Transition® Palm
Transition® Palm Shortening is a clean label vegetable oil bakery shortening manufactured from palm oil and fractions of palm oil. Palm Oil contains a level of saturated fat similar to animal fats, so it crystallizes readily at room temperature to a solid shortening. This votated shortening creams easily with baking ingredients making it suitable for the use in cookies, cakes, fillings and dairy substitutes. Transition Palm Shortening also works effectively in deep-frying applications.
Product families
Applications
- Bakery
- Cereals & Snacks
Product Families
- Edible Oils & Fats
Other characteristics
- Brand
- Transition
- Fat Content
- 10.0 - 10.0 %
- Ingredient Name
- Palm Oil
- Labeling Claims
- Clean Label, Kosher
- Clean Label
- Kosher
- Certifications & Compliance
BRC Certified, GFSI Certified, Hazard Analysis Critical Control Point (HACCP), Kosher
- Markets
- Food & Nutrition
- Shelf LIfe
One year after packing date. The shelf life will be affected by storage conditions such as temperature, humidity and light. BBSI recommends Transition Palm Shortening is stored at 65°F-80°F (18°C-27°C) and away from heat sources such as griddles and deep fryers.
- Ingredient
- Palm Oil
- Microbiology
Pure fats are not attacked by microbiological species, since there must be a nutrient-containing aqueous phase in which the organism can grow. The moisture content of this product is below 0.1%, and at this moisture level product will not support any microbial growth.
- Technology
- Food Ingredients
- Packaging Size
20kg in a plastic-lined corrugated cardboard box.
- Packaging Type
- Boxes
- Quality Assurance
Transition Palm Shortening is an all-vegetable shortening made from palm and modified palm oil. It is a useful substitute for lard in baking applications since it has a similar ratio of saturated fatty acids to unsaturated fatty acids. It is solid at room temperature and will blend with flour for making pie shells and other baked goods. This is a clean label product without added antioxidants or antifoam agents.
- Handling
Care must be taken during storage and shipment to avoid damaging the flavor. BBSI recommends during shipping Transition Palm Shortening is kept below 90°F (32°C) and above 40°F (5°C). During warehouse or kitchen storage, BBSI recommends Transition Palm Shortening is kept between 65°F and 80°F (18°C-27°C). Packaged animal fats will absorb off-flavors if stored near food items with strong odors. Unsaturated fatty acids will oxidize if kept in a warm place over a long period of time.
- Regulatory Compliance
- Kosher Certified.
- Certifications and Compliance
- BRC Certified
- GFSI Certified
- Hazard Analysis Critical Control Point (HACCP)
- Kosher
- Food and Nutrition Applications
- Cakes
- Chips
- Cookies
- Shortening
Technical data
Table 1 of 2
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Free Fatty Acid (FFA) | max. 0.05 | % |
| Lovibond Color Yellow/Red | 3.5 | — |
| Melting Point | 35 - 43 | °C |
| Peroxide Value (PV) | max. 1 | meq/kg |
| Qualitative Moisture | Negative | — |
| Solid Fat Index (10°C) | 47 - 57 | — |
| Solid Fat Index (26.6°C) | 11 - 15 | — |
| Solid Fat Index (40°C) | 1 - 6 | — |
Table 2 of 2
13 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 90 | Kcal/10g |
| Fat / Lipides | 10 | g/10g |
| Saturated Fat | 5 | g/10g |
| Trans Fat | 0 | g/10g |
| Carbohydrate | 0 | g/10g |
| Fibre | 0 | g/10g |
| Sugars | 0 | g/10g |
| Protein | 0 | g/10g |
| Sodium Content | 0 | mg/10g |
| Cholesterol | 0 | mg/10g |
| Potassium Content | 0 | mg/10g |
| Calcium Content | 0 | mg/10g |
