– essential ingredients that add structure to margarine. less saturate fat the cool blending technology crystallises hard (or saturated) fats in a unique way, creating better crystal structures than with conventional technology. this allows us to reduce the amount of saturated fat that we use in the...
into converter vessel. ) turns valves to adjust rate of flow of hydrogen, steam, air, and water into converter, and weighs and adds specified amounts of catalytic agents and other chemicals to harden batch of oils or fats, as required. ) tests samples of batch to ensure that hardness of product is in...