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Vegetable Shortening Plant Based Food Grade Baking Fat Ingredient for Bakery Confectionery Production
| MOQ: | 1 Ton |
| Price: | USD 800-1200 / Ton |
| Standard Packaging: | 25kg kraft paper bags lined with PE inner bag, or 500kg/1000kg jumbo bags on pallets. Export standard seaworthy packaging. |
| Delivery Period: | 15-25 days after deposit confirmation |
| Payment Method: | T/T,L/C,PayPal,Western Union |
| Supply Capacity: | 500 Tons per Month |
Plant-based Fat Source
,Vegetable Shortening Ingredient
,Food Grade Baking Fat
Product Introduction
Our Vegetable Shortening (Plant-Based) is a premium quality food-grade fat ingredient specifically formulated for the bakery, confectionery, and food processing industries. Produced from carefully selected vegetable oils — including palm, soybean, and canola oil fractions — this shortening undergoes precision catalytic hydrogenation technology to achieve optimal plastic range and crystal structure.
The product features excellent emulsification stability, high dough tolerance, and superior mouthfeel. Being entirely plant-derived and containing zero trans fatty acids, it provides manufacturers with a healthier alternative to animal-based fats while maintaining or even exceeding the performance of traditional shortenings. It is an essential functional ingredient for producing soft, voluminous breads; flaky pastries; creamy icings; and rich-textured cookies.
Key Highlights:
- 100% Plant-Based – No animal-derived ingredients
- Zero Trans Fatty Acids (TFA-free)
- Isoflavone-free processing options available
- Excellent plasticity and water dispersion characteristics
- Compatible with all major baking equipment and systems
- Certified: ISO 9001, HACCP, Halal, Kosher
Physical & Chemical Specifications
| Item | Standard Specification | Test Method |
|---|---|---|
| Appearance | Smooth, uniform paste; pale yellow color | Visual inspection at 25°C |
| Fat Content | ≥ 99.8% | GB 5009.6 |
| Moisture & Volatiles | ≤ 0.5% | GB 5009.3 |
| Ash Content | ≤ 0.1% | GB 5009.4 |
| Peroxide Value | ≤ 2.0 meq/kg | GB 5009.227 |
| Acid Value | ≤ 0.5 mg KOH/g | GB 5009.229 |
| Iodine Value | 50–70 g I₂/100g | GB 5009.227 |
| Saponification Value | 190–205 mg KOH/g | GB 5009.229 |
| Plastic Range | 18–28°C | GB/T 23672 / Ballygowan Plasticizer |
| Melting Point | 38–45°C | GB/T 23672 |
| Water Content | Max 0.3% | Karl Fischer Titration |
| Color (Rothmann Scale) | 4+ (Pale Yellow) | Rothmann Color Scale |
| Odor and Flavor | Characteristic, mild, no off-odors | Sensory Evaluation |
| Microbial — Total Plate Count | ≤ 100 CFU/g | GB 4789.2 |
| Microbial — Yeast & Mold | ≤ 10 CFU/g | GB 4789.15 |
| Microbial — E. coli | Not Detected / 1g | GB 4789.3 |
| Microbial — Salmonella | Not Detected / 25g | GB 4789.4 |
| Heavy Metals — Lead (Pb) | ≤ 0.5 mg/kg | GB 5009.12 |
| Heavy Metals — Arsenic (As) | ≤ 0.5 mg/kg | GB 5009.11 |
| Trans Fatty Acids | 0% (ND) | GC Method per AOCS Ce 1h-05 |
| Cholesterol | None (Plant-Sourced) | — |
| Fatty Acid Profile — C16:0 Palmitic | 10–15% | GC per AOCS Ca 3a-14 |
| Fatty Acid Profile — C18:0 Stearic | 2–5% | GC per AOCS Ca 3a-14 |
| Fatty Acid Profile — C18:1 Oleic | 25–35% | GC per AOCS Ca 3a-14 |
| Fatty Acid Profile — C18:2 Linoleic | 35–45% | GC per AOCS Ca 3a-14 |
| Shelf Life | 12 Months | Accelerated & Real-Time Stability Testing |
Product Functions
🧈 Dough Conditioning & Texture Improvement
Acts as an effective flour conditioner by coating flour particles with fat, limiting excessive gluten development during mixing. This results in softer dough with improved extensibility, yielding bread and rolls with finer crumb structure and enhanced volume.
💧 Emulsification & Water Retention
Natural mono- and diglycerides within the formulation provide excellent emulsifying properties, enabling stable fat-water integration in batters and doughs. This enhances moisture retention during storage, significantly extending product freshness shelf life.
