Shortening composition
View Patent ↗The present invention relates to a shortening system for use as dough fat or filling fat. The shortening system contains unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., soybean oil, sunflower oil, corn oil, ricebran oil, or cottonseed oil and a minimum or minor amount (e.g., by weight about 3-10%, advantageously about 3-7%, more advantageously about 3-6% or about 3-5% or less than about 6% or less than about 8%) of an emulsifier composition The emulsifier composition comprises a monoglyceride and/or diglyceride, an alpha tending emulsifier and an ionic emulsifier. Methods for making and using such a shortening system and products from the use of such a shortening system are also disclosed.
1. A shortening composition comprising
an emulsifier composition and
an oil, wherein:
the emulsifier composition is present in an amount of 3 to 7% w/w based on the total weight of the shortening composition and comprises:
(a) mono- and/or di-glycerides of fatty acids present in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition,
(b) an alpha tending emulsifier present in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier comprises a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and
(c) an ionic co-emulsifier comprising sodium stearoyl lactylate present in an amount of less than 15% w/w based on the total weight of the emulsifier composition; and
the oil is non-hydrogenated and highly unsaturated vegetable oil present in an amount of more than about 92% w/w based on the total weight of the shortening composition.
2. A shortening composition according to claim 1 , wherein component a) has a minimum monoglyceride content of 45% w/w or a minimum monoglyceride content of 80% w/w based on the total weight of the emulsifier composition.
3. A shortening composition according to claim 1 , wherein the vegetable oil is sunflower oil, rice bran oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil, or a blend thereof.
4. A shortening composition according to claim 1 comprising one or more additional ingredient or ingredients that are typically employed in shortening compositions.
5. A shortening composition according to claim 4 comprising an antioxidant and/or metal scavenger.
6. A shortening composition according to claim 5 wherein the oil and the emulsifier composition are matched to one another.
7. A shortening composition according to claim 5 , wherein the antioxidant is tocopherol, TBHQ, BHT, propyl gallate, or a combination thereof.
8. A shortening composition according to claim 5 , wherein the metal scavenger is citric acid, phosphoric acid, EDTA or a combination thereof.
9. A shortening composition according to claim 1 which is a liquid.
10. A shortening composition according to claim 1 which is in the form of a spray, an aerosol, or atomized form.
11. A process for the preparation of the shortening composition according to claim 1 , wherein the oil and the emulsifier composition are physically blended or admixed.
12. A process according to claim 11 wherein the emulsifier composition is heated to a temperature sufficient to provide liquidity, and then added directly into the oil.
13. A process according to claim 11 comprising rapidly cooling the shortening composition to a temperature of 18 to 32° C. prior to use.
14. A method of using the shortening composition according to claim 1 as a delivery system for an emulsifier comprising adding to a mixture in need thereof a shortening composition according to claim 1 .
15. A shortening composition comprising
an emulsifier composition and
an oil, wherein:
the emulsifier composition is present in an amount of 3 to 7% w/w based on the total weight of the shortening composition and comprises:
(a) mono- and/or di-glycerides of fatty acids present in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition;
(b) an alpha tending emulsifier present in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier comprises a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof; and
(c) an ionic co-emulsifier comprising one or more of diacetyl tartaric acid esters of monoglycerides present in a maximum amount of 10% w/w based on the total weight of the emulsifier composition; and
the oil is non-hydrogenated and highly unsaturated vegetable oil present in an amount of more than about 92% w/w based on the total weight of the shortening composition.
16. A shortening composition according to claim 15 , wherein component a) has a minimum monoglyceride content of 45% w/w or a minimum monoglyceride content of 80% w/w based on the total weight of the emulsifier composition.
17. A shortening composition according to claim 15 , wherein the vegetable oil is sunflower oil, rice bran oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil or a blend thereof.
18. A shortening composition according to claim 15 , wherein the oil and the emulsifier composition are matched to one another.
19. A shortening composition according to claim 15 , comprising one or more additional ingredient or ingredients that are typically employed in shortening compositions.
20. A shortening composition according to claim 19 , comprising an antioxidant and/or metal scavenger.
21. A shortening composition according to claim 20 , wherein the antioxidant is tocopherol, TBHQ, BHT, propyl gallate, or a combination thereof.
22. A shortening composition according to claim 20 , wherein the metal scavenger is citric acid, phosphoric acid, EDTA or a combination thereof.
