Vegetable Shortening 48-52
Vegetable Shortening 48-52
Vegetable Shortening 48-52 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 48-52 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 48-52 Specification
| Parameter | Specification |
|---|---|
| Product Name | Vegetable Shortening 48-52 (Palm-Based) |
| Common Names | Shortening 48-52, Palm Oil Shortening SMP 48-52, Bakery Shortening 48-52, SHORTENING 48-52C |
| Appearance | White to pale yellow solid / semi-solid |
| Odour & Taste | Bland, neutral |
| Origin | Palm Oil (Fully Refined, Bleached & Deodorized) |
| Processing Type | Non-Hydrogenated, Trans-Fat Free |
| 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 | 48 – 52°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 |
| Peroxide Value | AOCS Cd 8-53 | 2 mEq/kg max |
| Colour (Lovibond 5.25″ cell) | AOCS Cc 13e-92 | 3.0 R max |
Fatty Acid Composition (Typical)
| Fatty Acid | Carbon Chain | Specification (%) |
|---|---|---|
| Myristic Acid | C14:0 | 0.9 – 1.5 |
| Palmitic Acid | C16:0 | 40 – 45 |
| Stearic Acid | C18:0 | 4 – 6 |
| Oleic Acid | C18:1 | 37 – 44 |
| Linoleic Acid | C18:2 | 9 – 12 |
Applications in Baking
Vegetable Shortening 48-52 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 48–52°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 48-52 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 48-52 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 |