Shortenings based on hydrogenated cotton oils

Abstract

A new composition of fat shortening based on hydrogenated cottonseed oil with different iodine numbers has been proposed. Palm oil and solid animal fat are used as an additional fat component. Changes in the content of solid triglycerides depending on their melting point were determined. Hydrogenated cottonseed oil is obtained by saturating cottonseed oil on dispersed and stationary catalysts. The plasticity range of shortenings was studied depending on the content of solid triglycerides. Shortening with hydrogenated cottonseed oil as hard fat, tempered at a temperature of 30.1°C, when measuring the studied parameters, are obtained close to shortening with palm oil, tempered at 26.7°C.