies, etc., can make the products very crispy, so that has this property of the fat is called "shortening".

Shortening has processing properties such as plasticity and emulsification, and is generally not suitable for direct consumption, but is used to process pastries, bread or fried foods, so it must have good processing properties. The properties of shortening are different, and the production process is also different.

There are many varieties of shortening on the foreign market. According to the above classification and then to the series. For example, the degree of hydrogenation of fats and oils, the size of plasticity, inflation rate, consistency or viscosity, the oil content of the powder and so on.

But in the domestic market did not see a variety of domestic varieties, the food industry has not yet put forward a variety of or special requirements, so in this regard is only in the primary stage. Powder shortening domestic production, are microencapsulated, oil content of 20-80%.

Baidu Encyclopedia - Shortening