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5322384 
Journal Article 
Functionality and physical properties of interesterified high oleic shortening structured with stearic acid 
Ahmadi, L; Marangoni, AG 
2009 
Yes 
Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 
117 
4 
668-673 
WOS:000268386200014 
A zero-trans fat shortening was prepared by chemical interesterification (CI) of high oleic sunflower oil, fully hydrogenated canola oil, and fully hydrogenated soybean oil (FHSO) in a weight ratio of 70:17:13. The product was crystallized in a votator and tested by baking chewy brownie cookies. The CI process produced a fat with comparable plasticity, solid fat content profile, melting point and morphology as the commercial shortening, and was appropriate for use as a high stability shortening. Interestingly, the CI material was predominantly in the p polymorph, and did not seem to be influenced by the mechanical and cooling treatment. Moreover, small crystallites in the range of < 5 mu m were observed. Cookies containing 30% FHCO showed the same hardness, but a higher spread ratio than cookies made using a commercial shortening. The results of sensory analysis showed the same acceptability for the two types of cookies. (c) 2009 Elsevier Ltd. All rights reserved. 
Shortening; Fully hydrogenated canola oil; Sunflower oil; Physical properties; Chemical interesterification; Cookies; Stearic acid