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Shortening formulation and control
Author(s) -
Thomas Alexander E.
Publication year - 1978
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02682656
Subject(s) - control (management) , quality (philosophy) , process engineering , computer science , biochemical engineering , engineering , artificial intelligence , physics , quantum mechanics
Shortening provides a significant and increasing proportion of total fat in the diet. Functional and nutritional requirements have contributed significantly to the evolution of formulation and unit processing technology required to produce such products. Evolution of these changes and the effect on shortening requirements are reviewed. Basic structural considerations as well as practical processing characteristics are elucidated. Finally, the effect of such changes on the quality control of shortening manufacture is considered.