Increasing the sustainability of the food industry by expanding the range of shortening fats with new types of fat sources

Abstract

New types of fat shortening range using vegetable oils and hard fats are proposed. The new proposed products provided high physical and chemical properties of new types of fat shortenings. The existing methods for the production of shortening fats are characterized by certain technological advantages and disadvantages. Much attention is paid to expanding the range of shortening fats using traditional and non-traditional vegetable oils and fats, as well as products of their processing.