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Liquid shortening process crystallization

Shortenings or margarines have less liquid but higher solids for several reasons. First, to create a tightly knit crystal matrix exhibiting proper extrusion and spreading properties, while retaining the capability to act as a moisture barrier in the prodnct and process developments second. [Pg.186]

See other pages where Liquid shortening process crystallization is mentioned: [Pg.911]    [Pg.313]    [Pg.902]    [Pg.906]    [Pg.2127]    [Pg.2131]    [Pg.228]    [Pg.439]    [Pg.418]    [Pg.186]    [Pg.1611]    [Pg.232]    [Pg.37]    [Pg.734]    [Pg.819]    [Pg.872]    [Pg.900]    [Pg.908]    [Pg.1246]    [Pg.1924]    [Pg.2025]    [Pg.2128]    [Pg.2186]    [Pg.225]    [Pg.217]    [Pg.222]    [Pg.224]    [Pg.226]    [Pg.426]    [Pg.443]    [Pg.319]    [Pg.185]    [Pg.87]    [Pg.901]    [Pg.34]    [Pg.185]    [Pg.206]    [Pg.628]    [Pg.225]    [Pg.132]    [Pg.395]    [Pg.877]    [Pg.137]    [Pg.330]    [Pg.471]   
See also in sourсe #XX -- [ Pg.432 ]



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