Referred to as halal, it is a food made of refined corn oil, wheat flour and salt. It has a unique taste and flavor and is loved by many people. Shortened oil is the raw material oil for food processing, so its functional characteristics are particularly important, including plasticity, casein, brittleness, emulsification, water absorption and so on.

Shortened oil has plasticity, emulsification and other processing characteristics, and is generally not suitable for direct consumption, but is used to process cakes, bread or fried foods, so it must have good processing characteristics. Shortened oils have different properties and production processes. There are many kinds of shortening in foreign markets, which should be serialized according to the above classification, such as hydrogenation degree, plasticity, expansion rate, consistency or viscosity, oil content of powder and so on.

Functional performance

Plasticity is the basic property of traditional shortening, which means that solid oil has the characteristics of plastic substance at a certain temperature, can maintain its shape under a certain external force, and will deform and flow plastically when the external force exceeds the range. Shortened oil has good plasticity and is convenient for coating and processing. The dough formed has good ductility, and the processed products are crisp.

Brittleness refers to the ability to make baked cakes brittle, which is the main property to ensure that all kinds of biscuits, crackers and cake products have good edible characteristics. Shortening oil is distributed in the tissue of baked food in the form of film, which blocks the mutual adhesion of gluten and plays a lubricating role, making the product tissue crisp and delicious.