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Shortenings source oils

TABLE 29. U.S. Shortening Source Oils Usage (Metric Ton). [Pg.907]

Shifts in the use of various fats and oils in the composition of an individual shortening were more common in the past that at present. Source oil labeling requirements have made alternate formulations for the same product difficult. However, shortening customers may still substitute alternative source oil produced shortenings that have comparable performance characteristics. Table 29 tracks the changes in the source oil use for U.S. shortenings from 1940 through 2000 (13, 26-28). [Pg.907]

Ambient temperatures, source oils, performance requirements, and storage conditions change throughout the world, requiring SFI profile adjustment to meet varying product needs. Typical SFI shortening profiles are shown in Figure 2. [Pg.2066]

Base stock requirements will vary dependent on the customer base served, which obviously dictates the hnished product mix. A wide variety of source oils are available that could be used for shortening base stocks, as illustrated by Table 1. The choices are narrowed by factors such as customer specihcations, costs, religious prohibitions, traditional preferences, crop economics, legislation, availability, transportation, and others. These factors have favored soybean oil in the United States for several decades. Therefore, most U.S. shortening processors have base stock systems dominated by soybean oil with only minor representation by the other source oils. The minor oils in most base stock systems serve as (3 promoters for plasticity, like cottonseed and palm oils, or those source oils required for specialty product preparation. [Pg.2116]

The crystal structure of a shortening or other fat-based product is determined by (1) source oil composition, (2) processing, and (3) tempering or maturing. Crystallization is induced when melted fat is cooled rapidly to initiate the formation of crystal nuclei or seed. The seeds form templates upon which crystals grow. Formulation, cooling rate, heat of crystallization, and agitation levels affect the number and type of crystals formed. [Pg.2125]

Uses Solubilizer for fat-sol. vitamins, dill oil emulsifier for edible shortenings and oils, whipped toppings syn. flavoring agent In food Features Veg. source base stock Properties Solid HLB 15.0 100% cone. [Pg.1921]

Household Hazardous Waste (HHW) is defined by the U.S. EPA as solid wastes, discarded from homes or similar sources, that are either hazardous wastes or wastes that exhibit any of the following characteristics ignitabiUty, corrosivity, reactivity, or toxicity. A significant fraction of HHW is generated by home mechanics who use such products as motor oil, cleaners and solvents, refrigerants, and batteries. The results indicate that most of the survey respondents perceive automotive products to pose significant health and environmental risks, and they tend to dispose of these wastes in an environmentally conscious manner. There is qnite often a discrepancy between human perception and scientific reality (see table 8.2) (Shorten et al., 1995). [Pg.259]

Lipase splits fatty acids from glycerol to produce free fatty acids, for example, butyric acid. If the original fat is butterfat then at low levels this produces a buttery or creamy flavour. As the free fatty acid content is increased, this strengthens the flavour to cheesy . Normally in toffees free butyric acid is not a problem at any practical level, possibly because of losses during cooking. Other free fatty acids have different flavours. Laurie acid, which is found in nuts, tastes of soap. This is not too surprising as soap often contains sodium laurate. Laurie fat sources, such as hardened palm kernel oil, are often used as a substitute for butter another potential source is nuts, which are sometimes combined with toffee. In any of these cases, lipolytic activity can shorten the shelf life of the product or render it totally unacceptable. [Pg.30]

Fatty Acids. Some essential fatty acids, which cannot be produced by the body, are natural modulators of inflammatory activity. Omega-3 fatty acids are present in oily fish, such as tuna, mackerel, salmon, sardines, and herring they are also found in flaxseed oil. Sources for omega-6 fetty acids include beef, dairy products, and vegetable cooking oils and shortenings. [Pg.276]

In China, canola-type rapeseed oil products still contribute a very small proportion of total rapeseed oil products. Oil from both high erucic acid rapeseed and canola rapeseed represent the largest use of edible oil at present. The oil from these two sources is almost entirely used as cooking oil. There are very little amounts of this oil used for margarine or shortening formulations at present. Efforts are being made to widen the spectrum of edible oil products and convert from HEAR cultivation to canola cultivation. [Pg.749]


See other pages where Shortenings source oils is mentioned: [Pg.2106]    [Pg.2106]    [Pg.2106]    [Pg.2106]    [Pg.2106]    [Pg.2106]    [Pg.825]    [Pg.842]    [Pg.872]    [Pg.887]    [Pg.889]    [Pg.891]    [Pg.893]    [Pg.898]    [Pg.900]    [Pg.907]    [Pg.908]    [Pg.2062]    [Pg.2065]    [Pg.2068]    [Pg.2106]    [Pg.2109]    [Pg.2110]    [Pg.2111]    [Pg.743]    [Pg.248]    [Pg.224]    [Pg.225]    [Pg.8]    [Pg.436]    [Pg.134]    [Pg.515]    [Pg.123]    [Pg.278]    [Pg.300]    [Pg.89]    [Pg.246]    [Pg.4]    [Pg.128]    [Pg.151]    [Pg.289]    [Pg.423]    [Pg.300]    [Pg.822]   
See also in sourсe #XX -- [ Pg.4 , Pg.4 , Pg.127 , Pg.128 ]




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