Formulation and characterization of halal palm-based shortening in simulating lard properties for food industry

• Main Author: Mohamed Roslan, Nur Illiyin
• Format: Thesis
• Language: English
• Published: 2020
• Subjects: Halal food; Food industry and trade; Oils and fats, Edible
• Online Access: http://psasir.upm.edu.my/id/eprint/98240/1/IPPH%202021%205%20IR.pdf; http://psasir.upm.edu.my/id/eprint/98240/
• Institution: Universiti Putra Malaysia

Shortening is a commercially prepared edible fat that is primarily used in the cooking and baking of food. The function is to ‘shorten’ or tenderize food; especially baked goods. Shortening is formulated 100% from either animal fat and/or vegetable fat. Plant-based fats, such as palm oil and its fra...