Shortenings
are solid at room temperature fats that are used to provide a crumbly feel in
recipes. They are primarily made up of vegetable oils. The sticky feel of the
gluten matrix in baked goods is avoided by using shortenings to establish a
barrier between the gluten molecules.
Shortenings
are generally used in the bakery business to make a variety of food products
such pastries, cakes, cake frosting, cookies, and biscuits. Because its smoke
point is greater than butter and margarine, shortenings are also used for
frying, particularly donut frying.
Changing
eating patterns, the adoption of convenient food alternatives, the development
of a contemporary retail and food service industry, and the easy availability
of raw materials are all projected to propel the Asia pacific shortenings market forward over the forecast period.
The main raw
material used in the production of shortening is fat sourced from animals or
plants. It also contains trans-fats, which are hazardous because their
excessive consumption can contribute to heart disease. Trans-fats are generated
in food products by the process of hydrogenation of vegetable oil, which is a
regularly used procedure to make shortenings, according to a May 2018 article
published by the US Food and Drug Administration FDA on trans-fats. According
to the same source, trans-fat consumption raises blood levels of low-density
lipoproteins cholesterol, also known as bad cholesterol, because high levels of
LDL cholesterol raise the risk of heart disease, which can lead to mortality.
Over the projected period, this scenario is expected to limit the worldwide
shortenings market's growth.
In terms of
revenue, the bakery & confectionery category accounted for the greatest
share of the global shortenings market
in 2018, accounting for 57.3 percent of the total market. Consumers' changing
lifestyles and eating habits, affordability, and convenience, as well as key
players' product developments, are projected to boost the worldwide shortenings market's growth in the near
future. According to Coherent Market Insights, per capita bread product
consumption in Germany, France, and the United Kingdom was 85.5 kilogrammes,
71.5 kilogrammes, and 47.3 kilogrammes in 2017.
Read More: https://www.coherentmarketinsights.com/market-insight/shortenings-market-1565
