Margarine/shortening production

The colorant is used at 2—50 ppm as pure color to shade margarine, shortening, butter, cheese (4 ), baked goods, confections, ice cream, eggnog, macaroni products, soups, juices, and beverages (58). Its chief advantages over other colorants are its nutritional value and its abiUty to dupHcate natural yellow to orange shades. 

Dietary fats have been classified as visible and invisible sources of fat. Visible fats are those that have been isolated from animal tissues, oilseeds, or vegetable sources and are used in such products as margarine, shortening, and salad oil. These fats and oils comprise about 43% of the total fat available for consumption in the U.S. diet. Invisible fats are those that are consumed as part of the animal tissues or the vegetables in the diet. These comprise the remaining 57% of the fat available for consumption in the U.S. diet (4). 

Polyglycerol esters Grindsted PGE Margarine, shortening, bakery products, frozen desserts, confections... 

Figure 20 is a photograph of an intermediate crystallizer that can be mounted directly on each chilling tube to ensure correct plasticity and crystal formation in all types of products such as table margarine, soft margarine, shortening, and cake and cream margarine. Intermediate crystallizers can be equipped with T pins that are especially suited for production of puff pastry. 

K. Alexandersen, Storage Conditions for various Margarine and Shortening Products, Technology Memorandum No. 4, Crown Chemtech Ltd., Minnesota, 1993. 

Use Thickening and emulsifying agent for margarine, shortenings, and other food products flavor-... 

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