Shortening/lard

Sustane . [UOP] Preservatives, antioxidants, stabilizers for food, flavos, cosmetics, vitamins, oils, waxes, essential oils, tallow, sausage, chewing gum base, shortening, lard, food pkg. materials, potatoes, and cereals. 

Com bread biscuits are very popular in the United States and other parts of the world. There are many formulations and types that differ in volume, apparent density, texture, and flavor. Most formulations are based on a mixture of wheat flour and yellow or white maize meal or flour, baking powder, shortening/lard, and other ingredients that improve texture and flavor (Table 10.9). The functional gluten of the wheat flour allows the production of more aerated breads, whereas maize flour imparts the characteristic flavor. These ingredients are mixed with water to obtain a dough that is processed similar to regular biscuits. 

Fats contribute to the rheological properties in flowable and pastry foods. By combining with starches to form a clathrate, a product different from the native starch is formed, eg, shortening in baked goods. The highly developed shortness of pies baked in eadier times resulted from the use of high levels of lard. The use of less fat in pie cmsts is evident, ie, the cmsts are harder and readily become soggy. 

PG, THBP, TBHQ, NDGA, BHA, Ionox 100, OG, BHT, DG Butter, lard, margarine, shortening, hand creams extraction into acetonitrile after mixing with hexane Supelcosil LC-18 5 /urn, 150 X 4.6-mm ID A Water that contained 25 mM sodium acetate and 25 mM citric acid-methanol 95 5 (v/v) B Water that contained 25 mM sodium acetate and 25 mM citric acid-methanol-acetonitrile 20 40 40. Gradient Initial 25% B with linear increase to 100% B over 12 min, hold for 8 min, return to 25% B and hold 10 min Electrochemical, UV 280 nm 128... 

CH van Peteghem, DA Dekeyser. Systematic identification of antioxidants in lards, shortenings, and vegetable oils by thin layer chromatography. J Assoc Off Anal Chem 64 1331-1335, 1981. 

Farag, R.S., Abl El Samad, A. and El-Rafey, H.H.A. (1980) Detection of lard and shortening adulteration in pure buffalo and cow ghee. Res. Bull. Fac. Agric., Ain Shams Univ., No 1283. Pub. Ain Shams Univ., Cairo. 

Figure 8-31 Examples of Compression Curves of Shortenings. (1) and (2) soy-palm (3) soy-canola-palm (4) soy only (5) tallow-lard (6) lard (7) palm-vegetable (8), palm-palm kernel, a = elastic non-recoverable deformation b = viscous flow B = breaking force P = plateau force distance between B and P is an indication of brittleness.

The creep test is a simple and inexpensive test for viscoelastic foods which provides valuable information on the rheological parameters. Davis (1973) pointed out that indeed too much information can be obtained from the creep test. For example, an eight-parameter rheological model defined by eleven parameters was required for shortening and lard. One drawback with creep studies using concentric cylinder systems is that the materials structure is disturbed when the sample is being loaded. 

Lard, with an unusually high level of palmitic acid in the p-position, crystallizes naturally in the p form. When randomized, the content of 2-pahnito-glycerol esters is reduced from around 64% to 24% and the interesterified product crystallizes in the p form with consequent improvement in shortening properties. 

Lard Lard is a traditional edible fat for Chinese people. Lard is generally prepared either by dry-rendering or by wet-rendering. The dry-rendered lard with pork back fat as the raw material usually has better flavor than the wet-rendered lard and is used as cooking fat or shortening. The wet-rendered lard with pork belly fat as the raw material usually has an undesirable flavor and must be refined before further use. 

Fats and oils, lard, shortening Not to exceed 0.02%, alone or in combination with BHA, PG or TBHQ Dehydrated potato shreds 50 ppm... 

In fats and oils, lard, monoglycerides and diglyceride, shortenings... 

---