A determination of the effects of several variables on the performance characteristics of shortening, using statistical experimental designs

To obtain shortening of higher water absorption, one should increase the level of monoglyceride used in the shortening. Icing volume is adversely affected by higher levels of monoglycerides. It is immaterial whether the monoglyceride has 40–44% or 56–58%alpha mono content, and the I.V. may range from 56 to 90 without producing significant effects on water absorption, icing volume, or cake results. Tempering and the choice of vegetable fat or rearranged meat fat stocks are of importance.