Storage shortenings during

In this study, shortenings based on blends of PO and milk fat were produced to take advantage of the versatility and functionality of PO and the desirable buttery flavor of milk fat The effects of tempering on the physical properties of these shortenings during storage were investigated. 

Effect of Tempering on Yield Values (g/cm ) of Palm Oil Shortening During Storage... 

Changes in solid fat content of palm oil shortenings during storage. 

Fig. 3. Changes in solid fat content of palm oil-anhydrous milk-fat 80 20 shortening during storage.

Effects of Tempering on Polymorphic Forms of Palm Oil (PO) Anhydrous Milk-Fat (AMF) Shortenings During Storage... 

For carbonated products, for which heat treatment is not required, the level of carbonation at the time of consumption is likely to be important to the mouth-feel and flavour profile. Therefore, measuring carbonation levels during a realtime storage trial or even a shortened trial made at elevated temperatures (i.e. 35-40°C) will be an important part of the package validation protocol. 

All types of shortening have been formulated and prepared to possess essential functional properties. It is apparent that these properties can be impaired or totally destroyed by even limited exposure to excessively high temperatures during packaging, storage, or shipment. 

Solid shortenings require no refrigeration during storage. However, they will absorb odor. They should be stored in a cool, dry place away from odor-producing materials. 

Effects of Tempering on Physical Properties of Shortenings Based on Binary Blends of Palm Oil and Anhydrous Milk Fat During Storage... 

During storage, some changes were observed. PO shortening in sets A and B showed the presence of a small amount of p polymorph at 4 wk and the number of P crystalline formed increased with fiuther storage. However, P form was still predominant until the end of the study. In set C, equal amounts of P and P were present at 4 wk and thereafter. 

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