Shortenings liquid

Shukla, T.P., Halpern, G.J. (2005). Emulsified liquid shortening compositions comprising dietary fibre gel, water and lipid. US Patent No. 2005/0064068A1. 

Standard liquid shortening sold in the market contains lightly hydrogenated soybean or canola oil. These contain approximately 20-30% trans-fats. Substitution of this lightly hydrogenated oil with one of the oils listed in Table 6 would produce trans-fxee pourable shortening. 

The product with the very flat SFI slope is a fluid opaque or pumpable liquid shortening that has become popular due to the convenience offered, handling cost savings in some situations, and lower saturated fatty acid levels. In these systems, the (3-crystaI form is necessary to produce and maintain fluidity. 

Liquid or pumpable shortenings are flowable suspensions of solid fat in liquid oil. The liquid oil phase may or may not be hydrogenated depending on the finished product s consistency and oxidative stability required. Low-IV soybean oil hard fat seeds crystallization. It can vary from as low as 1 % to higher levels as required to produce the desired finished product viscosity. The ease in which soybean oil converts to the stable (3 crystal form makes it ideal for liquid shortenings (21). 

Bread and Cake. Bakery liquid shortening systems usually contain high melting emulsifiers, which provide optimum performance, combined with the oil phase, which allows bulk handling without heating while still maintaining the desired specialty product performance. 

Nondairy. Liquid shortening systems offer the room temperature pumpable convenience with a stable shortening high in polyunsaturates, which are attractive for some nondairy applications such as creamers, filled milks, toppings, etc. 

Liquid opaque shortenings are distinguished from liquid oils by composition and appearance. Both are pourable, but liquid oils are clear while liquid shortenings are opaque due to their suspended solids. The suspended sohds may be hard fats, emulsihers, or a combination of the two depending on the intended use, i.e., frying, bread, cake, or nondairy products. Simply described, liquid shortenings are flow-able suspensions of solid fat and/or emulsifiers in liquid oil. 

Liquid shortenings consist of selected oils to which a crystal inhibitor (fatty acid, solid triacylglycerol, lecithin, glyceryl or sorbitan mono- or diester, or other compound) has been added the product is chilled to retain the oil in the a-crystal form. Liquid shortenings are available in cloudy or clear form. 

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