US 4,226,894 AGranted

Hydrated stable fluent shortening containing solid phase emulsifier components

AssigneeSCM Corporation

InventorIlija Gawrilow

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Abstract

An improved hydrated fluid shortening having a lipoidal content of about 25% to about 55% is prepared by emulsifying with about 75% to about 45% water, a shortening composition which contains about 40 to about 70 parts by weight of a liquid vegetable oil and about 8 to about 29 parts of an emulsifier concentrate, the latter consisting essentially of about 4 to about 10 parts normally liquid or soft partial glycerol ester food emulsifier vehicle in which is stably dispersed about 2 to about 8 parts ethoxylated fatty acid ester, about 2 to about 8 parts solid phase fine crystalline food emulsifier component, and about 0 to about 3 parts soybean stearine. In a preferred example of the present invention, the lipoidal emulsifier fraction comprises a fluent or soft mono- and diglyceride admixed with ethoxylated mono- and diglyceride and a solid phase ester emulsifier such as succinylated mono- and diglyceride, or the alkali or alkaline earth metal salt of an acyl lactylate.

Claims7

Dependent claims

A temperature stable fluent shortening for yeast-raised products, to provide improved dough conditioning and anti-staling properties, consisting essentially of

an emulsifier concentrate comprising a normally liquid or soft partial glycerol ester emulsifier having an Iodine Value in the range of about 40-150, an ethoxylated fatty acid ester emulsifier, a solid beta-phase crystalline food emulsifier, and optionally soybean stearine in the proportions of about 4-10 parts glycerol ester, about 2-8 parts ethoxylated fatty acid ester, about 2-8 parts crystalline food emulsifier, and about 0-3 parts stearine;
said ethoxylated fatty acid ester emulsifier being an ethoxylated fatty acid ester of glycerol, polyglycerols, propylene glycol, hexitol, hexitan and isohexide, or a fatty acid ester of ethoxylated glycerol, hexitol, hexitan and iso-hexide.
a liquid vegetable oil in the proportion of about 40-70 weight parts vegetable oil to about 8-29 parts emulsifier concentrate;
and
water, emulsified with said oil and emulsifier concentrate in the proportion of about 45-75% water to about 25-55% lipoidal materials.

2 more elements

Dependencies are inferred from the claim text.