Trans fat-free shortening

by Staff
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This non-hydrogenated vegetable oil containing a mono- and diglyceride emulsifier forms a liquid mixture. An inert gas blends into the liquid until it reaches at least 5% of the mixture by volume. The mixture is pumped through a scraped-surface heat exchanger to rapidly cool it. When cool, the mixture transfers to a working unit before the nucleation time elapses. The unit mechanically works the cooled mixture, and then the shortening composition is metered into a container for further processing and packaging.