Pourable solid shortening
1988
Rielley, R.A. | Krause, K.W. | Fishter, S.G.
A pourable solid shortening composition comprising segments of solid fats wherein the solids content index is a maximum of 15% at 110 degrees Fahrenheit and a maximum of 78% at 92 degrees Fahrenheit. The shortening is processed into a form sufficiently thermodynamically stable to resist agglomeration under high temperature of shipping and storage, yet is suitable for use in cooking. A method for the preparation of such shortenings requires the specific selection of starting materials, processing conditions, and particle size and shape.
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños