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Processing Technology

  • Harry W. Lawson
Part of the The L. J. Minor Food Service Standards Series book series (TLMFSS, volume 5)

Abstract

This chapter treats the major steps in the manufacture of shortenings, oils, and related food fats. Some of these steps will vary, depending on the desired properties of the end product. A basic knowledge of manufacturing and processing standards will provide a good background for understanding product differences and how they affect usage in foodservice operations.

Keywords

Cocoa Butter Color Pigment Flavor Stability Hydrated Aluminum Silicate Plastic Shortening 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© The Avi Publishing Company, Inc. 1985

Authors and Affiliations

  • Harry W. Lawson
    • 1
  1. 1.CincinnatiUSA

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