Abstract: A process for making a uniform liquid, pourable shortening involves preparing a melted base oil containing partially hydrogenated oil and optionally highly hydrogenated oil, then blending a melted emulsifier containing at least 30% monoglyceride with the base oil so that the monoglyceride content of the total blend is 10% to 16%. The amounts of emulsifier and highly hydrogenated oil are chosen so that they fall within the cross-hatched area EFGD in FIG. 1. The melted blend is rapidly cooled and partially crystallized in a first zone, and then worked by agitation in a second zone. The product shortening has the following solid fat index: 3-12 at 50.degree. F., 0-7 at 70.degree. F., 0-4 at 80.degree. F., 0-3 at 92.degree. F., and not more than 3 at 104.degree. F.

Abstract: A thermoformed container having a granular product therein being made from two webs of films of flexible material is provided. According to one embodiment of the present invention, a web of flexible film material is thermoformed into a series of cup-shaped containers, each cup having a peripheral flange around its mouth. The cups are then partially filled with a granular product such that there is a headspace between the product's top surface and the cup's peripheral flange. The cups are then placed in a vacuum/sealing/shaping chamber wherein substantially all the air inside the cups is removed, followed by sealing an upper web of flexible film material to each cups's peripheral flange. Before the sealed containers are removed from the vacuum/sealing/shaping chamber, a shaping die located in the bottom of the chamber is thrust upwardly into each cup's bottom wall.