Vegetable Shortening 39-42

Vegetable Shortening 32-42 is a superior, plant-based plastic fat crafted for a broad spectrum of culinary and industrial uses. Derived from naturally fractionated palm oil, it presents a semi-solid consistency at ambient temperature and is valued for its neutral flavour, smooth mouthfeel, and outstanding creaming and aeration capabilities. This shortening is manufactured through fractionation and blending, guaranteeing a controlled slip melting point appropriate for both baking and frying applications.

Vegetable Shortening 32-42 is procured from the fractionation of refined palm oil, followed by blending with higher-melting palm stearin fractions to attain the desired plastic range. The resultant product is a multifaceted, trans-fat-free fat that delivers consistent performance across diverse food manufacturing processes.

Vegetable Shortening 39-42 Specification

Parameter	Specification
Product Name	Vegetable Shortening 39-42 (Palm-Based)
Common Names	Shortening 39-42, Palm Oil Shortening SMP 39-42, Bakery Shortening 39-42
Appearance	White to pale yellow solid / semi-solid
Odour & Taste	Bland, neutral
Origin	Palm Oil (Fully Refined, Bleached & Deodorized)
Processing Type	Refined, Fractionated, Non-Hydrogenated
CAS No.	8002-75-3 (Palm Oil)
HS Code	1517.90

Quality Parameters

Parameter	Method / Reference	Specification
Slip Melting Point (SMP)	AOCS Cc 3-25	39 – 42°C
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	50 – 55 (typical)
Peroxide Value	AOCS Cd 8-53	1.0 – 2.0 meq/kg max
Colour (Lovibond 5.25″ cell)	AOCS Cc 13e-92	3.0 Red max

Fatty Acid Composition (Typical)

Fatty Acid	Carbon Chain	Specification (%)
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 39-42 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 39–42°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 39-42 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 39-42 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