🌡️ Thermal Stability & Heat Transfer
The precise melting curve (plastic range 18–28°C) ensures uniform heat distribution during baking. The fat creates microscopic air pockets through creaming action, contributing to superior lift, layer separation in pastry, and consistent oven spring behavior.
✨ Mouthfeel & Palatability Enhancement
Provides smooth, non-greasy mouthfeel with clean aftertaste. The refined crystal structure delivers buttery richness perception without animal fat content, making it ideal for health-conscious product formulations.
⏱️ Dough Tolerance & Process Flexibility
Withstands extended fermentation periods, proofing variations, and freeze-thaw cycles without phase separation. Ideal for industrial-scale bakeries requiring consistent batch-to-batch reproducibility across varied production schedules.
🌿 Health Positioning Support
Being 100% plant-derived with zero trans fats and zero cholesterol, it supports "clean label" marketing claims and helps brands meet tightening global regulations on TFA reduction in food products.
Application Areas
🍞 Bakery Products
- Soft bun and roll formulations (sandwich bread, hamburger buns)
- Sweet dough products (danish pastry, cinnamon rolls, brioche)
- Cookies & crackers (shortbread, sugar cookies, biscuit bases)
- Donuts and fried dough products (excellent frying stability)
- Cake mixes and frosting systems (high-ratio cake shortening grade)
🍫 Confectionery & Chocolate
- Center fillings and truffle bases
- Non-dairy whipping creams and spray fats
- Marzipan and almond paste extenders
- Chocolate-coated snack bar binders
🥡 Ready Meals & Savory Applications
- Noodle and pasta manufacturing (dough strengthening)
- Savory pastry crusts (puff pastry, pie shells)
- Pizza dough conditioners
- Dumpling and wonton wrappers
🏭 Food Processing Industry
- Commercial ice cream mix stabilizers
- Margarine and spread blending base stock
- Food-grade packaging lubricants (NSF H1 option available)
- Confectionery mold release agents
Manufacturing Process
Our Vegetable Shortening follows a rigorously controlled multi-stage manufacturing process that ensures product consistency, purity, and food safety compliance:
Step 1: Raw Material Selection & Incoming Inspection
Only food-grade crude vegetable oils from certified suppliers are accepted. Each batch undergoes incoming QC analysis covering FFA, phosphorus content, color, and peroxide value before being approved for further processing.
Step 2: Degumming
Phospholipids and gums are removed through wet and dry degumging stages using natural phosphoric acid treatment. This prevents gelation and ensures clear, stable final product.
Step 3: Neutralization (Refining)
Free fatty acids are neutralized via caustic soda saponification followed by centrifugal separation. The resulting refined oil meets specifications for acid value ≤ 0.1 mg KOH/g.
Step 4: Bleaching
The oil is treated with activated bleaching earth (montmorillonite) at 105–110°C under vacuum (≤ 5 kPa) to adsorb pigments, oxidation products, and trace metals. Post-bleach color targets APHA 200 maximum.
Step 5: Catalytic Hydrogenation
This is the core conversion step where liquid oil is transformed into semi-solid shortening. Under controlled temperature (180–220°C), pressure (300–600 kPa), and in the presence of a nickel-based catalyst, hydrogen gas reacts selectively with unsaturated bonds. Process parameters are precisely calibrated to achieve target iodine value (50–70) and plastic range (18–28°C).
Strict Trans Fat Control: Low-temperature partial hydrogenation combined with specialized catalyst technology ensures trans fatty acid levels remain below detection limits (< 0.1%, effectively 0%).
Step 6: Cooling & Crystallization (Kraaling)
The molten shortening is rapidly cooled through scraped-surface heat exchangers and continuously kneaded in kraan mixers. This controlled crystallization creates a uniform polymorphic crystal network (primarily β' form) essential for proper plasticity and functionality.
Step 7: Quality Assurance & Packaging
Every finished batch is tested against full specification sheet parameters including physicochemical analysis, sensory evaluation, and microbial testing. Only batches passing all acceptance criteria proceed to packaging in GMP-rated facilities.
Why Choose Us
🏭 Integrated Supply Chain & Production Capacity
With over 15 years of expertise in edible oil refining and hydrogenation technology, our state-of-the-art production facility spans 30,000 square meters with a monthly output capacity of 5,000 metric tons. We operate fully automated process lines equipped with real-time PLC monitoring and data logging systems ensuring absolute traceability from raw material intake to final dispatch.
