# US 9,040,110 B2 · Shortening particle compositions and dough products made therefrom > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 9,040,110 B2 - Document ID: US9040110B2 - Status: Granted - Kind: B2 - Application number: 13/957,133 - Filed: 2013-08-01 - Published: 2014-02-06 - Granted: 2015-05-26 - Earliest claimed: 2010-09-13 - Assignees: General Mills, Inc. - Applicants: General Mills, Inc. - Inventors: Braden J. Erickson; Jon D. Seibold; Alan A. Oppenheimer - Web page: https://patentgrep.com/patent/US9040110B2 ## CPC - A23D 9/013: Other fatty acid esters, e.g. phosphatides - A21D 2/16: Fatty acid esters - A21D 10/005: {Solid, dry or compact materials; Granules; Powders} - A23D 9/00: Other edible oils or fats, e.g. shortenings or cooking oils (preservation of other edible oils A23B20/30) - A23D 9/04: Working-up - A23D 9/05: Forming free-flowing pieces - A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C) - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) ## Abstract The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids. ## Claims ### Claim 1 A shortening particle composition comprising: a plurality of shortening particles wherein the particles comprise a shortening composition that comprises: (i) an interesterified soy oil; and (ii) hydrogenated soy oil; wherein the shortening composition has a Solid Fat Content (SFC) profile having a slope of about −0.45 to about −1.77 (% solids/° C.) based on linear regression of SFC values at 10° C., 21.1° C., 26.7° C., 33.3° C., and 40° C.; and wherein the shortening composition has a Mettler Drop Point of about 58° C. to about 62° C. ### Claim 2 (depends on 1) The shortening particle composition of claim 1, wherein the shortening composition has an SFC profile having a slope of about −0.7 to about −0.9 (% solids/° C.). ### Claim 3 (depends on 1) The shortening particle composition of claim 1, wherein the shortening composition comprises less than about 3% wt. total trans fatty acids. ### Claim 4 (depends on 1) The shortening particle composition of claim 1, wherein the shortening composition comprises less than about 58% wt. saturated fatty acids. ### Claim 5 (depends on 1) The shortening particle composition of claim 1, wherein the shortening composition comprises less than about 61% wt. total of saturated fatty acids and trans fatty acids. ### Claim 6 (depends on 1) The shortening particle composition of claim 1, wherein the interesterified base oil is prepared from a base oil composition consisting of soybean oil. ### Claim 7 (depends on 1) The shortening particle composition of claim 1, wherein the interesterified base oil is interesterified soybean oil and hydrogenated soybean oil. ### Claim 8 (depends on 1) The shortening particle composition of claim 1, wherein the hydrogenated soy oil has an iodine value (I.V.) of about 5 or less. ### Claim 9 (depends on 1) The shortening particle composition of claim 1, wherein the interesterified soy oil is present in an amount ranging from about 50% wt. to about 98% wt. of the shortening composition. ### Claim 10 (depends on 1) The shortening particle composition of claim 1, wherein the shortening composition comprises about 4% wt. to about 25% wt. hydrogenated soybean oil and about 75% wt. to about 96% wt. interesterified base soy oil. ### Claim 11 (depends on 1) A dry mix for a batter or dough comprising the shortening particle composition of claim 1. ### Claim 12 A shortening particle composition comprising: a plurality of shortening particles wherein the particles comprise a shortening composition that comprises: (i) an interesterified soy oil; and (ii) hydrogenated soy oil; wherein the interesterified base oil and the hardstock fat are prepared from a base oil composition comprising one or more non-tropical base oils; wherein the shortening composition has a Solid Fat Content (SFC) profile, based on linear regression of SFC values at 10° C., 21.1° C., 26.7° C., 33.3° C., and 40° C., that fits the equation: y=mx+b where: y is SFC in % solids; m ranges from about −0.45 to −1.77 (% solids/° C.); x is the temperature in ° C.; and b ranges from about 45 to about 74 (% solids); and wherein the shortening composition has a Mettler Drop Point of about 54° C. to about 62° C. ### Claim 13 (depends on 12) The shortening particle composition of claim 12, wherein the shortening particle composition has an SFC profile having an x-intercept ranging from about 42° C. to about 84° C. ### Claim 14 (depends on 12) The shortening particle composition of claim 12, wherein the shortening particle composition has an SFC profile having an x-intercept ranging from about 95° C. to about 102° C. ### Claim 15 (depends on 12) The shortening particle composition of claim 12, wherein the shortening particle composition has an SFC profile having a y-intercept ranging from about 40% to about 74% solids. ### Claim 16 (depends on 1) A dough product comprising: a dough composition comprising flour, water, and a leavening agent; and a plurality of shortening particles of claim 1 distributed throughout the dough composition. ### Claim 17 (depends on 12) A dough product comprising: a dough composition comprising flour, water, and a leavening agent; and a plurality of shortening particles of claim 12 distributed throughout the dough composition.