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Crisco
Crisco is an American brand of shortening that is produced by B%26G Foods. Introduced in June 1911 by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil, originally cottonseed oil. Additional products marketed under the Crisco brand include a cooking spray, various olive oils, and other cooking oils, including canola, corn, peanut, sunflower, and blended oils. History The process of the hydrogenation of organic substances in gas form was developed by Paul Sabatier in the late 19th century. Building on James Boyce's 1890s work in the successful development of a consumable solid lard substitute, Cottolene, in the U.S.,The Holland Evening Sentinel; Holland, Michigan; 4 June 1935 (obituary); retrieved June 2010. the liquid form of hydrogenation was perfected and patented by Wilhelm Normann in 1903.Jackson & List (2007)"Giants of the Past: The Battle Over Hydrogenation (1903–1920)" ''Inform'' 18. Joseph Crosfield and Sons acquired Normann's pate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottonseed Oil
Cottonseed oil is cooking oil from the seeds of cotton plants of various species, mainly '' Gossypium hirsutum'' and ''Gossypium herbaceum'', that are grown for cotton fiber, animal feed, and oil. Cotton seed has a similar structure to other oilseeds such as sunflower seed, having an oil-bearing kernel surrounded by a hard outer hull; in processing, the oil is extracted from the kernel. Cottonseed oil is used for salad oil, mayonnaise, salad dressing, and similar products because of its flavor stability. Composition Its fatty acid profile generally consists of 70% unsaturated fatty acids (18% monounsaturated, and 52% polyunsaturated), 26% saturated fatty acids. When it is fully hydrogenated, its profile is 94% saturated fat and 2% unsaturated fatty acids (1.5% monounsaturated, and 0.5% polyunsaturated). According to the cottonseed oil industry, cottonseed oil does not need to be hydrogenated as much as other polyunsaturated oils to achieve similar results. Gossypol is a toxic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortening
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term ''shortening'' seldom refers to butter. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In the earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it has short fibers. Solid fat prevents cross-linkage between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired texture. History and market Originally shortening was synonymous with lard, but with the invention of margarine from beef tallow by French chemist H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortening
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term ''shortening'' seldom refers to butter. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In the earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it has short fibers. Solid fat prevents cross-linkage between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired texture. History and market Originally shortening was synonymous with lard, but with the invention of margarine from beef tallow by French chemist H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
B&G Foods
B&G Foods is an American branded foods holding company based in Parsippany, New Jersey. The company was formed in 1996 to acquire Bloch & Guggenheimer, a Manhattan-based producer of pickles, relish and condiments which had been founded in 1889. B&G has been publicly traded since 2007 and its primary growth strategy is to acquire "orphaned" brands, those which no longer fit with their parent company's primary business. The company made 20 acquisitions between 1997 and 2017 and held 51 brands mostly frozen and shelf-stable food. History Precursors The "B&G" name began in 1889 when two immigrants, Joseph Bloch and Julius Guggenheimer, started a pickle company, Bloch & Guggenheimer, Inc., in Manhattan. In its early days, B&G built a large pickle plant in Long Island City, Queens which the company operated until the 1970s when it moved production to Maryland. B&G produced pickles, relish, and other condiments under the B&G brand and by the 1980s they had become a significan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
B%26G Foods
B&G Foods is an American branded foods holding company based in Parsippany, New Jersey. The company was formed in 1996 to acquire Bloch & Guggenheimer, a Manhattan-based producer of pickles, relish and condiments which had been founded in 1889. B&G has been publicly traded since 2007 and its primary growth strategy is to acquire "orphaned" brands, those which no longer fit with their parent company's primary business. The company made 20 acquisitions between 1997 and 2017 and held 51 brands mostly frozen and shelf-stable food. History Precursors The "B&G" name began in 1889 when two immigrants, Joseph Bloch and Julius Guggenheimer, started a pickle company, Bloch & Guggenheimer, Inc., in Manhattan. In its early days, B&G built a large pickle plant in Long Island City, Queens which the company operated until the 1970s when it moved production to Maryland. B&G produced pickles, relish, and other condiments under the B&G brand and by the 1980s they had become a significan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Oil
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of fruits. In common usage, vegetable ''oil'' may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible. Uses In antiquity Oils extracted from plants have been used since ancient times and in many cultures. Archaeological evidence shows that olives were turned into olive oil by 6000 BCE and 4500 BCE in present-day Israel and Palestine. In addition to use as food, fats and oils (both vegetable and mineral) have long been used as fuel, typically in lamps which were a principal source of illumination in ancient times. Oils may have been used for lubrication, but there is no evidence for this. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottolene
