Fat compositions and related methods, including shortening particles and shortening compositions without added non-interestified hardstock fat, and related products

Patent metadata

Field	Value
Publication number	US-9943084-B2
Application number	US-201213467439-A
Country	US
Kind code	B2
Filing date	May 9, 2012
Priority date	May 9, 2011
Publication date	Apr 17, 2018
Grant date	Apr 17, 2018

Abstract

Described are fat compositions (e.g., shortening composition and shortening particles) 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; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.

First claim

The invention claimed is:

1. Shortening particles consisting essentially of interesterified base oil having a stearic acid content of about 38 weight percent to about 56 weight percent and a Mettler Dropping Point of about 54° C. to about 66° C., and having an SFC profile that fits the equation
y=mx+b,
where:
y is the solid fat content (SFC) in % solids;
m is a slope of the SFC profile which ranges from about −1.0 to about −1.4 (% solids/° C.);
x is the temperature in ° C.; and
b is the y-intercept of the SFC profile;
where the SFC profile slope is determined by plotting SFC values as a function of temperature, the SFC values measured at 10° C., 21.1° C., 26.7° C., 33.3° C., and 40° C., fitting a line to the SFC values using numerical methods, and using linear regression to establish the slope and y-intercept of the fitted line.

2. Shortening particles according to claim 1 wherein the stearic acid content is about 40 weight percent to about 52 weight percent.

3. Shortening particles according to claim 1 wherein the shortening particles comprise less than about 2% wt. total trans fatty acids.

4. Shortening particles according to claim 1 wherein the shortening particles comprise less than about 68% wt. saturated fatty acids.

5. Shortening particles according to claim 1 wherein the shortening particles have an SFC profile having an x-intercept ranging from about 58° C. to about 75° C.

6. Shortening particles according to claim 1 wherein the y-intercept ranges from about 65% to about 95% solids.

7. Shortening particles according to claim 1 wherein the interesterified oil consists essentially of hydrogenated soybean oil and non-hydrogenated soybean oil.

8. Shortening particles according to claim 1 wherein the shortening particles comprise dispersed water.

9. The shortening particles of claim 1 , wherein the interesterified base oil is derived from non-tropical oils.

Assignees

• Seibold Jon Duke
• Erickson Braden J
• Oppenheimer Alan A
• Gen Mills Inc

Inventors

• Seibold Jon Duke
• Erickson Braden J
• Oppenheimer Alan A

Classifications

• A21D13/16

  Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough · CPC title

• A23D9/04

  Working-up · CPC title

• A23D7/003

  Compositions other than spreads (characterised by ingredients other than fatty acid triglycerides A23D7/0053) · CPC title

• A23D9/02

  characterised by the production or working-up · CPC title

• A21D2/16 Primary

  Fatty acid esters · CPC title