Shortening compositions and methods of making and using the same
Described herein are shortening compositions having reduced levels of saturated and trans fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. Also provided are methods of preparing such compositions and use thereof.
1. A shortening composition comprising about 4.5% cellulose fiber, about 8.3% palm hard fat, about 2.4% soybean hard fat and about 84.8% high oleic canola oil by weight based on the total weight of the composition.
2. A food product comprising the shortening of claim 1 .
3. The food product of claim 2 selected from popcorn, cake, cookie, pie crust or biscuit.
4. A shortening composition comprising about 4.4% cellulose fiber, about 8.1% palm hard fat, about 2.4% soybean hard fat and about 82.2% canola oil by weight based on the total weight of the composition and about 3% monoglyceride from palm oil.
5. A food product comprising the shortening of claim 4 .
6. The food product of claim 5 selected from popcorn, cake, cookie, pie crust or biscuit.
7. A shortening composition comprising about 4.5% cellulose fiber, about 8.3% palm hard fat, about 2.4% soybean hard fat and about 84.8% canola oil by weight based on the total weight of the composition.
8. A food product comprising the shortening of claim 7 .
9. The food product of claim 8 selected from popcorn, cake, cookie, pie crust or biscuit.
10. A shortening composition comprising about 4.5% cellulose fiber, about 7.21% palm hard fat, about 2.09% soybean hard fat and about 86.20% canola oil by weight based on the total weight of the composition.
11. A food product comprising the shortening of claim 10 .
12. The food product of claim 11 selected from popcorn, cake, cookie, pie crust or biscuit.
13. A shortening composition comprising about 4.5% cellulose fiber, about 7.2% palm hard fat, about 2.1% soybean hard fat, about 84.2% canola oil, about 0.8% distilled monoglyceride from palm oil, about 1.2% polyglycerol ester emulsifier, and about 0.1% antioxidant by weight based on the total weight of the composition.
14. A food product comprising the shortening of claim 13 .
15. The food product of claim 14 selected from popcorn, cake, cookie, pie crust or biscuit.