Soybean
Master Chef® shortenings
Cargill’s Master Chef® line of shortenings was developed to meet the needs of commercial bakers. The line provides the flavor and texture, consistency, stability and convenience commercial bakers demand.
Perfection® icing shortenings
Perfection® icing shortenings are premium icing shortenings that exhibit superior aeration properties and creaming properties. They are formulated for use in high moisture icings where optimal aeration is desired.
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Products |
Descriptions |
Analysis |
Descriptions |
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Master Chef® S-106 Filler Fat Shortening |
Partially Hydrogenated 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 104F |
105
66
|
Specially formulated for use in fillings |
|
Master Chef® S-116P All Soy Cake & Icing Shortening |
Partially Hydrogenated Soybean Oil, Mono and Diglycerides, Polysorbate 60, and Citric Acid added as a preservative |
Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 104F alpha-Mono, % |
116
51
|
Cakes and icings |
|
Master Chef® SC-116 Cake & Icing 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
51
|
Cakes, icings, yeast-raised baked goods. Formulated to provide optimal creaming properties |
|
Master Chef® SC-116P Cake & Icing Shortening |
Partially Hydrogenated Soybean Oil, Partially Hydrogenated Cottonseed Oil, Mono and Diglycerides, Polysorbate 60, and Citric Acid added as a preservative |
Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 104F alpha-Mono, % |
116
51
|
Cakes and in icings where optimal aeration is desired |
|
Perfection® Premium Icing Shortening |
Partially Hydrogenated Soybean Oil, Partially Hydrogenated Palm Oil, Mono and Diglycerides, Polysorbate 60, and Citric Acid added as a preservative |
Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 80F SFC at 92F alpha-Mono, % |
114
49
28
|
Specially formulated for use in high moisture icings where optimal aeration is desired |
|
Perfection®-C Premium Icing Shortening |
Partially Hydrogenated Soybean Oil, Partially Hydrogenated Cottonseed Oil, Mono and Diglycerides, Polysorbate 60, and Citric Acid added as a preservative |
Mettler Dropping Point, F SFC at 50F SFC at 70F SFC at 80F SFC at 92F alpha-Mono, % |
117
51
|
Specially formulated for use in high moisture icings where optimal aeration is desired |
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.
