Shortening Formulation

In China, canola-type rapeseed oil products still contribute a very small proportion of total rapeseed oil products. Oil from both high erucic acid rapeseed and canola rapeseed represent the largest use of edible oil at present. The oil from these two sources is almost entirely used as cooking oil. There are very little amounts of this oil used for margarine or shortening formulations at present. Efforts are being made to widen the spectrum of edible oil products and convert from HEAR cultivation to canola cultivation. 

Nutrition. Fats and oils are recognized as important nutrients for both humans and animals because they provide a concentrated source of energy, contain essential fatty acids, and serve as carriers for fat-soluble vitamins. Research studies have also indicated a relationship between saturated fats, cholesterol, and trans-isomers and the incidence of coronary heart disease. In many cases, shortening functionality can be maintained with formulations limiting cholesterol, the identified saturated fatty acids, and tran -isomers. Shortening formulation can also aid in reductions of fat consumption by development of more effective products to reduce the levels required to produce the desired functionality and finished product quality. 

Shortening. At 20°C, palm oil has 22-25% solid fat content and is a valuable ingredient for shortening formulations. Unlike margarine, which is an emulsion of about 80% oil and 20% water, shortening is pure (100%) oil and fat. 

TABLE 9. Typical Liquid Opaque Shortening Formulations. 

Nor Aini, I., Utilization of Palm Oil and Milkfat in Shortening Formulations for Madeira Cake and Short Dough Biscuits, Ph.D. Thesis, University Kebangsaan Malaysia, 1991, pp. 178-179. 

Dibildox-Alvarado, E., and J.F. Toro-Vazquez, Evaluation of Trijtalmitin Crystallization in Sesame Oil Through a Modified Avrami Equation, Ibid. 75 73-76 (1998). deMan, J.M., and L. deMan, Palm Oil as a Component for High- Quality Margarine and Shortening Formulations, Mai. Oil Sci. Tech. 4 56-60 (1995). 

DeMan et al. 1992). Thus it is useful to add small amounts of palm products, especially hard palm stearin, to margarines and shortening formulations. 

Interesterification rearrangement)—Random interesterification of triglyceride fats, particularly lard, produces a refined crystal structure, thus enhancing texture and cake baking properties in shortening formulations. 

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