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How to Emulsify Shortening
Many liquids will blend with the application of high-speed mixing techniques but, for those which do not, a special emulsifying agent must be added to the mixture. Crisco is a shortening containing 100 percent vegetable oil which does not mix with water. To create an emulsion with shortening, you must have the proper ingredients on hand.
Difficulty: Moderately Easy InstructionsThings You'll Need- Shortening - (Spectrum Organic brand is made from palm oil. )
- Water
- Lecithin powder, or
- Mono-diglycerides, or.
- Egg whites
- Large mixing bowl
- Blender
2. Place the shortening and the water into a large mixing bowl. Add your emulsifier in the form of lecithin powder, mono-diglycerides or egg white. Lecithin and mono-diglycerides have been proven to create lasting bonds between lipids and other water-based liquids which result in "permanent" emulsions. Egg whites are known only to create temporary bonds which remain unstable and will break down over time. If the emulsion is to be baked or cooked immediately, egg whites should suffice. If the emulsion is to be more of a suspension, like salad dressing or frosting, lecithin or mono-diglycerides are required.
3. Blend the shortening, water and emulsifier together at high speed for a total of about one minute. If using egg whites as your emulsifier, blend the Crisco and secondary ingredient together at high speed for about one minute, then add the egg white slowly while beating for an additional 30 seconds on slow speed.
Tips & WarningsAdding emulsifiers to your shortening can lower its smoking point and cause unpleasant effects or tastes when frying.
Wiki User
∙ 7y ago
Wiki User
∙ 12y agoAdd any organic solvent eg. alcohol in olive oil to make emulsion .
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How is emulsified shortening emulsified?
I think when you see the machine ,you will see more clearly .The emulsifying effect depends on the emulsifier and agitator . From http://www.alliedtechltd.com/ ,you can see the machine .
Can substituting butter for high ratio shortening can cause curdling?
yes it will curdle. High Ratio Shortening contains emulsifiers that allow it to hold a large amount of liquid without curdling. do NOT substitute regular shortening or butter into a recipe that specifically says High ratio or emulsified shortening.
What is a High Ratio Cake?
A high-ratio (hi-ratio) cake is one that has a high ratio of sugar and liquid (usually eggs) to flour. High ratio cakes require a special shortening (called emulsified shortening) containing emulsifying agents to allow the mixture to hold such high amounts of sugar and liquids. Generally speaking, the process of making a high ratio cake includes blending your flour with emulsified shortening, then adding the liquids.
What elements make up shortening?
Shortening, such as Crisco, is made from vegetable oil.
What are shortening agents used in baking?
Shortening is used to make the dish fluffy.
When making white icing it calls for shortening to make icing can you substitute and use something else besides shortening?
No
How many cups of shortening make up 5 tablespoons?
Its about 2 cups of shortening per lb so it would be 10 cups in 5 lbs of shortening.
What is emulsified by bile salts?
fat
What make the crispiest cookie butter or shortening?
BUTTER
What is the importance of 'shortening' in your food like bread crossiant etc?
Shortening or butter is used to make cake or pastry light or flaky.
Do you have to have shortening and buttermilk to make biscuits?
The shortening can be replaced with butter of margarine. One can replace buttermilk with regular milk or you may add a teaspoon of vinegar to the milk which will make it curdle.
How are fats emulsified in the gastrointestinal tract?
By the Liver.
