Note: Descriptions are shown in the official language in which they were submitted.
CA 02472948 2004-07-02
SHORTENINGS CONTAINING LITTLE OR NO TRANS
FATTY ACIDS
TECHNICAL FIELD
This invention relates to a shortening, and more particularly to a shortening
containing low or no trans-fatty acids.
BACKGROUND
Dietary consumption of foods high in trans fatty acids has been linked to
increased serum cholesterol content. While some products containing no or low
levels of
trans fat have already been introduced, there are several factors that have
limited the
introduction of low or no trans fat alternatives into the marketplace. For
example,
replacements of trans fat must provide at least comparable characteristics of
the final
food product (e.g., flavor, texture, flakiness). Many of these highly
desirable food
characteristics are best achieved through the use of trans fats or saturated
fats. Because
saturates are often associated with increased blood cholesterol levels, it is
not in the best
interests of consumers or the food industry to increase saturates as a means
to replace
trans fats.
Some of the commonly used techniques to provide food products containing
little
or no trans fat include interesterification of unhydrogenated oils with high
saturated fat
base oils, the use of improved vegetable oils obtained by traditional plant
breeding or
biotechnology, the use of jelling or texture building agents, use of
antioxidants to
increase oil stability, blending of vegetable oils with partially hydrogenated
fats, or a
combination of any of the above.
SUMMARY
The present invention describes blending fully hydrogenated hard fats having
no
trans fat with unhydrogenated liquid oils having low saturated fats to thereby
generate
shortenings having little or no trans fat and low saturated fats. Blending a
hard fat with a
liquid oil produces a shortening that is plastic at room temperature and at
initial baking
1
CA 02472948 2004-07-02
conditions. The present invention provides a shortening having little to no
trans fatty
acids and having low saturated fatty acids. The shortenings described herein
have
superior baking and frying attributes compared to commercially available
shortenings.
In one aspect, the invention provides a shortening having about 11% to about
18%
by weight hard fat and about 82% to about 89% by weight liquid oil (e.g.,
about 12.5%
by weight hard fat and about 87.5% by weight liquid oil; about 14% by weight
hard fat
and about 86% by weight liquid oil; about 16% by weight hard fat and about 84%
by
weight liquid oil; or about 18% by weight hard fat and about 82% by weight
liquid oil);
about 5% by weight hard fat and about 95% by weight liquid oil; or about 7% by
weight
1o hard fat and about 93% by weight liquid oil. A liquid oil used in such a
shortening can
have from about 0.1 % to about 7% a-linolenic acid based on total fatty acid
content. In
another aspect, the invention provides for shortenings having a solid fat
content at 100 C
of about 2.5% to about 13% and a trans-fatty acid content of about 0.5% to
about 1.4%.
In another aspect, the invention provides for food products containing a
shortening of the invention. Representative non-limiting examples of food
products
include cake doughnut mix, raised yeast doughnut mix, sugar cookie mix, frozen
biscuit
mix, fresh biscuit mix, and machined pastry dough. The invention also provides
for
edible compositions made using a shortening of the invention such as a toaster
pastry.
In an embodiment, a liquid oil used in a shortening of the invention has from
about 1.4% to about 4.0% a-linolenic acid. In some embodiments, a shortening
of the
invention can include an antioxidant. A shortening of the invention can
exhibit a solid fat
content at 92 F of about 4% to about 16% and/or a solid fat content at 104 F
of about 3%
to about 13%. By way of example, a shortening of the invention can have about
11 % to
about 25% by weight saturated fatty acids, about 50% to about 70% by weight
monounsaturated fatty acids; about 14% to about 23% by weight polyunsaturated
fatty
acids; less than about 5% trans-fatty acids (e.g., less than about 1.5% by
weight trans-
fatty acids, or about 0.5% to about 1.3% by weight trans-fatty acid isomers).
In yet another aspect, the invention provides for a fat product having an 18:1
content from about 40% to about 65%, an 18:2 content of about 7% to about 23%,
an
18:3 content of about 0% to about 3.0%, and less than about 1.5% by weight
trans-fatty
acids, based upon total fatty acid content; a fat product having an 18:1
content from about
2
CA 02472948 2004-07-02
45% to about 75%, an 18:2 content of about 3% to about 10%, an 18:3 content of
about
0% to about 3.0%, and less than about 1.5% by weight trans-fatty acids, based
upon total
fatty acid content; a fat product having an 18:1 content from about 50% to
about 80%, an
18:2 content of about 0% to about 5%, an 18:3 content of about 0% to about
2.5%, and
less than about 1.5% by weight trans-fatty acids, based upon total fatty acid
content; or a
fat product having a change in peroxide value (PV) of less than 5 meq/kg after
15 days of
accelerated aging.
In another aspect, the invention provides for food products comprising such
fat
products. Representative non-limiting examples of food products include cake
doughnut
lo mix, raised yeast doughnut mix, sugar cookie mix, frozen biscuit mix, fresh
biscuit mix,
and machined pastry dough. The invention also provides for edible compositions
made
using a shortening of the invention such as a toaster pastry.
By way of example, a fat product of the invention can exhibit a solid fat
content at
92 F of about 4.0 to about 13.0; and/or a solid fat content at 100 F of
about 3.0 to about
12Ø A fat product of the invention also can have about 0.5% to about 1.3% by
weight
trans-fatty acid isomers; or an 18:0 content of about 5.0% to about 15.0%
based on total
fatty acid content.
