Trans fat-free shortening
June 1, 2012
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.