23. A shortening composition according to claim 15 , which is a liquid.
24. A shortening composition according to claim 15 , which is in the form of a spray, an aerosol, or atomized form.
25. A process for the preparation of the shortening composition according to claim 15 , wherein the vegetable oil and the emulsifier composition are physically blended or admixed.
26. A process according to claim 25 , wherein the emulsifier composition is heated to a temperature sufficient to provide liquidity, and then added directly into the oil.
27. A process according to claim 25 , comprising rapidly cooling the shortening composition to a temperature of 18 to 32° C. prior to use.
28. A method of using a shortening composition according to claim 15 as a delivery system for an emulsifier, comprising adding to a mixture in need thereof a shortening composition according to claim 15 .
29. A shortening composition consisting essentially of
an emulsifier composition and
an oil, wherein:
the emulsifier composition is present in an amount of 3 to 7% w/w based on the total weight of the shortening composition and consists essentially of:
(a) mono- and/or di-glycerides of fatty acids present in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition,
(b) an alpha tending emulsifier present in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier consists essentially of a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and
(c) an ionic co-emulsifier consisting essentially of sodium stearoyl lactylate present in an amount of less than 15% w/w based on the total weight of the emulsifier composition; and
the oil is non-hydrogenated and highly unsaturated vegetable oil present in an amount of more than about 92% w/w based on the total weight of the shortening composition.
30. A shortening composition consisting essentially of
an emulsifier composition and
an oil, wherein:
the emulsifier composition is present in an amount of 3 to 7% w/w based on the total weight of the shortening composition and consists essentially of:
(a) mono- and/or di-glycerides of fatty acids present in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition;
(b) an alpha tending emulsifier present in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier consists essentially of a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof; and
(c) an ionic co-emulsifier comprising one or more of diacetyl tartaric acid esters of monoglycerides present in a maximum amount of 10% w/w based on the total weight of the emulsifier composition; and
the oil is non-hydrogenated and highly unsaturated vegetable oil present in an amount of more than about 92% w/w based on the total weight of the shortening composition.
31. A foodstuff comprising a shortening composition, wherein:
the shortening composition comprises:
an emulsifier composition and
an oil, wherein:
the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition, and
the emulsifier composition comprises:
(a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition,
(b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier comprises a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and
(c) an ionic co-emulsifier comprising sodium stearoyl lactylate present in the emulsifier composition in an amount of less than 15% w/w based on the total weight of the emulsifier composition; and
the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition an amount of more than about 92% w/w based on the total weight of the shortening composition.
32. A foodstuff according to claim 31 , wherein component a) has a minimum monoglyceride content of 45% w/w or a minimum monoglyceride content of 80% w/w based on the total weight of the emulsifier composition.
33. A foodstuff according to claim 31 , wherein the vegetable oil is sunflower oil, rice bran oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil, or a blend thereof.
34. A foodstuff according to claim 31 , wherein the oil and the emulsifier composition are matched to one another.
35. A foodstuff according to claim 31 , wherein the shortening composition comprises one or more additional ingredient or ingredients that are typically employed in shortening compositions.
36. A foodstuff according to claim 35 , comprising an antioxidant and/or metal scavenger.
37. A foodstuff according to claim 36 , wherein the antioxidant is tocopherol, TBHQ, BHT, propyl gallate, or a combination thereof.
38. A foodstuff according to claim 36 , wherein the metal scavenger is citric acid, phosphoric acid, EDTA or a combination thereof.
39. A foodstuff according to claim 31 , wherein the foodstuff is cookies, crackers, tortilla, or baked goods which are sheeted, extruded, and/or laminated.
40. A foodstuff according to claim 31 wherein the shortening composition is prepared by a process comprising physically blending or admixing the oil and the emulsifier composition.
41. A foodstuff according to claim 40 wherein the emulsifier composition is heated to a temperature sufficient to provide liquidity, and then added directly into the oil.
42. A foodstuff according to claim 40 comprising rapidly cooling the shortening composition to a temperature of 18 to 32° C. prior to use.
43. A foodstuff according to claim 31 having a fat profile comprising a trans fat level below 0.5 grams/serving.
44. A method for preparing a foodstuff having a fat profile comprising a trans fat level below 0.5 grams/serving, said method comprising including in the foodstuff, or substituting for partially hydrogenated fat or oil in the foodstuff, an amount of a shortening composition to obtain the trans fat level below 0.5 grams/serving, wherein:
the shortening composition comprises:
an emulsifier composition and
an oil, wherein:
the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition, and
the emulsifier composition comprises:
(a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition,
(b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier comprises a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and
(c) an ionic co-emulsifier comprising sodium stearoyl lactylate present in the emulsifier composition in an amount of less than 15% w/w based on the total weight of the emulsifier composition; and
the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition an amount of more than about 92% w/w based on the total weight of the shortening composition.
