Flavors with shorteners

Finally, another unique formulation is a chewable tablet available to women who have difficulty swallowing medications. Ovcon 35 (norethindrone/ethinyl estradiol) has all 28 tablets in chewable form and has added spearmint flavoring.30 Along with each of these unique oral contraceptives, there are preparations currently being studied that contain 24 active pills and 4 placebo pills per pack, shortening the hormone-free period.1... 

Lard Lard is a traditional edible fat for Chinese people. Lard is generally prepared either by dry-rendering or by wet-rendering. The dry-rendered lard with pork back fat as the raw material usually has better flavor than the wet-rendered lard and is used as cooking fat or shortening. The wet-rendered lard with pork belly fat as the raw material usually has an undesirable flavor and must be refined before further use. 

Reversion of deodorized shortenings brings back the flavor characteristics of the original crude oil. Shortening must be designed with a flavor stability suitable for the finished product requirements. Reduction of unsaturated fatty acids can be accomplished with hydrogenation or fractionation to increase flavor stability. 

Shortening is a 100% fat product formulated with animal and/or vegetable oil that has been processed for functionality. It is used as an ingredient in bakery products such as bread, cakes, cookies, short pastries, fillings, and icing. It is also used in frying. Anhydrous milk fat (AMF) is made from either butter or directly from milk cream or fresh cream. Traditionally, butter and lard have been the fats used in bakery products. Consumption patterns have shifted away from traditional animal-based fats to vegetable oils and fats due to economics and nutritional considerations. However, the buttery flavor of milk fat is still desirable. 

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