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A low saturated shortening (IES) was treated with high intensity ultrasound (US) to generate small lipid crystals and harder materials. IES samples were crystallized at 32°C and tempered for 48h at 5 and 25°C. US-treated and non US-treated IES were used to produce baked products such as cakes, cookies, and pie crust. US-treated IES decreased (p<0.05) cake batter density especially when the shortening...
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