Vegetable Shortening 32-36
Vegetable Shortening 32-36
Vegetable Shortening 32-36 is a premium, plant-derived plastic fat formulated for a wide array of culinary and industrial applications. Sourced from naturally fractionated palm oil, it exhibits a semi-solid consistency at ambient temperature and is prized for its neutral taste, smooth texture, and excellent creaming and aerating properties. This shortening is produced through a process of fractionation and blending, which ensures a controlled slip melting point suitable for both baking and frying applications.
Vegetable Shortening 32-36 is obtained from the fractionation of refined palm oil, followed by blending with higher-melting palm stearin fractions to achieve the desired plastic range. The resulting product is a versatile, trans-fat-free fat that delivers consistent performance across diverse food manufacturing processes.
Vegetable Shortening 32-36 Specification
| Parameter | Specification |
|---|---|
| Product Name | Vegetable Shortening 32-36 |
| Chemical Name | Refined, Bleached, Deodorized Palm Oil Shortening |
| INCI Name | Elaeis Guineensis (Palm) Oil |
| CAS No. | 8002-75-3 |
| HS Code | 1517.90.00 |
| Appearance | White to pale yellow solid or semi-solid |
| Odour | Bland, odourless |
| Origin | Palm Oil Fractions |
Quality Parameters
| Parameter | Method / Reference | Specification |
|---|---|---|
| Free Fatty Acid (as Palmitic) | AOCS Ca 5a-40 | 0.1% max |
| Moisture & Impurities | AOCS Ca 2c-25 | 0.1% max |
| Iodine Value (Wijs) | AOCS Cd 1-25 | 45 – 58 |
| Slip Melting Point (SMP) | AOCS Cc 3-25 | 32 – 36°C |
| Peroxide Value | AOCS Cd 8-53 | 1.0 meq/kg max |
| Colour (Lovibond 5.25″ cell) | AOCS Cc 13e-92 | 3.0 Red / 30 Yellow max |
| Solid Fat Content (SFC) at 20°C | AOCS Cd 16-81 | 15 – 25% |
| Solid Fat Content (SFC) at 30°C | AOCS Cd 16-81 | 5 – 10% |
Fatty Acid Composition (Typical)
| Fatty Acid | Carbon Chain | Specification (%) |
|---|---|---|
| Lauric Acid | C12:0 | 0.1 – 0.5 |
| Myristic Acid | C14:0 | 0.9 – 1.5 |
| Palmitic Acid | C16:0 | 39 – 45 |
| Stearic Acid | C18:0 | 4 – 6 |
| Oleic Acid | C18:1 | 37 – 44 |
| Linoleic Acid | C18:2 | 9 – 12 |
Applications in Baking
Vegetable Shortening 32-36 is a preferred choice for baking due to its ability to cream easily with sugar, incorporating air to create light, tender baked goods. It produces a fine, uniform crumb in cakes and a soft, chewy texture in cookies. Its neutral flavour ensures it does not interfere with other ingredients, making it ideal for both sweet and savoury baked products.
Applications in Deep Frying
With a slip melting point of 32–36°C, this shortening remains stable at high temperatures, making it excellent for deep frying and pan frying. It resists breakdown and oxidation, delivering consistent frying performance with minimal oil absorption. Its neutral taste ensures that fried foods retain their natural flavour without any greasy aftertaste.
Applications in Icings, Frostings & Fillings
Vegetable Shortening 32-36 is widely used in icings, frostings, and cream fillings because it provides a smooth, creamy texture and excellent spreadability. It holds its shape well at room temperature, preventing icings from becoming runny or melting. Its neutral flavour allows the sweetness and other flavours to shine through, making it a staple in bakeries and confectioneries.
Applications in Pie Crusts & Pastries
In pie crusts and pastries, Vegetable Shortening 32-36 creates a flaky, tender texture by coating flour particles and inhibiting gluten development. Its plastic range allows it to be easily cut into flour, resulting in a dough that is easy to handle and bakes into a light, crisp crust. It is particularly valued for producing consistent, high-quality laminated doughs and turnovers.
Packaging
| Packaging Type | Typical Size / Capacity | 20ft Container Loading (Net Weight) |
|---|---|---|
| Cartons | 20 kg / carton | 20 MT ( 1,120 cartons) |
| PE-lined Bags / PP Woven Bags | 25 kg / bag | 20 MT (800 bags) |
| Jumbo Bags | 1,000 kg / bag | 20 MT (20 bags) |
Certification
| Certification | Issuing Body / Standard |
|---|---|
| MSPO | MSPO 2.0 (MS2530:2022) |
| Halal | JAKIM |
| Kosher | Recognized agencies (e.g., STAR-K) |
| ISO 9001 | International Organization for Standardization |
| ISO 14001 | International Organization for Standardization |
| GMP | Good Manufacturing Practices |