A 12-month icing application study evaluated the oxidative stability, application review and texture analysis of high oleic soybean, high oleic canola, conventional soybean, canola, partially hydrogenated oil and palm/soy blend bakery shortenings.
The test results indicate that high oleic soybean shortening produced the most similar viscosity and specific gravity, the measure of air added, to partially hydrogenated shortening.
Conventional soybean and palm/soy blend shortenings experienced the largest change in viscosity. In addition, the temperature working range for high oleic soybean shortening was significantly greater than that of palm/soy blend shortenings.
Icing made with high oleic soybean shortening is smooth, light and easy to decorate with.
Regular buttercream with a specific gravity of 0.6 to 0.75 g/ml leaves a greasy feeling in the mouth so it is recommended to create a buttercream icing at or around 0.8 to 0.95 g/ml. Results indicate that high oleic soybean shortening produced icing in
the ideal range, with the most similar viscosity and specific gravity to the partially hydrogenated shortening.