Representative liquid oils that can be used in a shortening or fat product of
the
invention include, without limitation, canola oil, sunflower oil, safflower
oil, and soybean
oil. Representative hard fats that can be used in a shortening or fat product
of the
invention include, without limitation, fully-hydrogenated cottonseed oil,
cottonseed oil
stearine, fully-hydrogenated soybean oil, soybean oil stearine, fully-
hydrogenated palm
oil, palm oil stearine, fully-hydrogenated canola oil, and canola oil
stearine.
In still another aspect, the invention provides for methods of making a
shortening.
Such methods generally include providing a blend comprising about 11 % to
about 18%
by weight hard fat and about 82% to about 89% by weight liquid oil, the liquid
oil having
from about 0.1% to about 7% a-linolenic acid based on total fatty acid
content; cooling
the blend; and tempering the blend to make the shortening. For example, the
cooling step
can include cooling the blend to between about 65 F to about 82 F in a scraped
surface
3o heat exchanger for about 1.0 to about 1.8 minutes, and the tempering step
can include
tempering at a temperature of about 60 F to about 90 F for about 24 hours to
about 72
3
CA 02472948 2011-09-02
hours. In some embodiments, nitrogen can introduced into the blend during the
cooling
step.
In yet another aspect, the invention provides methods of making a baked edible
composition. Such methods generally include providing a food product made with
a
shortening or a fat product of the invention; and baking the food product.
In yet another aspect, the invention provides methods of making a fried edible
composition. Such methods generally include providing a food product made with
a
shortening or fat product of the invention; and frying the food product. In an
embodiment, the food product can be fried in a shortening or fat product of
the invention.
Unless otherwise defined, all technical and scientific terms used herein have
the
same meaning as commonly understood by one of ordinary skill in the art to
which this
invention belongs. Although methods and materials similar or equivalent to
those
described herein can be used in the practice or testing of the present
invention, suitable
methods and materials are described below. In addition, the materials,
methods, and
examples are illustrative only and not intended to be limiting. All
publications, patent
applications, patents, and other references mentioned herein are incorporated
by reference
in their entirety. In case of conflict, the present specification, including
definitions, will
control.
In accordance with an aspect of the present invention, there is provided a
shortening comprising about 11% to about 18% by weight hard fat and about 82%
to
about 89% by weight liquid oil, said liquid oil comprising canola oil and
having from
about 0.1% to about 4% a-linolenic acid by weight and less than about 5% trans-
fatty
acids by weight, both based on total fatty acid content.
In accordance with another aspect of the present invention, there is a fat
product
comprising a hard fat and a liquid oil that comprises canola oil, wherein the
hard fat is
about 11% to about 18% by weight of the fat product and said fat product has:
an 18:1
content from about 40% to about 65%, an 18:2 content of about 7% to about 23%,
an 18:3
content of about 0% to about 3.0%, and less than 1.5% trans-fatty acids, each
by weight
based upon total fatty acid content; and a change in peroxide value (PV) of
less than 5
meq/kg after 15 days of accelerated aging in accordance with the Schall Oven
test.
4
CA 02472948 2011-09-02
In accordance with another aspect of the present invention, there is provided
a
method of making a shortening comprising the steps of a) providing a blend
comprising
about 11% to about 18% by weight hard fat and about 82% to about 89% by weight
liquid
oil, said liquid oil comprising canola oil and having from about 0.1 % to
about 7% a-
linolenic acid by weight and less than about 5% trans-fatty acids by weight,
both based on
total fatty acid content; b) cooling said blend; and c) tempering said blend
to make said
shortening.
In accordance with another aspect of the present invention, there is provided
a
method of making a baked edible composition, comprising the steps of: a)
providing a
food product comprising the shortening of claim 1; and b) baking said food
product.
In accordance with another aspect of the present invention, there is provided
a
method of making a fried edible composition, comprising the steps of: a)
providing a food
product comprising the shortening of claim 1; and b) frying said food product.
In accordance with another aspect of the present invention, there is provided
a fat
product comprising a hard fat and a liquid oil that comprises canola oil,
wherein the hard
fat is about 11% to about 18% by weight of the fat product and said fat
product has: an
18:1 content from about 45% to about 75%, an 18:2 content of about 3% to about
10%, an
18:3 content of about 0% to about 3.0%, and less than 1.5% trans-fatty acids,
each by
weight based upon total fatty acid content; and a change in peroxide value
(PV) of less
than 5 meq/kg after 15 days of accelerated aging in accordance with the Schall
Oven test.
In accordance with another aspect of the present invention, there is provided
a fat
product having an 18:1 content from about 50% to about 80%, an 18:2 content of
about
0% to about 5%, an 18:3 content of about 0% to about 2.5%, and less than 1.5%
trans-
fatty acids, each by weight based upon total fatty acid content.
DETAILED DESCRIPTION
The present invention provides shortenings that are low in saturated fatty
acids and
in trans fatty acids, and that have superior baking and frying attributes when
compared to
commercially available vegetable and animal shortenings. The shortenings
described
herein
4a
CA 02472948 2011-09-02
have an oxidative stability equal to or better than the currently available
partially
hydrogenated vegetable and animal fat shortenings. The invention provides for
a
shortening that can be used to produce commercial and domestic baked and fried
products
with acceptable appearance, texture, shelf life, and other important
properties.
4b
CA 02472948 2004-07-02
Characterizing Shortenings
Double bonds in fatty acids in vegetable oils tend to be in the "cis"
configuration.
