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Fluid Shortening. A stable dispersion of crystalline fat solids in a liquid oil matrix that remains fluid and pumpable at room temperature. Depending on the nature of solid emulsifiers (q.v.) used in its formulation, fluid shortening (q.v.) performs as effectively as its plastic counterpart in cake and bread production. Fluid cake shortenings, or high-ratio shortenings (q.v.), must be formulated with a balanced surfactant (q.v.) system and contain a minimum of about 10% of either solid surfactant or crystalline triglycerides (q.v.).