Loading...
Loading...
Shortening is a semi-solid fat produced from vegetable oils through hydrogenation or interesterification. it features a specific melting range of 36-39°C.
Shortening 36-39 is a functional fat characterized by its ability to provide structural stability and "shortness" to baked goods. It is essential for producing high-quality pastry crusts, cream fillings, and stabilized bakery structures.
| Description | Value |
|---|---|
| FFA (as oleic) | 0.05% |
| Moisture | 0.05% |
| Iodine value | 48–54 |
| Peroxide value | 1.0 meq O2/kg |
| Slip melting point | 36–39°C |
Full specification ranges are available in the technical datasheet.
GREENEX, we help our customers increase sales and lower costs while offering reasonable pricing, volume flexibility, and fast delivery.