Instruction of emulsification in producing shortening

Material of shortening is animal or vegetable oils. The decolored and deodorized oils may be processed to become white, soft and pure. During the production, nitrogen is used for higher quality, especially to prolong duration of animal fats as well as improve quality. This is a popular technology in food processing.

It mainly includes a system of cooling, hot water circulation and in line, a nitrogen transfer, mixing, chiller and a piston pressurizing pump. Emulsification, ingredient, packing and other auxiliary parts of machine are arranged in accordance with features of the production for particular purpose. The chiller installed inside the production line is neat, reliable and space-saving.

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Emulsification during processing shortening

In fact, oil and water are not compatible with either. However, oil, water, milk, egg and sugar are usually mixed in food processing. Bread flour is an O/W type emulsifier. The equal allocation of shortening in an emulsifier affects directly lubrication of dough and stability of the product. Thus, it is necessary to add an emulsifier to pastry shortening in order to reduce allocation of oil drops. Effect of emulsification affects spumescent of egg and sugar. Addition of flotation frother weakens negative impact of the emulsifier.

Raw material of shortening is vegetable or animal oil and a type of fat similar to margarine without any other substance. Shortening is used popularly in baking cookies, breads and fried foods thanks to special pliancy, softness, shortening, emulsifying and water absorption. A typical shortened production as below:

Soluble oil >>> emulsification >>> identification at high pressure >>> standardization >>> quick chilling >>> mixing >>> filling >>> storage.