Getting high quality shortenings from local vegetable oils
Characteristics of shortening fats, physicochemical evaluation and use
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Vegetable oils and solid fats are widely used in public catering, for preparation of margarine products, shortening fats, bakery and confectionery products. Cottonseed oil and products of its processing used now for these purposes as a raw source differ peculiar physical and chemical characteristics, chemical composition, quality indicators and biological value which stipulate food safety of received products.Scientific researches on expansion of raw-material base and improvement of quality of margarine production and shortening fats; modernization of technology of their manufacture with use o...
Vegetable oils and solid fats are widely used in public catering, for preparation of margarine products, shortening fats, bakery and confectionery products. Cottonseed oil and products of its processing used now for these purposes as a raw source differ peculiar physical and chemical characteristics, chemical composition, quality indicators and biological value which stipulate food safety of received products.Scientific researches on expansion of raw-material base and improvement of quality of margarine production and shortening fats; modernization of technology of their manufacture with use of new kinds of raw sources are conducted at world level.
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