Oil processing products-Shortening
Shortening is derived from the word "short" in English, which means that using this oil to process biscuits, etc., can make the product very crisp, so the oil with this property is called "shortening"
Shortening refers to refined animal and vegetable oils and fats, oxidized oils, or mixtures of the above oils and fats, solid fats obtained by quenching and kneading, or solid or fluid oil products formed without quenching or kneading.
Shortening has processing properties such as plasticity and emulsification, and is generally not suitable for direct consumption. It is used to process pastries, breads or fried foods, so it must have good processing properties. The properties of shortening are different, and the production process is also different.
Shortening refers to refined animal and vegetable oils and fats, oxidized oils, or mixtures of the above oils and fats, solid fats obtained by quenching and kneading, or solid or fluid oil products formed without quenching or kneading.
Shortening has processing properties such as plasticity and emulsification, and is generally not suitable for direct consumption. It is used to process pastries, breads or fried foods, so it must have good processing properties. The properties of shortening are different, and the production process is also different.
