Physicochemical characteristics and shelf-life stability of soya bean oil-based shortening.

The use of animal fats as raw material for shortening production has been avoided because of low supply, and religious restrictions of certain beliefs. The use of hydrogenated vegetable oils is also avoided because that may induce cardiovascular diseases. Palm oils and soya bean oil are theoretically potentials to be used as raw materials for shortening manufacturing due to their triacylglycerols composition and these oils can be easily modified to achieve desirable plasticity.