Frying shortenings
Frying shortenings are used as heat transfer mediums during frying processes. Because the shortening becomes a significant part of the finished food as a result of absorption during frying, it contributes to the flavor and mouth feel of fried foods. These shortenings are formulated to stand up to frying conditions and to impart favorable flavor profiles to fried foods.
General frying
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Products |
Descriptions |
Analysis |
Applications |
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Master Chef® Heavy Duty Frying Shortening |
Partially Hydrogenated Soybean Oil with Citric Acid added as a preservative. Dimethylpolysiloxane added as an anti-foaming agent. |
OSI 86 at 110C |
General frying |
Donut frying
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Products |
Descriptions |
Analysis |
Applications |
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Master Chef® S-102 Heavy Duty Donut Frying Shortening |
Partially Hydrogenated Soybean Oil with Citric Acid added as a preservative. |
OSI 64 at 110C |
Donut frying |
|
Master Chef® S-114 Hi-Melt Donut Frying Shortening |
Partially Hydrogenated Soybean Oil with Citric Acid added as a preservative |
OSI 32 at 110C |
Donut frying |
|
Master Chef® SC-117 Hi-Melt Donut Frying Shortening |
Partially Hydrogenated Soybean and Partially Hydrogenated Cottonseed Oil with Citric Acid added as a preservative |
OSI 32 at 110C |
Donut frying |
General frying (preferred beef flavor)
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Products |
Descriptions |
Analysis |
Applications |
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Master Chef® Deodorized A/V Shortening |
Beef Fats, Partially Hydrogenated Cottonseed Oil with Citric Acid added as a preservative |
OSI 84 at 110C |
General frying where beef flavor is preferred |
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.
Clear Valley™ doughnut shortening delivers outstanding performance with zero trans fat per serving.