🔬 Advanced R&D Laboratory
Our in-house research center comprises 12 professional food scientists specializing in lipid chemistry, texture science, and application formulation. We maintain partnerships with leading universities and research institutions globally, enabling continuous innovation in shortening functionality profiles. Custom formulations tailored to specific customer applications, equipment types, and regional taste preferences are developed at no extra cost for qualifying order volumes.
✅ Comprehensive Certification Portfolio
We hold internationally recognized certifications including ISO 9001:2015 (Quality Management), ISO 22000/FSSC 22000 (Food Safety Management), HACCP, HALAL (certified by recognized bodies), KOSHER (under rabbinical supervision), FDA registered establishment, and SGS audit approval. These credentials facilitate seamless market access across North America, Europe, Southeast Asia, and the Middle East.
💰 Competitive Pricing & Flexible Terms
Vertical integration — controlling both oil refining and hydrogenation under one roof — enables us to offer industry-leading pricing without compromising quality. Minimum order quantity starts at just 1 metric ton, with flexible payment terms (T/T, L/C, Western Union). Sample quantities (5–25 kg) available for evaluation prior to bulk orders.
🌐 Global Logistics Network
Strategically located near major port facilities (Shanghai/Ningbo), we maintain established relationships with international freight forwarders providing competitive ocean freight rates worldwide. Export-standard packaging includes food-grade PE-lined kraft bags, jumbo bags, and bulk tank container options. Temperature-controlled shipping recommended for tropical destination ports.
🤝 Dedicated Customer Support
Each client is assigned a dedicated account manager fluent in English and supported by a technical service team available for formulation consultations, troubleshooting, and on-site training when needed. Response time for inquiries is guaranteed within 2 business hours.
Frequently Asked Questions (FAQ)
Q1: Is your vegetable shortening suitable for vegan and vegetarian product formulations?
A: Yes, absolutely. Our vegetable shortening is 100% plant-derived from palm/soybean/canola oils and contains zero animal-derived ingredients including zero lard, butterfat, or whey derivatives. It is fully compatible with vegan and vegetarian product lines and is certified Halal and Kosher.
Q2: What is the trans fatty acid (TFA) content? Will it affect health labeling claims?
A: Our shortening contains 0% trans fatty acids (non-detected by GC method AOCS Ce 1h-05). This means products manufactured with our shortening can make "0g Trans Fat" and "No Trans Fat" claims on nutrition labels in most markets including the US (FDA compliant), EU (≤ 2g/100g fat threshold), and China (≤ 0.3g/100g threshold).
Q3: Can you customize the melting point and plastic range for specific applications?
A: Yes, we offer customized shortening grades with adjustable melting points ranging from 35°C to 55°C and corresponding plastic ranges. Common custom variants include low-melt (35–38°C) for laminated pastry, standard (40–43°C) for general bakery use, and high-melt (48–55°C) for hot-climate applications and decorative icing.
Q4: What is the minimum order quantity (MOQ) and lead time for production?
A: Our standard MOQ is 1 Metric Ton (1,000 kg). For standard grades maintained in inventory, delivery within 7–10 working days. For custom formulations or out-of-stock grades, lead time is typically 15–25 working days depending on scale. Bulk orders (50+ tons) enjoy preferential pricing.
Q5: How should the shortening be stored and what is the shelf life?
A: Store in a cool, dry, well-ventilated warehouse at temperatures below 25°C, protected from direct sunlight, rain, and heat sources. Keep packages sealed when not in use. Under proper storage conditions, the shelf life is 12 months from the date of production. We recommend FIFO (First-In-First-Out) inventory management practice.
Q6: Do you provide COA (Certificate of Analysis) and samples?
A: Yes. Every shipment is accompanied by a Certificate of Analysis (COA) detailing test results for all specification parameters, plus a Certificate of Origin. Free sample packs (500g–2kg) are available upon request for quality evaluation. Freight cost for samples is borne by the buyer, refundable against first bulk order.
Q7: What packaging formats do you offer?
A: We offer multiple packaging options based on customer requirements:
- Small format: 5 kg, 10 kg, 25 kg kraft paper bags with food-grade PE inner liner
- Medium format: 500 kg / 1,000 kg woven PP jumbo bags on pallets
- Bulk format: ISO tank container (18,000–20,000 L) for liquid shortening delivered hot; or flexitank/bulk bag for solid grade shipped at ambient temperature
Q8: Can you provide OEM / private label services?
A: Yes, we support full OEM branding solutions including custom packaging design, private label printing, and brand identity adaptation for wholesale buyers and food manufacturers. Minimum quantity for OEM packaging applies (negotiable based on design complexity). Technical collaboration for co-development of proprietary shortening blends is also available.
