CoasusnSA fulfills all the functional requirements of a high quality all-purpose shortening including:
- Excellent plasticity, consistency and stability in a wide temperature range (5-55oC). Cutting into flour is extremely easy. Oil does not leak out and material retains similar consistency.
- High shortening ability. Shortening film interferes with the formation of long gluten strands (hence “shortening”). Oil cannot do this since it forms globules. It has excellent lubricant properties.
- High creaming ability. Shortening incorporates and stabilizes large amounts of air during mixing operations (can achieve 200-400% overruns).
- Very high emulsification properties
- Good water absorption properties