Hydrogenation of such oils results in the formation of fatty acids having
double bonds in
the "trans" configuration. Saturated fatty acids are fatty acids that lack a
carbon-to-
carbon double bond, and include myristic (C14:0), palmitic (C16:0), stearic
(C18:0), arachidic
(C20:0), and lignoceric (C24:0) acids.
Trans fatty acids include any trans isomer of a C14 through C24 fatty acid,
and can
be detected using, for example, a method described by Madison, et al. (1982,
J. Amer. Oil
Chem. Soc., 59:178-81). Free fatty acids are fatty acids that are not
esterified. The
amount of free fatty acids can be determined, for example, using American Oil
Chemists'
Society (AOCS) method Ca 5a-40. Fatty acid composition can be determined, for
example, using AOCS method Ce 1 e-9 1.
Iodine value (IV) is a measure of the unsaturated linkages in a fat and is
expressed
by the number of grams of iodine equivalent to halogen adsorbed by a 100 gram
sample
of fat. IV is a laboratory test; commercial fats do not contain iodine. IV can
be
measured, for example, using AOCS Official Method Cd 1-25, also known as the
Wijs
method. IV also can be determined from the fatty acid composition using AOCS
Method
Cd lc-85.
Peroxide value (PV) is a measurement of unsaturated fatty acids, which is the
primary oxidation product in oils, relative to total fatty acids. PV generally
is expressed
as milli-equivalents of peroxide-oxygen combined per kilogram of fat (meq/kg).
PV can
be determined, for example, using AOCS method Cd 8b-90.
Oxidative stability relates to how easily components of an oil oxidize, which
creates off-flavors in the oil. The Oil Stability Index (OSI) method is used
to determine
oils and fats' resistance to rancidity. OSI results are expressed in hours at
110 C. OSI
can be determined using an Oxidative Stability Instrument (Onion/Archer
Daniels
Midland, Decatur, Illinois). The Active Oxygen Method (AOM) is another
rancidity test
in which the fat to be tested is held at an elevated temperature (e.g., 98 C)
and through
which air is bubbled at a specified rate. A peroxide value is determined at
intervals. The
5
CA 02472948 2006-08-24
endpoint is reported in hours required to reach a peroxide value of 100
meq/kg. AOM
hours can be determined, for example, using AOCS method Cd 12b-92 or Cd 12-57.
The Schall oven method of accelerated aging is used to measure the oxidative
and
flavor stability of a fat or a fat-containing food product. The Schaal oven
method
involves examining samples of an oil or food product held at an elevated
temperature at
regular intervals. Sometimes the oil or food product is held in the dark.
Results are
reported as the time elapsing until a rancid odor or flavor- is detected.
Under certain
Schaal oven conditions, one day is approximately equivalent to one-month
storage in the
dark at ambient temperature.
Solid fat index (SFI) is an empirical measurement of the solid fat content of
a
sample over a defined temperature scale. SFI is a dilatometric procedure
relying on
volumetric changes occurring during melting and crystallization. See, for
example,
AOCS Official Method Cd 10-57 (re'vd 1989). Solid fat content (SFC) is the
actual
percent of solid fat at standard temperature points. SFC is typically measured
by pulsed
nuclear magnetic resonance (PNMR). See, for example, AOCS Official Method Cd
16b-
93. See, also, Baileys Industrial Oil & Fat products, 5`" Ed., John Wiley &
Sons, Inc.,
Vol. 4 (1996) for additional information on SFI and SFC.
The Mettler Drop Point (MDP) is the temperature at which a solid fat becomes
fluid to flow. The MDP can be determined, for example, using AOCS Official
Method
Cc 18-80 (re'vd 1989).
The color of an oil can be determined using, for example, AOCS method Cc 13b-
43, and using, for example, an American Oil Tintometer (e.g., Model AF715, The
Tintometer LTD., Salisbury, England). Color of oils is evaluated using a
series of red and
yellow standardized glass slides as references. Oil color, therefore, is
reported in values
of yellow and red.
Fry stability relates to the resistance to degeneration of the oil during
frying. "Fry
life" is the time it takes for the flavor of a product fried in an oil to
degrade to a set
sensory score.
Shelf-life stability of an oil or a food product made using an oil can be
determined
by analyzing food samples made with or cooked in the oil, and then packaged
and stored
6
CA 02472948 2009-10-13
in an oven at an elevated temperature to accelerate aging. "Shelf-life" is the
time it takes
for a food product to degrade to a set sensory score.
Flavor stability is the time it takes for the flavor of an oil to degrade to a
set
sensory score.
Preparation of Shortenings
The term "shortening" refers to an oil (i.e., a fat product) that is plastic
at room
temperature. See, for example, Campbell et al., Food Fats and Oils, 8th Ed.,
Institute of
Shortening and Edible Oils, Washington D.C. A shortening of the present
invention is a
combination of a hard fat (e.g., fully-hydrogenated cottonseed oil, cottonseed
oil stearine,
fully-hydrogenated soybean oil, soybean oil stearine, fully-hydrogenated palm
oil, palm
oil stearine, fully-hydrogenated canola oil, or canola oil stearine) and a
liquid oil,
preferably one low in saturated fats, such as canola oil, sunflower oil,
safflower oil, or
soybean oil. A shortening of the present invention possesses very little, if
any, trans-fatty
acids and possesses low levels of saturated fatty acids. Therefore,
shortenings described
herein are especially suitable for use in food products and/or for frying
foods.
