Pumpable shortening

Pumpable Shortening. Plant bakeries often use a pumpable shortening rather than a margarine. On a large scale the pumpable shortening can be metered and pumped into the product automatically without using any labour. 

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). 

Acetylated lecithins have improved fluid properties, improved water dispersibility, and are effective oil-in-water emulsifiers for a wide variety of food formulations (56, 58). Moderately and highly acetylated lecithins are resistant to heat and can be repeatedly heated and cooled without darkening. The intended uses for minimally acetylated products are in infant foods, coffee whiteners, meat sauces, and gravies, and for oil-in-water cosmetic emulsions. Moderately and maximally acetylated products are used in cheese sauces, release agents in pumpable and aerosol formulations, and shortenings. 

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 opaque shortenings have been developed for food products where pour-ability or pumpability at room temperature and below is important. The major uses identified for these products are ... 

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. 

Many types of fats and oils are amenable to bulk handling, including all salad and cooking oils, all types of frying fats, bread shortenings, and products normally fluid and pumpable at ordinary temperatures, such as fluid bread and cake... 

Plastics must be pretreated to render them pumpable before they can be used in petroleum processing. The pumpability of thermoplastics is achieved by means of a reduction of the molar mass to 1,000-15,000 g/mol (chain shortening). Duroplastics can be reduced to less than 100 pm by means of mechanical conuninution and slurrying with small amounts of petroleum intermediate products and introduced into the process via the classic coal pathway as a suspension [14]. This makes it possible to close the material lifecycle of polymers completely by breaking them down into low molecular products, which are then fed into refineries for polymer synthesis. When these materials are fed into a refinery, however, their chlorine content must not exceed 1 ppm. 

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