Introducing our premium Vegetable Shortening— a versatile, high-quality solid fat derived from carefully refined vegetable oils. This non-lauric shortening offers exceptional oxidative stability and serves as an excellent substitute for butter. Whether you’re a home cook or a professional chef, it elevates the quality, consistency, and taste of your culinary creations.
Specially texturized for optimal plasticity, our shortening is easy to work with at ambient temperatures. It is expertly formulated to deliver superior leavening and tenderizing effects, making it ideal for a wide range of bakery applications. With its clean white to cream appearance and neutral taste, it blends seamlessly into recipes and is naturally free of trans fats.
Applications:
Perfect for short biscuit dough and cream fillings
A reliable choice for deep-frying
Ideal for baking cakes and muffins
Suitable for toffee and confectionery production
Our Vegetable Shortening Products
Grades of Vegetable Shortening
✔36-39 Melting point
✔40-42 Melting point
✔48-50 Melting point
Vegetable Shortening
Packing: 20 KG Carton
50% saturated fatty acids, 40% monounsaturated fatty acids, and 10% polyunsaturated fatty acids.
Slightly yellowish colour, odourless, rich in Vitamin E, α-tocotrienol.
No Trans fat and Cholestrol free.
Ingredients: Palm Oil, Anti-Oxidant
Purity (%): 100%
Use: Cooking, Frying, and Baking Fat
About Vegetable Shortening
Vegetable shortening is a solid fat produced from vegetable oils through a process known as hydrogenation. It is widely used in baking and cooking as an alternative to butter or lard.
Renowned for its ability to create flaky, tender textures in baked goods, vegetable shortening also offers excellent resistance to oxidation, helping extend product shelf life. As a fully vegetarian fat, it is commonly used in pie crusts, biscuits, pastries, and other recipes where a light, delicate texture is desired. It is also a non-lauric fat, meaning it does not contain lauric acid, which is commonly found in coconut and palm oils.
In the food manufacturing industry, vegetable shortening is used in the production of margarine, processed cheese, and various confectionery items, where it provides structure and enhances overall product quality.
Health Benefits of Vegetable Shortening
• High Smoke Point
With a smoke point of approximately 230°C, vegetable shortening is ideal for high-temperature cooking and frying. It remains stable without breaking down or producing harmful smoke.
• Excellent Oxidation Stability
This shortening maintains its flavor and quality over time due to its strong resistance to oxidation, even when exposed to heat and air.
• Versatile Usage
Vegetable shortening is suitable for a wide range of applications — baking, frying, biscuit production, confectionery, and more — making it a highly flexible ingredient in both home and industrial kitchens.
• Cholesterol-Free
Unlike some animal fats, vegetable shortening contains zero cholesterol, making it a more heart-friendly choice for individuals watching their cholesterol levels.
• Enhanced Texture
Shortening helps produce light, fluffy, and tender textures in baked products, contributing to superior taste and mouthfeel.