As indicated above, a number of different liquid oils can be used in a
shortening
of the invention. Although hydrogenated liquid oil can be used, liquid oil
that has not
been hydrogenated and has little or no trans fatty acids (e.g., contains less
than 2% or less
than 1% trans fatty acids) is preferred. Non-limiting examples of suitable
liquid oils that
TM
can be used in a shortening of the invention include Clear Valley 65 (CV 65;
Cargill,
TM TM
Minnetonka, MN), Clear Valley 75 (CV 75; Cargill, Minnetonka, MN), and Clear
Valley
TM TM 85 (CV 85; Cargill, Minnetonka, MN). CV 65, CV 75, a T
TK4 and CV 85 are refined, bleached
and deodorized oils produced from seeds of low I-linolenic acid Brassica napus
plant
TM TM TM
lines. Table 1 shows the typical characteristics of CV 65, CV 75, and CV 85.
Table 1
also includes the typical characteristics of a representative high oleic
sunflower oil.
7
CA 02472948 2004-07-02
Table 1. Characteristics of CV 65, CV 75, and CV 85 Oils
CV 65 CV 75 CV 85 High Oleic
Oil Oil Oil Sunflower Oil
Oleic Acid, % 60-70 73-80 78-85 78-86
Linoleic Acid, % 15-25 8-15 3-8 6-12
Erucic Acid, % <2 <2 <2 ND*
I-Linolenic Acid, % 2-5 2-5 1.5-3.5 <0.5
Total Sats, % 6-7.5 6-7.5 5-7 8-10
Trans Fatty acids, % 0.5-1.1 0.5-1.1 0.5-1.1 0
IV <115 <95 <89 <87
AOM, hours -30 -37 -65 >100
*ND, not detectable
The I-linolenic acid content in the CV 65 oil typically is from about 2.5% to
about
4.5%. CV 65 oil has an oleic acid content of about 60% to about 75% by weight,
a
linoleic acid content of about 15% to about 25% by weight, and an erucic acid
content of
less than about 2% by weight. The CV 65, CV 75, and CV 85 oils have a trans-
fatty acid
content of about 0.5% to about 1.1%. CV 65 oil generally has an iodine value
of less
than about 115 and an AOM value of about 30 hours; CV 75 oil generally has an
iodine
value of less than about 95 and an AOM value of about 37 hours; CV 85 oil
generally has
an iodine value of less than about 89 and an AOM value of about 65 hours.
Liquid oils used in shortenings of the invention are generally refined,
bleached
and deodorized (RBD) oils. Refining refers to removing most if not all free
fatty acids
and other impurities such as phosphatides or protein substances from a crude
oil. One
common method of refining is done by treating an oil with a strong base,
followed by
extensive washings with water. Bleaching refers to a process that removes
natural
pigments (carotenoids, chlorophylls, and xanthophylls) and other impurities
such as metal
s
CA 02472948 2009-10-13
cations (e.g., Fe, Cu, and Zn). Bleaching can be done by absorbing such
pigments and/or
cations on a natural bleaching earth or clay, which is usually added to an oil
under
vacuum and high temperature. Deodorizing refers to the removal of relatively
volatile
trace components (e.g., ketones, aldehydes, alcohols,) from an oil that
contribute to
flavor, odor, and color. Deodorizing is usually done by injecting steam into
an oil heated
to high temperatures (e.g., 400-425 F) under high vacuum (e.g., <5 mm Hg).
A hard fat used in a shortening described herein contains few or no double
bonds
in fatty acyl moieties of the fat. In some embodiments, a fat having
unsaturated bonds
can be hydorgenatioed to form a hard fat suitable for use as described herein.
Hydrogenation can be done, for example, at a high temperature and under high
pressure.
Standard batch hydrogenation equipment featuring internal steam heating and
water-
TM
cooling can be used. A nickel catalyst such as Nysosel SP7 (Engelhard,
Cleveland, OH),
or Pricat 9908 (Unichem, Emmerich, Germany) can be used during hydrogenation.
See,
for example, U.S. Patent Nos. 1,275,405; 1,390,687; 4,163,750; and 6,218,556.
If a seed
oil is hydrogenated, it typically is hydrogenated to an Iodine Value (IV) to
less than 5
meq (e.g., less than 3 meq), which, in the case of cottonseed hard fat,
results in the
presence of less than 2% trans fatty acids.
The hard fat used in a shortening of the invention also can be a stearine
fraction.
The stearine fraction primarily consists of stearic acid, a saturated 18-
carbon fatty acid,
and palmitic acid, a saturated 16-carbon fatty acid. Fractionation methods
using
differences in melting point or volatility, for example, can be used to obtain
a stearine
fraction from, for example, cottonseed oil, soybean oil, palm oil, and canola
oil.
The hard fat and the liquid oil are combined at a ratio of between 11% and 18%
hard fat, and 82% and 89% liquid oil. Blending of the liquid oil and the hard
fat requires
melting of the hard fat, which can be done prior to, during, or after addition
of the liquid
oil. Hard fats suitable for use in the invention typically melt at about 136 F
to about
147 F. Antioxidants (see below) can be added to the blend.
The blend is then moved into one or more scraped-surface heat exchangers,
which
can utilize, for example, glycol, brine, freon, or liquid ammonia as a means
to cool the
heat exchanger(s). The blend is pumped through the heat exchanger(s) and
sufficient
heat is removed by super cooling to cause crystallization (solidification) of
the fat. The
9
CA 02472948 2004-07-02
solidified product exiting the votator is a homogeneous composition with
homogeneous
consistency. Votation followed by agitation in, for example, a "pin" unit,
facilitates the
formation of crystal structure such that the resulting shortening is smooth in
appearance
and firm in consistency. By varying the conditions of the votation process,
products for
different applications (e.g., baking, creaming, or frying) can be produced.
