Shortening
Shortenings are suspensions of crystalline fats in oil or semi-liquid fats. The German trade name is "hardened vegetable fat " or "partially hardened vegetable fat".
The solid fats often come in the stable β-modification and are only about 1% dissolved. A distinction is made between liquid (pumpable) shortenings and those with plastic behavior. It is produced by melting the solid phase and then cooling it under the action of shear forces . In the process, crystals form which, in liquid shortenings, are between 5 and 10 µm in size. The proportion of solid, high-melting fats in liquid shortening is 5–30%.
They are mainly used because of their pumpability and thus the possibility of automatic dosing in industrial companies such as large bakeries . In North America, shortenings are also used in private households for baking and frying, a well-known brand is Crisco . In Austria, shortening is available from VFI under the “Frivissa” brand.
literature
- Michael Bockisch: Dietary Fats and Oils. 259 tables . 1st edition, Ulmer Verlag, Stuttgart 1993 (= Handbook of Food Technology), ISBN 3-8001-5817-5 .
