How to store shortening, frozen or refrigerated?

Shortened oil is transformed from the English word "short", which means that when cookies are processed with this oil, the products can be very crisp, so the oil with this property is called "shortened oil". It refers to refined animal and vegetable oil, hydrogenated oil or the mixture of the above oils and fats, which is solid oil after quenching and kneading, or solid or liquid oil without quenching and kneading.

Shortened oil has plasticity, emulsification and other processing characteristics, and is generally not suitable for direct consumption, but is used to process cakes, bread or fried foods, so it must have good processing characteristics. Shortened oils have different properties and production processes.

Extended data;

Shortened oil is a kind of plastic fat, and its triglyceride composition contains a considerable amount of saturated acid esters. At room temperature, these saturated acid esters contain liquid oil in fine solid crystals, forming a plastic state against fine external stress.

Butter and pig fat are natural plastic fats, which have been paid attention to and widely used for a long time because they can prevent protein from combining with starch to make baked goods brittle or soft. However, the lack of resources can not meet the growing consumer demand, which urges scientists to constantly seek to develop alternative petroleum products.

/kloc-at the end of 0/9, with the advent of the first generation of margarine products, people replaced pig fat with bovine soft fat for the first time. 1860- 1865, Americans mixed refined cotton oil with bovine stearin to produce the first generation of plastic fat. 19 10, the United States applied to Europe to introduce hydrogenation technology to process highly unsaturated vegetable oil and marine animal oil into.

Its oxidation resistance and functional characteristics are better than those of pig fat; Shortening petroleum processing time has entered a new era. According to the application in food processing, shortening is divided into ordinary type, stable type and high emulsification type.

Its functional characteristics are mainly obtained by hydrogenation or transesterification oil modification technology and processing. Nowadays, the food industry has higher and higher technical requirements for the functional characteristics of shortening. With the progress of hydrogenation and transesterification technology, scientists are making unremitting efforts to study shortening.

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