Description

As an edible oil, used in many food applications, component of release products and the primary constituent of both hydrogenated and fluid shortening used by bakers. Partially Hydrogenated and winterized Soybean Oil with or without antioxidants. Winterized; processed to remove the higher melting points of oil: typical use as salad oil or other refrigerated required oil products. Hydrogenated; processed to add hydrogen, resulting in a semisolid fat used in shortening/margarine production. Extremely stable. Stuart Hale Corporation’s line of quality products includes release agents without flavor contribution, a broad line of oils (mineral, salad, cooking, bakery, lecithin, and specialty) and is Kosher Certified by Chicago Rabbinical Council