Plasticized Shortening Consistency

Physical Characteristics. Shortenings are pictured as solid materials but, in reality, are predominantly fluids. A plastic shortening consists of approximately one-quarter crystalhne-solid triglycerides suspended in liquid triglycerides. The ratio of these two phases determines the consistency of a shortening as it relates to firmness, softness, and spreadibUity. Fats and oUs processors change the consistency of a... 

Plasticity, or consistency, of an edible oil product depends on the amount of solid material, the size, shape, and distribution of the solid material, and the development of crystal nuclei capable of surviving high-temperature abuse and serving as starting points for new desirable crystal growth. The factor most directly and obviously influencing the consistency of a plastic shortening is the proportion of the solid... 

Hydrogenation of a shortening base increases the oxidative stability. As a mle, the lower the base IV the longer the AOM stability. However, as base hardness is increased, the level of hard stock required to reach a desired consistency decreases. Hard stock reduction reduces the plastic range and heat tolerance. Therefore, oxidative stability improvements are achieved at the expense of plasticity. The extent that one attribute can be compromised to improve another must be determined by the requirements of the intended food product. 

The effect of hard stock upon the SFI slope and plastic range is illustrated by Figure 3. Cottonseed oil hard fat was added to the 85 IV soybean oil base stock to demonstrate the plasticizers effect as the hard fat level is increased the shortening becomes firmer with a flatter slope. The higher hard fat levels are used to formulate roll-in, puff pastry, and other shortenings where a plastic but hrm consistency is desired. 

Immediately after packaging, a shortening requiring a plastic consistency should be stored 40 h or more in a quiescent state at a temperature slightly above the fill... 

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