New shortening system

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.

Patent

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Details

426554, 426606, A21D 1000, A21D 1004, A21D 1308, A23D 500

Patent

active

044566263

ABSTRACT:
A shortening for preparing moist, light and tender cakes is disclosed. The shortening comprises a fat or oil and an emulsifier which consists essentially of from about 10% to about 20% of propylene glycol mono-fatty acid esters and from about 3% to about 20% of hydrophilic polyglycerol ester (percentages are based on the weight in the shortening). The ratio of polyglycerol ester to propylene glycol monoester is about from about 2:1 to 7:1. This shortening system can be used in preparing baking mixes. Surprisingly, even in an add-oil preparation the cake is moist yet light and tender.

REFERENCES:
patent: 3528823 (1970-09-01), Rossen
patent: 3549383 (1970-12-01), Menzies
patent: 3751265 (1973-08-01), Seiden

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