April 19, 2024, 06:07:37 PM
Forum Rules: Read This Before Posting


« previous next »
Pages: [1]   Go Down

Topic: Making shortening  (Read 4106 times)

0 Members and 1 Guest are viewing this topic.

Offline lancelot

  • New Member
  • **
  • Posts: 5
  • Mole Snacks: +0/-0
Making shortening
« on: June 03, 2010, 11:30:41 PM »
Hi,
In making shortening for factory spec, we use nitrogen to make it white, i would like to know, is that chemistry reaction or physic ? and how the react start. and also how the shortening become white. is that because nitrogen is inert gas and colorless? or is there other ways.   :)
Logged

Offline skyjumper

  • 1,3,7-trimethylxanthine
  • Full Member
  • ****
  • Posts: 167
  • Mole Snacks: +3/-4
  • Gender: Male
  • Lab Aid
Re: Making shortening
« Reply #1 on: June 16, 2010, 08:18:54 PM »
It's the air whipped in to the shortening, making it more "fluffy" like when you make a meringue for lemon meringue pie. The nitrogen I assume is used in place of air to create a product that is shelf friendly.
Logged

Offline lancelot

  • New Member
  • **
  • Posts: 5
  • Mole Snacks: +0/-0
Re: Making shortening
« Reply #2 on: June 18, 2010, 12:31:11 AM »
thank you for your information. its been very useful to me.  :)
Logged
Pages: [1]   Go Up
« previous next »
Sponsored Links