DEVELOPMENT OF NEW TYPES OF SHORTENINGS, COMPOSITION AND STUDY OF CHARACTERISTICS

N.N. Sabirova; S.I. Usmonova; F.I. Giyasova

Authors

N.N.Sabirova Author
S.I.Usmonova Author
F.I.Giyasova Author

Abstract

A new composition of fatty shortening based on hydrogenated cottonseed oil with different iodine numbers is proposed. Palm oil and solid animal fat are used as an additional fatty component. Changes in the content of solid triglycerides depending on their melting point are determined. Hydrogenated cottonseed oil is obtained by saturating cottonseed oil on dispersed and stationary catalysts. The range of shortening plasticity depending on the content of solid triglycerides is studied. Shortening with hydrogenated cottonseed oil as a solid fat, tempered at a temperature of 29.4°C, when measuring penetration showed results close to shortening using palm oil, tempered at 26.7°C.

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