No abstract

Shortening provides a significant and increasing proportion of total fat in the diet. Functional and nutritional requirements have contributed significantly to the evolution of formulation and unit processing technology required to produce such products. Evolution of these changes and the effect on shortening requirements are reviewed. Basic structural considerations as well as practical processing characteristics are elucidated. Finally, the effect of such changes on the quality control of shortening manufacture is considered.

The ultraviolet absorption spectra of a series of alpha- azido ethers, alpha- azido thioethers, and alpha- azido amines exhibited extinction coefficient maxima in the region 264–300 mμ A shift to the lower wavelength was found to occur in the order S>O>N when these atoms are substituted alpha to an azido- group. Infrared absorption spectra were recorded in the 2 to IS micron region, and assignments made for the asymmetric and symmetric N3 stretching vibrations. The N3 asymmetric vibration occurred in the range 2141–2090 cm−1 for the azides examined. The N3 symmetric vibration was more variable. Tentative assignments were made lor this absorption occurring for alpha- azido ethers and alpha- azido thioethers. However, no assignment was made for this vibration for the alpha-azido amines due to the complicated spectra in this region. The N3 asymmetric vibration for azidomethyl methyl ether, azidomethyl methyl sulfide and N-azidomethyl phthalimide exhibited a doublet while other azides exhibited a single absorption for this mode.