45. A method according to claim 44 , wherein component a) has a minimum monoglyceride content of 45% w/w or a minimum monoglyceride content of 80% w/w based on the total weight of the emulsifier composition.
46. A method according to claim 44 , wherein the vegetable oil is sunflower oil, rice bran oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil, or a blend thereof.
47. A method according to claim 44 , wherein the oil and the emulsifier composition are matched to one another.
48. A method according to claim 44 , wherein the shortening composition comprises one or more additional ingredient or ingredients that are typically employed in shortening compositions.
49. A method according to claim 48 , wherein the shortening composition comprises an antioxidant and/or metal scavenger.
50. A method according to claim 49 , wherein the antioxidant is tocopherol, TBHQ, BHT, propyl gallate, or a combination thereof.
51. A method according to claim 49 , wherein the metal scavenger is citric acid, phosphoric acid, EDTA or a combination thereof.
52. A method according to claim 44 , wherein the foodstuff is cookies, crackers, tortilla, or baked goods which are sheeted, extruded, and/or laminated.
53. A method according to claim 44 wherein the shortening composition is prepared by a process comprising physically blending or admixing the oil and the emulsifier composition.
54. A method according to claim 53 wherein the emulsifier composition is heated to a temperature sufficient to provide liquidity, and then added directly into the oil.
55. A method according to claim 53 comprising rapidly cooling the shortening composition to a temperature of 18 to 32° C. prior to use.
56. A foodstuff comprising a shortening composition, wherein:
the shortening composition comprises:
an emulsifier composition and
an oil, wherein:
the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition, and
the emulsifier composition comprises:
(a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition,
(b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier comprises a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and
(c) an ionic co-emulsifier comprising one or more of diacetyl tartaric acid esters of monoglycerides present in the emulsifier composition in a maximum amount of 10% w/w based on the total weight of the emulsifier composition; and
the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition an amount of more than about 92% w/w based on the total weight of the shortening composition.
57. A foodstuff according to claim 56 , wherein component a) has a minimum monoglyceride content of 45% w/w or a minimum monoglyceride content of 80% w/w based on the total weight of the emulsifier composition.
58. A foodstuff according to claim 56 , wherein the vegetable oil is sunflower oil, rice bran oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil or a blend thereof.
59. A foodstuff according to claim 56 , wherein the oil and the emulsifier composition are matched to one another.
60. A foodstuff according to claim 56 , wherein the shortening composition comprises one or more additional ingredient or ingredients that are typically employed in shortening compositions.
61. A foodstuff according to claim 60 , wherein the shortening composition comprises an antioxidant and/or metal scavenger.
62. A foodstuff according to claim 61 , wherein the antioxidant is tocopherol, TBHQ, BHT, propyl gallate, or a combination thereof.
63. A foodstuff according to claim 61 , wherein the metal scavenger is citric acid, phosphoric acid, EDTA or a combination thereof.
64. A foodstuff according to claim 56 , wherein the foodstuff is cookies, crackers, tortilla, or baked foods, which are sheeted, extruded, and/or laminated.
65. A foodstuff according to claim 56 , wherein the shortening composition is prepared by a process comprising physically blending or admixing the vegetable oil and the emulsifier composition.
66. A foodstuff according to claim 65 , wherein the emulsifier composition is heated to a temperature sufficient to provide liquidity, and then added directly into the oil.
67. A foodstuff according to claim 65 , comprising rapidly cooling the shortening composition to a temperature of 18 to 32° C. prior to use.
68. A foodstuff according to claim 56 having a fat profile comprising a trans fat level below 0.5 grams/serving.
69. A method for preparing a foodstuff having a fat profile comprising a trans fat level below 0.5 grams/serving, said method comprising including in the foodstuff, or substituting for partially hydrogenated fat or oil in the foodstuff, an amount of a shortening composition to obtain the trans fat level below 0.5 grams/serving, wherein:
the shortening composition comprises:
an emulsifier composition and
an oil, wherein:
the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition, and
the emulsifier composition comprises:
(a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition,
(b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier comprises a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and
(c) an ionic co-emulsifier comprising one or more of diacetyl tartaric acid esters of monoglycerides present in the emulsifier composition in a maximum amount of 10% w/w based on the total weight of the emulsifier composition; and
the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition an amount of more than about 92% w/w based on the total weight of the shortening composition.