Cottolene was a brand of shortening made of beef suet and cottonseed oil produced in the United States from the late 1880s until the mid-20th century. It was the first mass-produced and mass-marketed alternative to cooking with lard, and is remembered today for its iconic national ad campaign and the cookbooks that were written to promote its use. History Background The concept for Cottolene emerged as an offshoot of two industries. Cotton seeds were a high oil-content waste product of the cotton industry, and beef tallow was a waste product of the meat-processing industry. N. K. Fairbank Co. of Chicago seized upon this glut and created a product catering to late-19th-century America's growing infatuation with labor-saving packaged foods for the "dainty" (or "lard-free") diet (according to Dr. Alice Ross, writing in the Journal of Antiques and Collectibles.) Development and features Techniques employing nickel-based alloys used in the isolation and removal of consumable hydroge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Procter & Gamble
The Procter & Gamble Company (P&G) is an American multinational consumer goods corporation headquartered in Cincinnati, Ohio, founded in 1837 by William Procter and James Gamble. It specializes in a wide range of personal health/consumer health, personal care and hygiene products; these products are organized into several segments including beauty; grooming; health care; fabric & home care; and baby, feminine, & family care. Before the sale of Pringles to Kellogg's, its product portfolio also included food, snacks, and beverages. P&G is incorporated in Ohio. In 2014, P&G recorded $83.1 billion in sales. On August 1, 2014, P&G announced it was streamlining the company, dropping and selling off around 100 brands from its product portfolio in order to focus on the remaining 65 brands, which produced 95% of the company's profits. A.G. Lafley, the company's chairman and CEO until October 2015, said the future P&G would be "a much simpler, much less complex company of le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Spray
Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks use butter, shortening, or oils poured or rubbed on cookware. Most cooking sprays have less food energy per serving than an application of vegetable oil, because they are applied in a much thinner layer: US regulations allow many to be labelled " zero-calorie"; in the UK sprays claim to supply "less than 1 calorie per serving". Popular US brands include Pam, Crisco, and Baker's Joy. Sprays are available with plain vegetable oil, butter and olive oil flavor. Cooking spray has other culinary uses besides being applied to cookware. Sticky candies such as Mike and Ike that are often sold in bulk vending machines may be sprayed with cooking spray to keep them from sticking together in the machines. Coati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Spray
Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks use butter, shortening, or oils poured or rubbed on cookware. Most cooking sprays have less food energy per serving than an application of vegetable oil, because they are applied in a much thinner layer: US regulations allow many to be labelled " zero-calorie"; in the UK sprays claim to supply "less than 1 calorie per serving". Popular US brands include Pam, Crisco, and Baker's Joy. Sprays are available with plain vegetable oil, butter and olive oil flavor. Cooking spray has other culinary uses besides being applied to cookware. Sticky candies such as Mike and Ike that are often sold in bulk vending machines may be sprayed with cooking spray to keep them from sticking together in the machines. Coati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brand
A brand is a name, term, design, symbol or any other feature that distinguishes one seller's good or service from those of other sellers. Brands are used in business, marketing, and advertising for recognition and, importantly, to create and store value as brand equity for the object identified, to the benefit of the brand's customers, its owners and shareholders. Brand names are sometimes distinguished from generic or store brands. The practice of branding - in the original literal sense of marking by burning - is thought to have begun with the ancient Egyptians, who are known to have engaged in livestock branding as early as 2,700 BCE. Branding was used to differentiate one person's cattle from another's by means of a distinctive symbol burned into the animal's skin with a hot branding iron. If a person stole any of the cattle, anyone else who saw the symbol could deduce the actual owner. The term has been extended to mean a strategic personality for a product or c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cholesterol
Cholesterol is any of a class of certain organic molecules called lipids. It is a sterol (or modified steroid), a type of lipid. Cholesterol is biosynthesized by all animal cells and is an essential structural component of animal cell membranes. When chemically isolated, it is a yellowish crystalline solid. Cholesterol also serves as a precursor for the biosynthesis of steroid hormones, bile acid and vitamin D. Cholesterol is the principal sterol synthesized by all animals. In vertebrates, hepatic cells typically produce the greatest amounts. It is absent among prokaryotes (bacteria and archaea), although there are some exceptions, such as '' Mycoplasma'', which require cholesterol for growth. François Poulletier de la Salle first identified cholesterol in solid form in gallstones in 1769. However, it was not until 1815 that chemist Michel Eugène Chevreul named the compound "cholesterine". Etymology The word "cholesterol" comes from the Ancient Greek ''chole- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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