Fluid shortening

Details Fluid shortening Fluid shortening

1978-08-03

1980-11-18

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 62, 426606, 426653, A21D 216, A23D 502

Patent

active

042346061

ABSTRACT:
An improved stabilized fluid shortening containing conditioning agents and softening agents for use in baking comprises about 4 to 10 weight parts of soft or hard mono- and diglyceride, about 2 to 8 weight parts of ethoxylated mono- and diglyceride, about 2 to 8 weight parts of a solid phase ester emulsifier selected from the group consisting of a succinylated mono- and diglyceride and an alkali or alkaline earth metal salt of an acyl lactylate, and about 40 to about 70 weight parts of liquid vegetable oil, wherein the fluid shortening is in a stabilized dispersion. The fluid shortening can be produced as a concentrate and can be hydrated with water to produce a hydrated fluid shortening.
The shortening may also contain about 0 to about 3 weight parts of solid stearine.

REFERENCES:
patent: 3433645 (1969-03-01), Egan et al.
patent: 3752675 (1973-08-01), Tsen et al.
patent: 3752770 (1973-08-01), Buddgemeyer
patent: 3914452 (1975-10-01), Norris
patent: 3943259 (1976-03-01), Norris

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