501000 22.6kg EIE Soy Donut Frying shortening

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Soybean shortening has long been the PREFERRED frying medium in the USA, the fundamental reason for using soy is it TASTES and SMELLS BETTER that palm, resulting in a butterier tasting donut. But there are several other benifits to go with this: 

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 47o 

Enzyme esterification. 

This difference is no residual heavy metal catalysts used in the hydronation 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 co- efficient. 

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