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| Definition and classification of shortening |
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| DOI：10.12166/j.zgyz.1003-7969/2020.11.002 |
| KeyWord:shortening standard definition classification |
| FundProject:十三五”国家重点研发计划（2018YFD0401103）；中央高校基本科研业务费专项资金资助（JUSRP12004） |
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| Abstract: |
| Shortening, a kind of special fats and oils, is one of the most important ingredients for food processing industry. It is closely related to the quality of final food. However, some contents in current industry standard cannot meet the demands of current shortening production, and no national standard of shortening has been made for a long time. The new national standard of GB/T 38069—2019 Shortening was involved to introduce the definition of shortening based on their development history, production process and typical characteristics, followed by discussing their raw material-requirements, processing methods and processing performance, as well as their classification. The shortening was divided into wide plastic rang shortening, narrow plastic rang shortening, fluid(opaque) shortening, shortening flakes and chips, powdered shortening. |
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