CA569313A - Manufacture of shortening - Google Patents

Manufacture of shortening

Info

Publication number
CA569313A
CA569313A CA569313A CA569313DA CA569313A CA 569313 A CA569313 A CA 569313A CA 569313 A CA569313 A CA 569313A CA 569313D A CA569313D A CA 569313DA CA 569313 A CA569313 A CA 569313A
Authority
CA
Canada
Prior art keywords
shortening
manufacture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
CA569313A
Other languages
French (fr)
Inventor
H. Clarke Donald
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Original Assignee
Unilever PLC
Publication date
Application granted granted Critical
Publication of CA569313A publication Critical patent/CA569313A/en
Expired legal-status Critical Current

Links

CA569313A Manufacture of shortening Expired CA569313A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA569313T

Publications (1)

Publication Number Publication Date
CA569313A true CA569313A (en) 1959-01-20

Family

ID=35741855

Family Applications (1)

Application Number Title Priority Date Filing Date
CA569313A Expired CA569313A (en) Manufacture of shortening

Country Status (1)

Country Link
CA (1) CA569313A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5874117A (en) * 1995-04-07 1999-02-23 Brandeis University Blends of palm fat and corn oil provide oxidation-resistant shortenings for baking and frying

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5874117A (en) * 1995-04-07 1999-02-23 Brandeis University Blends of palm fat and corn oil provide oxidation-resistant shortenings for baking and frying

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