Processed meats comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid

Hot dogs, the hot dogs having a formulation, the hot dogs comprising emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid,

• wherein the emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid is added in a prorated amount such that solids contained within the amorphous insoluble cellulosic fiber represent 0.1 percent to 5.0 percent by weight of the overall hot dog formulation, and
• the emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid replaces an amount of fat used in an otherwise identical recipe of hot dogs that uses no emulsified liquid shortening compositions comprising amorphous insoluble cellulosic fiber, water and lipid.

Sausage, the sausage having a formulation, the sausage comprising emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid,

• wherein the emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid is added in a prorated amount such that solids contained within the amorphous insoluble cellulosic fiber represent 0.1 percent to 5.0 percent by weight of the overall sausage formulation, and
• the emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid replaces an amount of fat used in an otherwise identical recipe of sausage that uses no emulsified liquid shortening compositions comprising amorphous insoluble cellulosic fiber, water and lipid.

Pressed meat, the pressed meat having a formulation, the pressed meat comprising emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid,

• wherein the emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid is added in a prorated amount such that solids contained within the amorphous insoluble cellulosic fiber represent 0.1 percent to 5.0 percent by weight of the overall pressed meat formulation, and
• the emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid replaces an amount of fat used in an otherwise identical recipe of pressed meat that uses no emulsified liquid shortening compositions comprising amorphous insoluble cellulosic fiber, water and lipid.

Ground meat, the ground meat having a formulation, the ground meat comprising emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid,

• wherein the emulsified liquid shortening composition comprising dietary fiber gel, water and lipid is added in a prorated amount such that solids contained within the amorphous insoluble cellulosic fiber represent 0.1 percent to 5.0 percent by weight of the overall ground meat formulation, and
• the emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid replaces an amount of fat used in an otherwise identical recipe of ground meat that uses no emulsified liquid shortening compositions comprising amorphous insoluble cellulosic fiber, water and lipid.

Vegetable-derived meat substitute, the vegetable-derived meat substitute having a formulation, the vegetable-derived meat substitute comprising emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid,

• wherein the emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid is added in a prorated amount such that solids contained within the amorphous insoluble cellulosic fiber represent 0.1 percent to 7.0 percent by weight of the overall vegetable-derived meat substitute formulation, and
• the emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber, water and lipid replaces an amount of fat used in an otherwise identical recipe of vegetable-derived meat substitute that uses no emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid.