Processing Technology

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


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.


Cocoa Butter Color Pigment Flavor Stability Hydrated Aluminum Silicate Plastic Shortening 
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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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