Читать книгу The Story of Crisco - Marion Harris Neil - Страница 11

Table of Contents

A part of the preliminary work done in connection with the development of Crisco, described in these pages, consisted of the study of the older cooking fats. The objectionable features of each were considered. The good was weighed against the bad. The strength and weakness of each was determined. Thus was found what the ideal fat should possess, and what it should not possess. It must have every good quality and no bad one.

After years of study, a process was discovered which made possible the ideal fat.

The process involved the changing of the composition of vegetable food oils and the making of the richest fat or solid cream.

The Crisco Process at the first stage of its development gave, at least, the basis of the ideal fat; namely, a purely vegetable product, differing from all others in that absolutely no animal fat had to be added to the vegetable oil to produce the proper stiffness. This was but one of the many distinctive advantages sought and found.