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ngredients in the fats and oils category serve several important purposes in addition to their roles as cooking mediums. Lecithin is a powerful emulsifier and in its dry or liquid form helps disperse fat in kettle-cooked foods and prepared dressings. It also improves dispersability of dry blends and plays a key role in non-stick applications. It is especially useful on wire belts in continuous cooking ovens. Oils can also provide enhanced mouth feel and flavor when used as components of marinades, and powdered shortenings are very useful in dry gravy and bakery mixes.
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Lecithin

Liquid

Dry

Shortening

Flaked

Powdered

Oils

Corn

Soybean

Canola

Olive

Sesame

 

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