Pourable solid shortening

摘要

A pourable solid shortening composition comprising segments of solid fats wherein the solids content index is a minimum of 15% at 110 DEG F. and a maximum of 78% at 92 DEG F. as denoted by area CGH on FIG. 1 is disclosed. The shortening is processed into a form sufficiently thermodynamically stable to resist agglomeration under high temperature of shipping and storage, yet is suitable for use in cooking. A method for the preparation of such shortenings requires the specific selection of starting materials, processing conditions, and particle size and shape.