Palm Oil Shortening Product Line in Togo
- Use: Palm Oil
- Type:Palm Oil Processing Equipment
- Production Capacity: 10~1000T/D, 98%
- Motor Voltage: 220v
- Dimension(L*W*H): 1770*880*1340
- weight(kg): 300,200,820,650,420,750,950,1150,1500,1800kg
- Advantage: Advanced Technology
- Market: Togo
Palm Oil Shortening: Versatile Fat for Baking and Frying
Palm oil shortening is a semi-solid fat derived from the fruit of the oil palm tree. It is made by fractionating palm oil, a process that separates the liquid and solid components of the oil. The solid fraction, known as palm stearin, is what is used to make palm oil shortening. This process results in a fat that is solid at room temperature
While sustainability is a growing concern for consumers, the nutritional component of palm oil seems to be a bigger concern. Thirty-three percent of consumers say they are likely to check for palm-free claims on products. Of those, 51% say it’s because they are
Get to Know Shortening: An Exquisite Palm Oil Derivative
Shortening, as a palm oil derivative, is created through a hydrogenation process. Hydrogenation involves the addition of hydrogen gas to liquid vegetable oils, transforming them into a solid, semi-solid, or plastic fat with a higher melting point. In the case of palm oil, this hydrogenation process results in a stable, creamy white substance
Nutiva makes a vegan shortening product that’s made from palm oil and certified by Palm Done Right – I bought some at the Grocery Outlet and tried it out. Somebody asked me to review Earth Balance, so I decided it might be useful to review two palm oil products as a comparative case study in palm oil sustainability.
Foods | Free Full-Text | Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies, MDPI
Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However
Several formulations based on blends of hydrogenated palm oil (MP 41·5 C) and palm stearin (IV 44) with other liquid oils, on direct blends of palm stearin with other liquid oils, and on 100% inter-esterified palm olein, were used as feedstocks in shortening production.
Utilization of palm oil and palm products in shortenings and margarines, Nor Aini, 2007, European Journal of Lipid Science and Technology
Palm oil and palm products have become important raw materials in the production of solid-fat formulations such as shortenings and margarines in view of the current trends. Palm oil is very suitable as a major component in margarines and shortenings because it is naturally semi-solid and it can be further modified by fractionation, interesterification, hydrogenation and blending.
According to Food Ingredients First, 55% of palm oil-free food and beverage product launches in 2017 were in the bakery sector. Palm oil use is not without controversy though.
PALM OIL SHORTENING EFFECTS ON BAKING PERFORMANCE OF WHITE BREAD, CHIN, 2010, Journal of Food Process Engineering, Wiley Online Library
ABSTRACT The effect of the addition of palm oil shortening up to 10% on baking performance of white breads in terms of volume, oven spring, weight, density, color, crumb texture and shelf life using strong and weak flour was investigated. Shortening improved the
Ciranda's organic palm shortening is a soft and creamy all purpose shortening blended from the stearin and olein fractions of organic palm oil. It has a melt point similar to butter, and provides zero grams of trans-fat per serving. Organic palm shortening imparts a light, flaky texture in pastries, biscuits, pie crusts and cookies.
