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Shortening

Shortenings are characterized by having a fairly high melting point and fat content, except pourable shortenings. Palm Oil and its products have very similar consistency to shortenings and together with their wide range, are ideally suited to formulate these products. Palm Oil in combination with Palm Stearin can be used to produce shortenings of excellent quality and diverse applications, such as for making breads, cakes, pastries, creams and sweets. To meet high melting point and solid fat content of shortening, others liquid oil have to be hydrogenated while palm oil itself fits into the profile in its natural form and requires no further modification and chemical processing

• Packing: In 16, 20, 25kg cartons
• Characteristic: Bland in taste, smell and suitable for any formulation of bakery

Shortening Specifications

Testing
Standard
Products
MS38
MS41
MS44
MS48
MS51
Melting Point
C
36-39
39-42
42-46
46-50
50-52
Iodine Value
Mg/100g
49-54
48-50
42-48
38-48
35-42
Free Fatty Acid
%
<0.1
<0.1
<0.1
<0.1
<0.1
Maoisture & impurities
%
<0.1
<0.1
<0.1
<0.1
<0.1
Colour
5 1/4
<3 Red
<3 Red
<3 Red
<3 Red
<3 Red
Peroxide Value
Meq/kg
<5
<5
<5
<5
<5
Solid Fax Content (NMR)
10 C
%
48-64
53-70
56-74
58-80
64-82
20 C
%
16-34
26-50
30-54
38-60
43-60
30 C
%
1-16
2-10
5-18
8-26
15-28
40 C
%
0
0
0-5
3-10
3-15