Solid vegetable shortening

Materials solid vegetable shortening, 250-mL beaker, 600-mL beaker, 6.0M NaOH, ethanol, saturated NaCI solution, stirring rod, hot plate, tongs, 25-mL graduated cylinder, evaporating dish, cheesecloth (20 cm x 20 cm), funnel... 

Place a 250-mL beaker on the hot plate. Add 25 g solid vegetable shortening to the beaker. Turn the hot plate on at a medium setting. 

The semi-solid fat, isolated by expelling and extraction, is used directly as a component of vegetable shortenings. It can be converted to a vegetable butter either by partial hydrogenation or fractionation. The meal is toxic to livestock. 

Chapter 7 introduced the solubility rules (Section 7.5, Table 7.2), which give us a qualitative description of the solubility of ionic solids. Molecular solids may also be soluble in water depending on whether the solid is polar. Table sugar (C12H22O11), for example, is polar and soluble in water. Nonpolar solids, such as lard and vegetable shortening, are usually insoluble in water. 

This reaction is used in the food industry to convert vegetable oils into shortening (Fig. 18.12). Oil and solid fat molecules both have long hydrocarbon chains, but... 

You may find the term hydrogenation familiar. Some food products, such as margarine and peanut hutter, contain hydrogenated vegetable oils. Hydrogenation is used in the food industry to convert liquid vegetable oils, which contain carbon-carbon double bonds, to solid fats, such as shortening, which are fully saturated. 

Nondairy shortenings are used to replace butter fat in applications such as imitation cheese, mellorine, an ice cream substitute, coffee whiteners, vegetable-oil-based whipped toppings, dip bases, milk analogs, etc. The solid fat index values... 

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