Non-hydrogenated vegetable oil based shortening containing an elevated diglyceride emulsifier composition
A mono-, di-, and triglyceride emulsifier composition is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80% (HiDi). The high diglyceride emulsifier is useful in preparing a trans free shortening from a non-hydrogenated vegetable oil for use in bakery goods, which then have a significantly lower saturated fat content and a substantially higher polyunsaturated level than heretofore available when a conventional mono- and diglyceride emulsifier is used in the goods. A preferred shortening that is predominantly in stable beta prime crystalline form is prepared by mixing on a weight to weight basis from about 10% to about 30%, and preferably about 15% to 20%, of the HiDi composition, with the remainder being non-hydrogenated soybean oil.
1. A structured shortening for baking goods or food products comprising:
an emulsifier, said emulsifier comprising a mixture of mono-, di and triglycerides that is the interesterified reaction product of glycerin and a fully saturated fat source, in which the diglyceride portion of the emulsifier is at least about 65%; and
an amount of a non-hydrogenated vegetable oil, said shortening being primarily in stable beta prime crystalline form, wherein is provided w/w from about 10% to about 30% of the emulsifier with the remainder being non-hydrogenated vegetable oil.
2. A shortening as set forth in claim 1 , wherein the diglyceride portion of the emulsifier is from about 70% to about 80%.
3. A shortening asset forth in claim 1 , wherein the diglyceride portion of the emulsifier is about 74%.
4. A shortening as set forth in claim 1 , wherein is provided w/w from about 15% to about 20% of the emulsifier with the remainder being non-hydrogenated vegetable oil.