PHYSICAL CHARACTERISTICS OF SHORTENINGS BASED ON MODIFIED PALM OIL, MILKFAT AND LOW-MELTING MILKFAT FRACTION

Slip melting points of shortenings based on modified palm oils, milkfa t and low melting milkfat fraction ranged from 33.8 to 43.7 degrees C using 16 hr tempering and 36.5 to 46.1 degrees C using 1 hr tempering. Addition of AMF to PO, HPO or IEPO lowered their melting points. Shor tenings PO:AMF, HPO and HPO:AMF were in the beta' form while POs:SfMF shortenings were in the beta form. Improvement in solid fat content pr ofile of palm oil shortening was achieved by interesterification proce ss and by blending with AMF. Shortenings based on palm stearin with so ft/low melting milkfat fraction also had very good solid fat content p rofiles. Shortenings based on PO, HPO:AMF 60:40 and POs:SfMF 40:60 sho wed good consistency throughout the study with yield values ranging fr om 250 to 710 g/cm(2).