Votation is
also known as plasticizing.
Nitrogen can be introduced into the blend at the time of entry into the
scraped
surface heat exchanger. The nitrogen provides for improved creaminess and a
white
appearance of the final shortening product.
Upon exiting of the blend from the votator, the crystals begin to matrix very
rapidly and a firm shortening is formed. The liquid oil is interspersed with
the crystals of
the hard fat, forming a uniform shortening. The shortening can be tempered,
for
example, at 65 F to 90 F for 24 to 96 hours to allow the crystal structure to
develop and
stabilize.
The shortenings of the invention that contain a hard fat other than palm oil
(e.g.,
cottonseed, soybean, safflower, and canola) have an average oxidative
stability of about
to about 45 AOM hours in the absence of an antioxidant and generally exceeds
about
60 AOM hours in the presence of an antioxidant. The MDP of the shortenings
generally
is about 100 F to about 140 F. The solid fat content (SFC) for a
representative
20 shortening of the invention is as follows: at 50 F, about 5% to about 20%;
at 70 F, about
4% to about 18%; at 80 F, about 3.5% to about 17%; at 92 F, about 3% to about
15%; at
100 F, about 2.5% to about 13%; and at 104 F, about 2% to about 12%. The
shortenings
of the invention can have an average IV of about 75 to about 105, and an
average
peroxide value of about 0.20 meq/kg to about 1.1 meg/kg. The shortenings of
the
25 invention generally have the following fatty acid profiles: an average
saturated fatty acid
content of about 11 % to about 25%; an average total trans fatty acid content
of about 0%
to about 2%; an average I-linolenic acid content of about 1.4% to about 4.0%;
an average
monounsaturated fatty acids of about 50% to about 70%; and an average
polyunsaturated
fatty acid content of about 14% to about 23%.
The shortenings of the invention containing, for example, palm oil or palm
kernal
oil (e.g., fully-hydrogenated or stearine fraction) as the hard fat can have
an oxidative
CA 02472948 2004-07-02
stability of about 75 to 90 AOM hours (in the presence of an antioxidant). The
MDP of
shortenings containing palm oil generally is about 115 F to 130 F. Shortenings
of the
invention that contain palm oil typically have a solid fat content (SFC) as
follows: at
50 F, about 25% to about 45%; at 70 F, about 15% to 35%; at 80 F, about 12% to
about
28%; at 92 F, about 10% to about 20%; at 100 F, about 7% to about 17%; and at
104 F,
about 6% to about 16%. The shortenings of the invention containing palm oil
also can
have an average IV of about 65 to about 80, and an average peroxide value of
about 0
meq/kg to about 6 meg/kg. The shortenings of the invention containing palm oil
as the
hard fat generally have the following fatty acid profiles: an average
saturated fatty acid
content of about 25% to about 40%; an average total trans fatty acid content
of about 0%
to about 1.3%; an average I-linolenic acid content of about 0.8% to about
1.7%; an
average monounsaturated fatty acids of about 45% to about 65%; and an average
polyunsaturated fatty acid content of about 10% to about 20%.
Common additives can be added to the shortening of the present invention such
as
stabilizers, flavoring agents, emulsifiers, anti-spattering agents, colorants,
or antioxidants.
See, for example, Campbell et al., Food Fats and Oils, 8`l' Ed., Institute of
Shortening and
Edible Oils, Washington, D.C. for information on a variety of additives.
The above-described shortenings provide unique solid fat content profiles that
are
different from that of shortenings produced with hydrogenated oils or other
blends of oils.
Food Products
The shortenings described herein can be incorporated into doughs or mixes to
make food products such as donuts, pizzas, crusts (e.g., pie crusts), cookies,
biscuits,
pastries (e.g., toaster pastries), bread, or the cream in a cream-filled food
product (e.g.,
Oreo cookies). Since the shortenings described herein contain little to no
trans-fatty
acids, food products made with such shortenings contain reduced levels of or
no trans-
fatty acids per serving compared to the same food product made using many
other known
shortenings.
Nutrition Facts label serving sizes are based on the amount of food
customarily
3o eaten at one time (called the "reference amount") as reported from
nationwide food
consumption surveys. (USDA & DHHS, 2000, Nutrition and Your Health: Dietary
11
CA 02472948 2004-07-02
Guidelines for Americans, Fifth Ed., Home and Garden Bulletin No.23). Serving
sizes
are based on reference amounts in one of three ways (FDA Center for Food
Safety and
Applied Nutrition, 2000, Food Labeling and Nutrition). For bulk products, such
as
cereals and flour, the Nutrition Facts labels use common household terms such
as cup,
tablespoon, teaspoon, and fluid once at a quantity that is closest to the
reference amount
for that item. For products that are usually divided from consumption, such as
cake or
pizza, the serving size is a fractional amount of the product (e.g., "1/4
pizza"). Products
that come in defined, discrete units- such as eggs and sliced products- are
normally listed
as the number of whole units that most closely approximates the reference
amount. For
example, cookies have a reference amount of 30g. Thus, the serving size on a
package of
cookies weighing about 30 g each would be "1 cookie."
