| 摘要 |
A process for preparing a stable pourable shortening having a pumpable consistency that is retained at ambient temperatures after storage for extended periods over a temperature range of about 0.degree.F to about 100.degree.F and the resulting product. Solid fatty glyceride particles capable of crystallizing in the beta phase are mixed with liquid glyceride oil. The particle size of the solid particles is reduced while dispersed in the liquid oil until substantially all of the particles have a maximum particle size of about 70 microns. The temperature of the mixture is increased as the particle sizes of the solid particles are reduced such that the temperature does not exceed the melting point of the solid fatty glyceride particles and at least 10% of the solid fatty glyceride particles remain in the solid phase. The mixture is cooled to ambient temperature to form a pourable shortening having from about 2 to about 18% by weight total solid particles with at least 90% of the particles having a particle size less than about 45 microns and at least about 80% of the particles having a particle size less than about 30 microns. The pourable shortening can be used for frying and pastry baking, and incorporation of an emulsifier provides an all-purpose pourable shortening that is particularly adapted for baking cakes.
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