Soybean oils
| Products | Descriptions | Analysis | Applications | |
| Master Chef® S-94 Multi-Purpose Shortening | Partially Hydrogenated Soybean Oil with Citric Acid added as a preservative | Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 92F |
94 53 25 4 |
Whipped toppings, cookie fillings, candy centers, caramels and dairy toppings. Has similar physical characteristics of butterfat. |
| Master Chef® S-98 Multi-Purpose Shortening | Partially Hydrogenated Soybean Oil with Citric Acid added as a preservative | Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 92F |
97 64 33 5 |
Whipped toppings, cookie fillings, candy centers, caramels and dairy toppings. Has similar physical characteristics of butterfat. |
| Master Chef® SC-105 All-Purpose Shortening | Partially Hydrogenated Soybean Oil, Partially Hydrogenated Cottonseed Oil, Citric Acid added as a preservative | Mettler Dropping Point, F SFC at 70F SFC at 92F |
105 25 12 |
General baking, cookies, biscuits and light frying |
| Master Chef® SP-116 All-Purpose Shortening | Partially Hydrogenated Soybean Oil, Partially Hydrogenated Palm Oil, Citric Acid added as a preservative | Mettler Dropping Point, F SFC at 70F SFC at 92F |
116 25 13 |
General baking and frying |
| Master Chef® S-117 All-Purpose Shortening | Partially Hydrogenated Soybean Oil with Citric Acid added as a preservative | Mettler Dropping Point, F SFC at 70F SFC at 92F |
117 26 13 |
General baking and frying |
| Master Chef® SC-117 All-Purpose Shortening | Partially Hydrogenated Soybean Oil, Partially Hydrogenated Cottonseed Oil, Citric Acid added as a preservative | Mettler Dropping Point, SFC at 70F SFC at 92F |
117 26 13 |
General baking and frying |
| Master Chef® Emulsified Bread Shortening | Soybean Oil, Hydrogenated Soybean Oil, Mono and Diglycerides, BHA and Citric Acid added as preservatives | SFCat 50F SFC at 92F alpha-mono, % |
7 6 2 |
Breads |
Master Chef® SC-116 Yeast-Raised Dough Shortening |
Partially Hydrogenated Soybean Oil, Partially Hydrogenated Cottonseed Oil, Mono and Diglycerides, and Citric Acid added as a preservative |
Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 104F alpha-Mono, % |
116 48 26 8 9.25 |
Yeast-raised sweet goods |
Trans Advantage® PS-102 NH Shortening |
Palm Oil, Soybean Oil, Citric Acid added as a preservative |
Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 80F SFC at 92F SFC at 100F Total Trans, % |
103 40 17 10 6 3 2.0 max |
Designed as a low trans alternative to traditional pie shortenings |
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