A food product also can be made using shortening flakes. Flaked shortenings
can
be more evenly distributed in the food product during manufacturing, thereby
reducing
production time and energy costs. Flaked shortenings can result in a flakier
crust or a
softer crumb depending on the food product, because, typically, they are not
"released"
until the food product is baked by a consumer. The shortenings described
herein also can
be used in an icing product, or as a coating on a food product.
A food product also or alternatively can be cooked (e.g., fried) in a
shortening
described herein. The normal temperature range for frying with a shortening of
the
invention is 325 F to 375 F. Most foods cook rapidly in this range and develop
a golden
color, crisp texture and good flavor. Frying time is longer at lower
temperatures, and
results in lighter color, less flavor, and increased oil absorption.
Food products can be evaluated using mechanized procedures such as DIPIX
instrumentation (Ottawa, Canada). DIPIX technology provides inspection
systems for
food products. DIPIX Inspection Systems can inspect the 3-dimensional
features such
as thickness, height, and end-to-end or center-to-end slope, the 2-dimensional
features
such as length, width, minimum diameter, maximum diameter, and ovality, and
bake
color features such as bake color of edges, background, and ridges and
valleys. DIPIX
Inspection Systems also can inspect the optical density of a food product to
detect holes
3o and/or uncooked portions of a food product. Additional information can be
found at
dipix.com on the World Wide Web.
12
CA 02472948 2004-07-02
A food product and the effect of a particular ingredient or process also can
be
evaluated by examining the sensory attributes of a food product. Sensory
attributes
include, for example, color, tenderness, amount of cracking, gumminess,
chewiness,
moistness, hardness, flavor quality, mouth coating, finger oiliness, and
graininess.
Sensory attributes of food products are usually determined by a trained
sensory panel. A
sensory panel refers to those individuals involved in the sensory evaluation
of the edible
food product. Panelists are pre-screened to be able to detect the flavor
differences in the
particular product tested and are trained in sensory descriptions. A panel
provides
qualitative and quantitative scores for the sensory evaluation that are
referenced against
calibrated standards.
Either or both the DIPIX results and the sensory panel results can be
analyzed
for statistical significance. Statistical significance generally refers to ap-
value of less
than 0.05, e.g., ap-value of less than 0.025 or ap-value of less than 0.01,
using an
appropriate parametric or non-parametric measurement, e.g., a one-tailed two-
sample t-
test. Standard deviation was also measured for many features.
The invention will be further described in the following examples, which do
not
limit the scope of the invention described in the claims.
EXAMPLES
Example 1-Making a shortening having little or no trans fatty acids
Liquid, low I-linolenic acid RBD canola oil (CV 65 ) was combined with
different amounts of fully hydrogenated cottonseed hard fat as indicated below
in Tables
2, 3, 4, and 5. The processing conditions are shown in Table 2. The
combination was
fully melted at approximately 130 F to produce a blend. If indicated,
antioxidants were
added to the blend before votation to increase the oxidative stability of the
oils to greater
than 70 hours AOM as measured by an OSI instrument.
The blend was votated through a scraped surface heat exchanger called a "C"
unit.
The heat exchanger was cooled with refrigerated liquids that include glycol,
brine, or
freon. The blend was cooled through the "C" unit to 65 F to 82 F. The rapid
cooling
13
CA 02472948 2009-10-13
through the scraped surface heat exchanger resulted in super-cooled oil
crystals that
remained fluid. Retention time in the "C" unit was typically 0.5 to 0.7 min.
Immediately after passing through the scraped surface heat exchanger, the
cooled
blend was passed through a pin unit. Some heat from crystallization was
evident through
the pin unit, where temperatures of the blend exiting the pin unit were
typically 2 F to
5 F higher than the inlet temperature. The retention time in the pin unit was
typically 0.5
to 1.0 min.
Table 2. Formulation and Processing Conditions
TM Shortenings TM TM
Formulation TE-3-70 TE-3-125 TE-3-50
CV 65 RBD, % 93.0 87.5 95.0
Cottonseed Hard Fat (CSHF), % 7.0 12.5 5.0
Process Conditions
Blend Tank Temp, C 50-55 60 50-55
Votator Temp, `C' Unit, C 21-23 23-26 21-23
Votator Temp, Pin Unit, C 23-25 27-30 22-24
If indicated, nitrogen was introduced into the blend at the oil inlet flow of
the
scraped-surface heat exchangers. Upon exiting of the blend from the scraped-
surface
heat exchanges and the pin unit, the crystals began to matrix very rapidly and
a
shortening was formed. The shortening was tempered at 65 F to 90 F for about
48 hours
to allow the crystal structure to develop and stabilize.
The shortenings remained in a stable crystal structure at room temperatures.
As
the amount of hard fat was increased to approximately 7%, the shortening could
be stored
at typical warehouse temperatures of 80 F for several months without
separation of the
liquid oil from the crystal matrix.
Tables 3, 4, and 5 show the analysis of the indicated shortenings and Table 6
TM
shows the analysis of a commercial Progressive Baker All Purpose Shortening
(Cargill,
Minnetonka, MN). Table 7 shows the results of the Schaal Oven Tests to examine
the
stability of the shortenings. The Schaal oven test was performed according to
AOCS
Method Cg 5-97.
Table 3. Analysis of Shortenings
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CA 02472948 2009-10-13
TM TM TM
TE-3-50 TE-3-70 TE-3-125
CV 65 RBD, % 95.0 93.0 87.5
Cottonseed Hard Fat (CSHF), % 5.0 7.0 12.5
Free Fatty Acids, % 0.04 0.05 0.05
Peroxide Value, meq/kg 0.45 0.80 0.90
Mettler Drop Point, F 111.7 113.0 128.1
AOM, hours 34.60 37.12
Fatty Acid Profile, %
C16:0 5.8 5.6 6.2
C16:1 0.3 0.3 0.3
C18:0 7.1 6.0 7.3
C18:1 62.1 62.8 61.6
C18:2 19.7 19.4 18.9
C18:3 1.9 2.0 2.0
C20:0 1.1 1.0 1.0
C20:1 1.2 1.3 1.2
C22:0 0.5 0.5 0.5
C22:1 0.2 0.2 0.2
C24:0 0.3 0.3 0.3
C24:1 0.1 0.4 0.3
Total Saturated FA, % 14.9 13.5 15.4
Total trans FA, % 1.1 1.1 1.1
Iodine Value 93.7 94.3 92.2
Solid Fat Content, %
50 F 7.5 9.9 16.3
70 F 6.1 8.0 14.0
80 F 5.3 7.1 12.8
92 F 4.5 6.1 11.2
100 F 3.7 5.1 9.5
104 F 2.9 4.6 8.8
Additives none none none
Table 4. Analysis of Shortenings
TM TM TM TM
TE-3-70 TE-3-125 TE-3-140 TE-4-350
CV 65 RBD, % 93.0 87.5 86.0 65.0
Cottonseed Hard Fat (CSHF), % 7.0 12.5 14.0
Fractionated Palm Oil, % 35.0
Free Fatty Acids, % 0.04 0.04 0.04 0.04
Peroxide Value, meq/kg 0.57 0.42 0.32 3.80
Mettler Drop Point, F 118.2 126.6 127.3 120.3
Color (5 '/4") 4.7Y; 5.1Y; 5.6Y;
Yellow; Red 0.5R 0.6R 0.6R
AOM, hours 90.5 94.8 94.3 81.7
Fatty Acid Profile, %
C16:0 5.9 7.1 7.3 27.6
C16:1 0.2 0.2 0.2 0.2
C18:0 7.7 11.7 12.5 3.2
C18:1 62.5 58.7 57.0 50.9
CA 02472948 2004-07-02
C18:2 18.5 17.3 17.0 14.2
C18:3 2.0 1.9 1.8 1.3
C20:0 0.8 0.8 0.8 0.6
C20:1 1.2 1.1 1.1 0.8
C22:0 0.4 0.5 0.5 0.2
C22:1 0.1 0.1 0.1 0.2
C24:0 0.3 0.5 0.8 0.2
C24:1 0.1 0.2 0.3 0.1
Total Saturated FA, % 15.2 20.4 22.4 32.4
Total trans FA, % 1.3 1.0 1.0 0.7
Iodine Value 92.2 86.6 84.4 72.6
Solid Fat Content, %
50 F 8.4 14.3 15.8 33.3
70 F 7.3 12.8 14.1 23.8
80 F 6.6 11.8 13.0 19.1
92 F 5.2 10.1 11.1 15.0
100 F 4.7 8.7 9.8 12.3
104 F 4.0 8.4 8.8 11.1
Additives
TBHQ, ppm 150 150 150 150
Nitrogen at Votation yes yes yes yes
Table 5. Analysis of Shortenings
TE-3-50 TE-3-160
CV 65 RBD, % 95.0 84.0
Cottonseed Hard Fat (CSHF), % 5.0 16.0
Free Fatty Acids, % 0.03 0.03
Peroxide Value, meq/kg 0.55 0.62
Mettler Drop Point, F 111.5 129.3
AOM, hours 80.3 91.3
Fatty Acid Profile, %
C16:0 5.8 7.1
C16:1 0.3 0.3
C18:0 7.0 13.4
C18:1 62.4 59.9
C18:2 19.2 14.2
C18:3 1.9 2.0
C20:0 1.0 0.8
C20:1 1.3 1.1
C22:0 0.4 0.4
C22:1 0.2 0.1
C24:0 0.3 0.2
C24:1 0.2 0.2
Total Saturated FA, % 14.5 22.1
Total trans FA, % 0.7 0.7
Iodine Value 93.3 82.9
Solid Fat Content, %
50 F 7.3 18.4
16
CA 02472948 2009-10-13
70 F 5.9 16.3
80 F 5.0 15.3
92 F 4.0 13.3
100 F 3.1 11.8
104 F 2.8 10.8
Additives
TBHQ, ppm 150 150
Nitrogen at Votation yes yes
Table 6. Analysis of Control Shortening
All Purpose Shortening
Ingredients Partially hydrogenated soybean oil;
partially hydrogenated cottonseed oil
Free Fatty Acids, % 0.05 max
Peroxide Value, meq/kg 1.0 max
Mettler Drop Point, F 112 to 119
AOM, hours 75 min
Total Saturated FA, % 22 to 25
Total trans FA, % 30 to 33
Solid Fat Content, %
50 F 27 to 33
70 F 17 to 21
80 F
92 F 10 to 17
100 F
104 F 7 to 12
Additives
Nitrogen at Votation yes
Table 7. Shortening Stability Study - Schaal Oven Tests
TM TM TM
Crisco* E-3-5 TE-3-7 FE-3-125TE-3-14( E-3-16 E-4-35
FAD (Day 0)
14:0 0.19 0.07 0.09 0.13 0.14 0.15 0.55
16:0 14.88 5.75 5.46 6.57 6.89 7.05 29.41
