Cotton Oil Shortenings And Optimal Parameters Of Their Temperature Process
Abstract
The tempering properties of shortening of fats based on cottonseed oil and products of its processing were studied. It has been experimentally established that the tempering of hard shortening has several advantages. The tempering temperature is carefully selected to obtain the desired crystal matrix in shortening. In the absence of this step, the crystal structure in the product continues to change with time and temperature during storage and transportation. The consistency of the shortening changes at influence of high or low temperatures even with proper tempering. However, there is always some recovery of consistency when the product returns to its primary storage temperature. Properly tempered shortening shows plasticity over a wider temperature range, as well as storage temperature fluctuations.