Shortening vs Margarine: The Ultimate Verdict - The Coconut Mama
- Voltage: 380V-415V
Power (W): depends on the cooking oil machine mode - Dimension (L*W*H): depends on the cooking oil machine mode
- Weight: depends on the cooking oil machine mode
Certification: CE, BV,ISO9001 - item: equipment kitchen
production process: pretreatment, extraction, refining - Raw material: Vegetable seed
- Waste Bleaching earth Oil content: 25% to 35%
Electric Consumption: 28Kwh/T Oil - Soft Water: 150Kg/T Oil
- Phosphoric Acid: 2~3 kg/T Oil
Consumption of Whitening Land: 80-500KG/T Oil - Type of supplier: kitchen equipment
- Steel material: stainless steel or carbon steel
Shortening is higher in saturated fats, contains minimal vitamins, and lacks omega fatty acids. Margarine is cholesterol-free and can be fortified with vitamins and omega-3 fatty acids. Margarine is generally considered a healthier choice due to its lower saturated fat content, but it’s important to check labels for reduced trans fats or ...
What To Consider Before Substituting Shortening With Coconut Oil
- Production capacity: 1tpd
- Voltage: 220V/380V, three-phase
- Dimension (L*W*H): 1718*1450*1910mm
- Weight: 973 KG
- Main components: Motor, Gear, Bearing
- Oil processing capacity (t/24h): 3.5
- Motor power (kw): 7.5 or 11
- Weight (kg): 937
- Measurement (mm): 1790*1400*1945
- Contents dry cake oil (%): ≤7.8
- Rotation speed of spiral shafts (r/min): 32-43
- Quality: ISO Certification
- Brand: Guangxin
- Delivery time: 20 - 25 days
So, unlike other types of oils, coconut oil tends to stay solid unless it's exposed to super hot temperatures, per Food52. It also follows a 1:1 ratio for being a shortening substitute, which ...
Margarine vs Coconut Oil: The Ultimate Verdict
- Production capacity: 30-200 tpd
- Model number: fresh fruit cooking processing line
- Voltage: 220V/380V/440V
- Power (W): 40 kw/h
- Dimension (L*W*H): 1000m*800m*30m
- Weight: 2000--5000 tons
- Certification: CE ISO
- warranty period: 1 year
- Oil color: red
- Generation of power: generator
- press type: screw press
- Function: cooking oil screw press
- Residue on cake: less than 6%
- Sterilizer type: horizontal or vertical
- Raw material: Vegetable seed
- Advantage: Simple operation
- Warranty period: 12 months
Margarine is usually made from a blend of vegetable oils, while coconut oil is derived purely from coconuts. The extraction methods for margarine typically involve chemical processing, while coconut oil is typically extracted using either heat or a cold-press method. Coconut oil can be solid or liquid depending on the room temperature.
Company Profile | Tantuco Enterprises, Inc.
- Production capacity: 1.3TPD
- Voltage: 380V/50HZ
- Dimension (L*W*H): 1500X1100X1620
- Weight: 500 KG
- Main components: motor, others, gears, bearings, motor, gearbox
- Oil type: cooking oil
- Name Product: High Efficiency Machine Oil Press for Various Edible Oilseeds
- color: blue, yellow, silver and customized
- capacity: 1.3 tons per 24 hours
- raw material: oilseeds
- residual oil content of dry cakes: ≤ 7.8%
- rotation speed of spiral shafts: 32-40 rpm
- advantage: multifunction/high efficiency
- application: screw oil ejector
- material: Q235 carbon steel
- character of the company: manufacturer with export rights
Company Profile. Our Company, TANTUCO ENTERPRISES, INC. is one of the leading manufacturers of high quality RBD Coconut Oil, Vegetable Shortening & Margarine carrying the brand names: EXORA, EL CIELO and APPROVED in the Philippines. Other products include Crude Coconut Oil, Coconut Fatty Acid Distillate, Copra Cake, Coconut methyl ester and ...
Cooking With Coconut Oil | How To | Baking | Cooking Temperature
- Production capacity: 400~600 kg/h
- Model number: 6YL
- Voltage: 220V/380V
- Power (W): 18.5 kW
- Dimension (L*W*H): 1500 *1600*2500mm
- Weight: 2000kg
- Certification: ISO9001
- Raw material: Vegetable seed
- Advantage: Energy saving
- Machine material: Stainless steel part
- >Guarantee: 1 year
- Residual: Less than 5%
- Strong supplier: with 30 years of experience
- Machine color: According to customer needs
- Product name: small oil ejector
All cooking oils have a smoke point and a burn point. Once cooking oil reaches its smoke point and starts to smoke the oil becomes very unhealthy and dangerous, and should be thrown out. The smoke point of most coconut oils is around 350 degrees Fahrenheit or 177 Celsius. Most coconut oils start to burn at around 420 degrees or 215 Celsius.
- What is the difference between shortening and coconut oil?
- Shortening is made from various hydrogenated vegetable oils or animal fat. It’s high in saturated fat and may contain trans fats, while coconut oil is a plant-based oil extracted from the flesh of coconuts. Shortening is typically made through a process of partial hydrogenation of vegetable oil, which transforms oils into a solid fat.
- How is shortening made?
- Shortening is typically made through a process of partial hydrogenation of vegetable oil, which transforms oils into a solid fat. Coconut oil is extracted from the flesh of coconuts through a process of pressing and refining.
- Are vegetable oils too soft for shortenings & margarines?
- Hydrogenation Vegetable oils are too soft for margarines or shortenings because of their liquid nature, while on the other hand saturated fats are too hard. Depending on the end use, most shortening fat systems require hardness that is intermediate.
- What are shortenings & margarines?
- Shortenings and margarines are tailored fat systems whose nutritional and functional properties have been manipulated in order to deliver specific consumer needs. In fats such as margarine and shortening, the functional characteristics of natural fat systems have been modified to provide desirable consistency and keeping quality in the end product.