Vegetable shortening

Many foods and products become much more appealing if they have color. Margarine would look like vegetable shortening if it weren t for added color. 

Beta-carotene is used in foods to provide color (margarine would look as white as vegetable shortening without it). Another similar molecule, annatto, is used in cheeses. Another famous carotenoid dye, saffron, is used to color rice and other foods. 

The performance of AOS vs. the other surfactants was tested with three foam boosters, namely, amide oxide (AO), lauryl myristic monoethanol amide (LMMEA), and coco diethanolamide (coco DEA) at 90 10 anionic/booster ratio. Blends were evaluated at 0.025% active, 41 °C, and 140 ppm vegetable shortening oil. The results in Fig. 21 show that AOS blends outperform the reference standard whereas the other blends were of equal or less performance. The AOS/LMMEA blend gave superior performance. It was further shown that the addition of a small amount of AES (10% on total actives) further enhanced the performance of the AOS system (see Fig. 22). AOS when formulated with AES and amide therefore has outstanding dishwashing performance and is an attractive candidate for use in formulating light-duty liquids. 

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. 

As the vegetable shortening melts, slowly add 12 mL ethanol and then 5 mL 6.0M NaOH to the beaker. CAUTION Ethanol is flammable. NaOH causes skin bums. 

Primal are tine Omcgtt 3 Tally acids, liootcic acid, Jinolcnic acid, folic acid, pyridoxinc 11(11, FMer C cholccalcilcrol.dl-tdpha-tocophcryi acetate, calcium carbonate carbonyl iron Vegetable shortening, soybean oil, yellow beeswax Lecithin... 

Ice cream, vegetable shortening, chocolate drinks, water ice (a semi-... 

Fatty acid triesters of glycerol containing the unnatural trans isomers of fatty acids. Trans fats are often formed as by-products in the partial hydrogenation of vegetable oils to produce margarine and vegetable shortening, (p. 1205)... 

First hydrogenated all-vegetable shortening Shortening and margarine plasticization equipment offering improved sanitation and product uniformity Oil recovery improved from 80% to 97%... 

Pure vegetable shortening quickly assumed a position of preeminence and was accepted as a premium product both by the housewife and the commercial user or baker. The bland flavor, uniform white color, and smooth texture were probably the prime factors influencing acceptance by the consumer. Undoubtedly, these factors also influenced the bakers, but the deciding factors were the increased stability and the improved creaming properties (4). 

Raw material selection for shortenings has been influenced by availability and economics. These factors were the main reasons for the development of lard substitutes, introduction of pure vegetable shortenings, major processing improvements, the development of additives to fortify specific performance characteristics, and most of the other changes. Table 1 give U.S. information on fats and oils used... 

The margarine and vegetable shortening shown in Figure 10 are two products made by the hydrogenation of oil. Although they contain double bonds, oils are still not very reactive. As a result, the hydrogenation of an oil requires the addition of a catalyst and temperatures of about 260 °C. 

VS, vegetable shortening PS80, polysorbate 80 DATEM, diacetyl-tartaric acid ester of monoclycerides. 

Carr, L.G. and Tadini, C.C. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread, Lebensm. Wiss. TechnoL, 36, 609, 2003. 

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