Fluid emulsified shortening composition
AssigneeArcher Daniels Midland Company
InventorNeil Widlak
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Abstract
The present invention provides a fluid emulsified shortening composition for use in yeast-raised food processing which will remain fluid at room temperature and improve the quality of yeast-raised food. The fluid emulsified shortening composition comprises a first emulsifier comprising one or more compounds selected from the group consisting of edible salts of stearoyl lactylate and diacetic tartaric acid esters of monoglycerides, a second emulsifier comprising one or more monoglycerides, a third emulsifier comprising lecithin, and a shortening comprising a liquid edible oil, wherein the weight ratio of the shortening to the sum of the emulsifiers is from about 4:1 to about 1:1.
Claims95
A fluid emulsified shortening composition comprising:
- (a) a first emulsifier comprising one or more compounds selected from the group consisting of edible salts of stearoyl lactylate and diacetic tartaric acid esters of monoglycerides;
- (b) a second emulsifier comprising one or more monoglycerides;
- (c) a third emulsifier comprising lecithin;
- and
- (d) a shortening comprising a liquid edible oil, wherein the weight ratio of said shortening (d) to the sum of said emulsifiers (a), (b) and (c) is from about 4:1 to about 1:1.
A fluid emulsified shortening composition comprising:
- (a) a first emulsifier comprising one or more edible salts of stearoyl lactylate;
- (b) a second emulsifier comprising a distilled monoglyceride having an iodine value from about 50 to about 120;
- (c) a third emulsifier comprising lecithin derived from soybean oil;
- and
- (d) a shortening comprising a liquid vegetable oil, wherein the weight ratio of said shortening (d) to the sum of said emulsifiers (a), (b) and (c) is about 2:1.
A process for producing a fluid emulsified shortening composition for use in yeast-raised food processing, comprising the steps of:
- (a) blending a first emulsifier comprising one or more compounds selected from the group consisting of edible salts of stearoyl lactylate and diacetic tartaric acid esters of monoglycerides, a second emulsifier comprising one or more monoglycerides and a third emulsifier comprising lecithin with a shortening comprising a liquid edible oil to produce a mixture;
- (b) processing the mixture produced in step (a) by heating to a temperature sufficient to produce a molten blend;
- (c) processing the molten blend produced in step (b) by cooling to produce a chilled blend;
- and
- (d) processing the chilled blend produced in step (c) by agitating to produce a fluid emulsified shortening composition.
A process for producing a fluid emulsified shortening composition for use in yeast-raised food processing, comprising the steps of:
- (a) blending a first emulsifier comprising one or more edible salts of stearoyl lactylate, a second emulsifier comprising a distilled monoglyceride having an iodine value from about 50 to about 120 and a third emulsifier comprising lecithin derived from soybean oil with a shortening comprising a liquid vegetable oil to produce a mixture, wherein the weight ratio of said shortening to the sum of said emulsifiers in said mixture is from about 4:1 to about 1:1;
- (b) processing the mixture produced in step (a) by heating to a temperature sufficient to produce a molten blend;
- (c) processing the molten blend produced in step (b) by cooling to produce a chilled blend;
- and
- (d) processing the chilled blend produced in step (c) by agitating to produce a fluid emulsified shortening composition, wherein said fluid emulsified shortening composition is pumpable at room temperature.
Dependencies are inferred from the claim text.