Shortening Fat 4854

Shortening is a semisolid fat used in baking. It makes foods crumbly. Shortening doesn’t smoke as easily as butter or oil, and it is 100% fat. Butter is 80% fat.

Shortening Fat 3841

SubjectDetails
Free Fatty Acid (as Palmitic)0.1% max
M&I0.1% max
Peroxide Value2 mEq/kg max
Iodine Value35-45
Slip Melting Point deg C48-54°C
Colour in Lovibond (5 1/4″ cell)3 R Max
Permitted Antioxidant 

 

SubjectDetails
Free Fatty Acid (as Palmitic)0.1% max
M&I0.1% max
Peroxide Value2 mEq/kg max
Iodine Value35-45
Slip Melting Point deg C48-54°C
Colour in Lovibond (5 1/4″ cell)3 R Max
Permitted Antioxidant200 ppm max
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