Flaky pie shells that maintain strength after filling

Details Flaky pie shells that maintain strength after filling Flaky pie shells that maintain strength after filling

1992-12-02

1995-01-17

Paden, Carolyn

Food or edible material: processes, compositions, and products

Edible casing or container

426391, 426496, 426553, 426804, A23L 110

Patent

active

053824407

ABSTRACT:
Flaky pie shells that maintain their structural integrity even when filled with high moisture fillings contain fats bearing short C.sub.2 to C.sub.4 acid residues and long, saturated C.sub.16 to C.sub.22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic and propionic acids. These fats are low in calories and low in palmitic acid and trans unsaturated acid residues. Pie shells made with the fats are tender and exhibit improved cohesiveness and mechanical strength during shipping, handling and storage.

REFERENCES:
patent: 3388997 (1968-06-01), Schaible
patent: 4479976 (1984-10-01), Lansbergen
patent: 5258197 (1993-11-01), Wheeler
Feuge 1955 Acetoglycerides Food Technology (Jun. issue) pp. 314-318.
Baur 1954 Aceten Fats Journal of the American Oil Chemists Society (Apr. issue) pp. 147-151.
Patton 1976 Biomedical Aspects of Lactation Pergamon Press New York pp. 78-83.

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