Process for preparing pourable solid shortening

Abstract From the Canadian patent

This invention relates to a process for the preparation of discrete pieces of pourable solid shortening wherein molten fat at a temperature at which no visible solids are present is supercooled and is rapidly crystallized in droplets. By rapidly crystallizing the melted fat a uniform firm network of, crystals is formed. It has been found that rapid crystallizing, as opposed to crystal seeding or initial partial crystallization, yields fat particles having improved resistance to agglomeration. The resulting shortening composition is softer at ambient temperature for easy cleanup of cooking surfaces and utensils after use while maintaining improved resistance to agglomeration.