Improve donut taste and aroma!

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22.6kg

Order Code: 501000

Soybean shortening has long been the PREFERRED frying medium in the USA. The fundamental reason for using soy is it TASTES and SMELLS BETTER than palm, resulting in a butterier tasting donut. 

Refer to the Shortening Fat Content Comparison table above. The benefits of using soy shortening are extended beyond flavour and into CUSTOMER DIETARY INTAKE IMPROVEMENTS such as:

• 10% less saturated fat 
• 60% less of the non-preferred mono-unsaturated fats 
• 200% MORE of the preferred poly-unsaturated fats 

ADDITIONAL BENEFITS of SOY SHORTENING:

There are several other benefits: 

p-ANISIDINE VALUES QUANTIFY SECONDARY OXIDATION COMPOUNDS

These secondary oxidation compounds are converted to TPM (Total Polar Materials), resulting in a reduction in oil quality. In addition to increasing the viscosity of the frying oil, these tertiary polymers tend to accumulate on the sides of the fryers resulting in hard-to-clean residues and undesirable fryer down time.

LOWER LEVEL OF HYDROGENATION

Result, better more natural mouthfeel with a smoother texture.

LOWER VISCOSITY

This allows shortening to run off run faster after frying in turn this leads to lower oil absorption of about 3% oil. Shortening drips until 47°. 

ENZYME ESTERIFICATION 

This difference is no residual heavy metal catalysts used in the hydrogenation process of palm / Malaysian oil. Lower cancer risk.

MORE STABLE THAN PALM

Less smoking and off flavours resulting from “old” oil.

VERY LOW LEVEL OF LINOLEIC ACID 

Less coating of equipment with the brown “burn” marks.

BETTER HEAT TRANSFER COEFFICIENT 

Soybean oil can run fryers at 5 degrees lower temperature saving energy