70. A method according to claim 69 , wherein component a) has a minimum monoglyceride content of 45% w/w or a minimum monoglyceride content of 80% w/w based on the total weight of the emulsifier composition.
71. A method according to claim 69 , wherein the vegetable oil is sunflower oil, rice bran oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil or a blend thereof.
72. A method according to claim 69 , wherein the oil and the emulsifier composition are matched to one another.
73. A method according to claim 69 , wherein the shortening composition comprises one or more additional ingredient or ingredients that are typically employed in shortening compositions.
74. A method according to claim 73 , comprising an antioxidant and/or metal scavenger.
75. A method according to claim 74 , wherein the metal scavenger is citric acid, phosphoric acid, EDTA or a combination thereof.
76. A method according to claim 73 , wherein the antioxidant is tocopherol, TBHQ, BHT, propyl gallate, or a combination thereof.
77. A method according to claim 69 , wherein the foodstuff is cookies, crackers, tortilla, or baked foods, which are sheeted, extruded, and/or laminated.
78. A method according to claim 69 , wherein the shortening composition is prepared by a process comprising physically blending or admixing the vegetable oil and the emulsifier composition.
79. A method according to claim 78 , wherein the emulsifier composition is heated to a temperature sufficient to provide liquidity, and then added directly into the oil.
80. A method according to claim 78 , comprising rapidly cooling the shortening composition to a temperature of 18 to 32° C. prior to use.
81. A foodstuff comprising a shortening composition, wherein:
the shortening composition consists essentially of:
an emulsifier composition and
an oil,
wherein:
the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition and consists essentially of:
(a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition,
(b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier consists essentially of a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and
(c) an ionic co-emulsifier consisting essentially of sodium stearoyl lactylate present in the emulsifier composition in an amount of less than 15% w/w based on the total weight of the emulsifier composition; and
the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition in an amount of more than about 92% w/w based on the total weight of the shortening composition.
82. A foodstuff according to claim 81 having a fat profile comprising a trans fat level below 0.5 grams/serving.
83. A foodstuff comprising a shortening composition, wherein:
the shortening composition consists essentially of:
an emulsifier composition and
an oil,
wherein:
the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition and consists essentially of:
(a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition;
(b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier consists essentially of a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof; and
(c) an ionic co-emulsifier comprising one or more of diacetyl tartaric acid esters of monoglycerides present in the emulsifier composition in a maximum amount of 10% w/w based on the total weight of the emulsifier composition; and
the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition in an amount of more than about 92% w/w based on the total weight of the shortening composition.
84. A foodstuff according to claim 83 having a fat profile comprising a trans fat level below 0.5 grams/serving.
85. A method for preparing a foodstuff having a fat profile comprising a trans fat level below 0.5 grams/serving, said method comprising including in the foodstuff, or substituting for partially hydrogenated fat or oil in the foodstuff, an amount of a shortening composition to obtain the trans fat level below 0.5 grams/serving, wherein:
the shortening composition consists essentially of:
an emulsifier composition and
an oil,
wherein:
the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition and consists essentially of:
(a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition,
(b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier consists essentially of a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and
(c) an ionic co-emulsifier consisting essentially of sodium stearoyl lactylate present in the emulsifier composition in an amount of less than 15% w/w based on the total weight of the emulsifier composition; and
the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition in an amount of more than about 92% w/w based on the total weight of the shortening composition.
86. A method for preparing a foodstuff having a fat profile comprising a trans fat level below 0.5 grams/serving, said method comprising including in the foodstuff, or substituting for partially hydrogenated fat or oil in the foodstuff, an amount of a shortening composition to obtain the trans fat level below 0.5 grams/serving, wherein:
the shortening composition consists essentially of:
an emulsifier composition and
an oil,
wherein:
the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition and consists essentially of:
(a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition;
(b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier consists essentially of a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof; and
(c) an ionic co-emulsifier comprising one or more of diacetyl tartaric acid esters of monoglycerides present in the emulsifier composition in a maximum amount of 10% w/w based on the total weight of the emulsifier composition; and
the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition in an amount of more than about 92% w/w based on the total weight of the shortening composition.