LOW TRANS FATTY ACID SHORTENING COMPOSITIONS
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United States of America Patent
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Issued Date -
Aug 21, 2008
app pub date -
Feb 16, 2007
filing date -
Feb 16, 2007
priority date (Note) -
Abandoned
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Abstract
Interesterified or blended shortening compositions having a relatively low proportion of trans fatty acid are described. The shortening compositions are made by blending or interesterifying low-linolenic soybean oil, including from 1 to 3.5 wt. % linolenic fatty acid moieties and from 0 to 2 wt. % trans fatty acid moieties, and a highly saturated fat including from 0 to 2 wt. % of trans fatty acid moieties. The interesterified or blended shortening composition has a trans-fatty acid moiety content of from 0 to 2 wt. %. These interesterified or simple blends are low in trans fatty acid, but are otherwise similar in composition and performance to partially hydrogenated vegetable oils. Products made from the compositions include baked goods, such as short bread cookies, biscuits, pie crusts, or puff pastry shells, or an icing such as cream icing.
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