Any fat, liquid, or solid used in pastry, dough, or batter for making the resulting product flakier, richer, or more tender. In common use are hydrogenated shortenings like butter, lard, margarine, and the edible oils.
Slip Point
The temperature at which a column of fat in the bottom of an open capillary tube is observed to rise when the tube is partially immersed in water and heat is applied.
Soap
Soap is the product formed when: Fatty acids are neutralised by alkalis and Neutral fats are saponified by strong alkalis.
Solvent Extraction
A method of obtaining oils from oil bearing materials by treatment with a volatile liquid in which the oil is soluble. This mixture is then distilled so that the solvent is evaporated (and used again), leaving behind the crude oil.
Soybean Oil
An inexpensive oil that is nutritious and has a high smoke point. Soybean oil is approximately 58% polyunsaturated fat, 23% monounsaturated, and 15% saturated fat. Used extensively in making margarine and shortening.
Specific Gravity
The ratio of the weight of a given volume of oil or melted fat (or any other substance) to the weight of the same volume of water at a specific temperature.
