Margarine is similar in taste and appearance to butter but possesses several distinct differences. Margarine was developed as a substitute for butter. By the 19th century, butter had become a common staple in the diet of people who lived off the land, but was expensive for those who did not. Louis N   Read More>

1,ApplicationThe technology of our scraped surface heat exchanger(SSHE)/Votator is advanced in the world. It can be used specifically to process low to medium viscosity products, such as soups, sauces, ketchup, fruit purees, dressings, baby food and desserts as well as skin lotions, facial cream and   Read More>

Shortening is any type of solid fat used to prevent the formation of a gluten matrix in baked goods, allowing for the creation of non-elastic pastries like cakes. Lard, hydrogenated (solidified) oils, and even butter can be used as shortening.   Read More>