What role does the wheelchair make as a snack?
Plastic solid shortening is the development of earlier, but also the most widely used type. In addition, there are mobile shortening and powdered shortening and so on. Flowable shortening is the addition of emulsifiers and high melting oils to the liquid oil, making it a creamy and fluid grease with processing characteristics. The mobile shortening is suitable for bulk transport and piping at room temperature. The appearance of the powder shortening is a powdered solid, and the particles of the grease are actually encapsulated by colloidal substances such as proteins. Production of oil and emulsifiers, gelatin, casein and other proteins or starch in water emulsification, and then spray dry into a powder. As the oil is surrounded by colloidal substances, oil and external air isolation, and thus good preservation. In addition powder shortening oil is not oil, can be kept dry and easy to mix with other food. Powder from the butter in the oil content of 50-82%.
Shortening from the English "short" (shorten) "word conversion, which means that the use of such oil processing biscuits, etc., can make the product is very crisp, so the oil with this nature is called" shortening. " It refers to the refined animal and vegetable oils, hydrogenated oil or a mixture of these oils, quenched and kneaded solid oil, or without quenching, kneading solid or dynamic oil products. Shortening with plasticity and emulsifying properties such as processing, generally not directly eat, but for the processing of cakes, bread or fried food, it must have a good processing performance. Shortening of the different traits, the production process is also different. It is white, because it looks white, like lard. The shortening is one of the special oils and fats for the food industry. It has a certain degree of plasticity or consistency, used as a pastry ingredients, surface spraying or stripping and other purposes. It can be used to crisp or soften baked goods, so that protein and carbohydrates in the processing process will not become hard and even into a block, and improve the taste.
Initially, the shortening means lard. Later, with the consumption of hydrogenated vegetable oil or a small number of other animal and vegetable oils made of shortening consumption much more than lard. According to the source of oil can be divided into animal or plant shortening; partially hydrogenated or fully hydrogenated shortening; emulsified or non-emulsified shortening. According to the use and functionality can be divided into bread, pastry, frosting and frying with shortening. According to the physical form can be divided into plastic, fluid and powder shortening (the so-called "powder grease"). The shortening and margarine are somewhat similar in appearance, but not as a class. Margarine generally contains about 20% water, it is the table with oil, that is, direct consumption, containing more additives (pigment, flavor, etc.). And shortening is generally not directly consumed. There are many varieties of shortening in foreign markets. According to the above classification and then series. Such as the degree of hydrogenation of the grease, the size of the plastic, the inflation rate, the consistency or viscosity, the oil content of the powder, and the like. However, in the domestic market did not see a variety of domestic varieties, the food industry has not yet put forward a variety of or special requirements, so in this respect is only in the initial stage. Powdered shortening has been produced in the country, are microcapsules, oil content of 20-80%. Function Although the shortening is as raw material for food processing fat, so its functional characteristics are particularly important, including plasticity, cinnabarization, from the crisp, emulsifying, water absorption and so on.
