IMPROVED PROCESS FOR MANUFACTURING SHORTENING FROM SOY OILS.

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Disclosed is an invention that consists in a process for the manufacture of a stable shortening, ideal for frying products of self-service or fast food chains. The inventive process is intended to obtain a semisolid product of tixotropic state, which has a homogeneous white colour, which is odourless and free of rancid and strange odours, which flavour is characteristic of fresh grease. The process starts with a first step which consists in extracting and refining raw oil for transforming it into shortening with characteristics such as soft odour and flavour, clean aspect, clear colour, stability before oxidation, where the extraction process comprises operations of degumming by dragging steam; a neutralization by distillation and a re-distillation, wash and dry operations; a second step consists in bleaching the oil with bleaching earths for desorbing dyed compounds and discomposing the formed hydroperoxides; a third step consists in deodorising the oil for removing volatile compound s, mainly aldehydes and ketones; a fourth step consists in partially dehydrogenizing the oil in the presence of a nickel catalyst, at a maximum temperature of 220°°C in the last reaction stages, with which several isomers of fatty acids are created; a fifth step consists in mixing the oils with an antioxidant and an antifoaming for improving the performance during the frying process; a sixth step consists in crystallizing the product for obtaining a semisolid product of tixotropic state, which has a homogeneous white colour, which is odourless and free of rancid and strange odours, which flavour is characteristic of fresh grease.