16:1 0.20 0.30 0.30 0.28 0.30 0.27 0.34
18:0 12.24 7.04 7.06 11.16 11.82 13.42 3.37
18:1 37.16 62.36 63.33 59.65 58.45 59.94 49.20
18:2 31.38 19.24 18.97 17.62 17.66 14.22 13.87
18:3 2.76 1.88 2.04 1.90 1.86 2.03 1.25
20:0 0.39 0.97 0.70 0.69 0.76 0.82 0.55
20:1 0.23 1.28 1.22 1.15 1.14 1.14 0.77
20:2 0.02 0.06 0.05 0.05 0.05 0.04 0.03
22:0 0.32 0.44 0.36 0.35 0.37 0.40 0.22
22:1 0.04 0.17 0.05 0.05 0.13 0.09 0.18
24:0 0.11 0.28 0.20 0.19 0.21 0.22 0.14
24:1 0.06 0.16 0.18 0.21 0.21 0.21 0.12
Total Trans 10.5 0.7 0.7 0.6 0.7 0.7 0.5
Total Sats 28.14 14.54 13.86 19.09 20.19 22.05 34.23
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CA 02472948 2004-07-02
Day 0
PV 0.06 0.55 0.46 0.57 0.34 0.62 3.90
Odor 9 9 8 9 9 9 8
Color, red 0.5 0.6 0.7 0.7 0.7 0.7 2.0
Color, yellow 4.0 7.0 0.0 7.0 6.0 8.0 11.0
Flavor 9 8 8 8 9 8 8/7
FFA, % 0.04 0.03 0.03 0.03 0.03 0.03 0.04
AOM 34.47 80.26 84.67 87.41 87.46 91.34 79.59
Day 1
PV 0.11 0.66 0.67 0.85 0.56 0.69 3.95
Odor 8 9 8/7 8 8 8 8/7
Color, red 0.7 1.0 0.7 0.7 0.7 1.0 2.0
Color, yellow 4.0 7.0 6.0 8.0 7.0 8.0 13.0
Flavor 8 8 8 8 8 8 7
Day 3.,f
PV 0.27 0.81 0.79 0.99 0.71 0.90 4.35
Odor 8 8/7 7 8 8 8 7/6
Color, red 1.0 1.1 1.1 1.1 1.0 1.2 2.5
Color, yellow 7.0 8.0 7.0 8.0 9.0 9.0 13.0
Flavor 8 7 7 7/8 7/8 8/7 7/6
Day 6
PV 2.35 1.40 1.11 1.21 1.16 1.21 4.60
Odor 7/8 7 7/6 7 7 7 6
Color, red 1.2 1.3 1.3 1.3 1.3 1.3 2.0
Color, yellow 13.0 9.0 9.0 9.0 10.0 11.0 14.0
Flavor 7/8 7 7/6 7 7 7 7/6
Day 9
PV 13.68 1.93 1.57 1.79 1.66 1.92 4.88
Odor 7/6 7/6 6 7/6 7 6 6/5
Color, red 1.2 1.5 1.5 1.5 1.5 1.5 2.5
Color, yellow 14.0 10.0 10.0 10.0 11.0 12.0 15.0
Flavor 6 6 6 6 6 6 6/5
Day 13 `~` ..
PV 25.94 2.50 2.23 2.38 2.03 2.25 5.18
Odor 6/5 5 4/3 4/3 5 5 5/4
Color, red 1.2 1.5 2.0 1.5 1.5 1.6 2.5
Color, yellow 14.0 11.0 10.0 10.0 12.0 12.0 15.0
Flavor 5 5 3 4/3 5 5 4
Day 15
PV 28.92 2.85 2.44 2.61 2.39 2.56 5.51
Odor 2 5/4 2 2 3 2 3/2
Color, red 1.5 2.0 2.0 2.0 1.5 1.7 2.5
Color, yellow 14.0 12.0 12.0 11.0 12.0 12.0 15.0
Flavor 1 4 1 2 2 2 2
* Crisco = partially hydrogenated soybean and cottonseed oils,
mono- and di-glycerides.
Example 2-Preparation of shortenings
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CA 02472948 2009-10-13
RBD CV 65 Canola oil and deodorized cottonseed stearine were combined in
different amounts as indicated below. These blends were votated and then
tempered.
The results obtained are shown below.
Experiment 1 involved votating 227 kg of a blend of 93% CV 65 and 7%
cottonseed stearine; 227 kg of a blend of 95% CV 65 and 5% cottonseed
stearine; and
227 kg of a blend of 87.5% CV 65 and 12.5% cottonseed stearine.
Experiment 2 involved votating 1300 kg of a blend of 87.5% CV 65 and 12.5%
cottonseed stearine; 650 kg of a blend of 86% CV 65 and 14% cottonseed
stearine; and
550 kg of a blend of 93% CV 65 and 7% cottonseed stearine.
Experiment 3 involved votating 935 kg of a blend of 84% CV 65 and 16%
cottonseed stearine; and 935 kg of a blend of 95% CV 65 and 5% cottonseed
stearine.
The ingredients were combined in stainless steel jacketed tanks. The RBD CV 65
was added first and then the cottonseed stearine. The mixture was then heated
to 70
5 C and maintained at that temperature until all the stearine had dissolved.
150 ppm of
TM
an anti-oxidant (TBHQ; Eastman Chemical Co., Kingsport, TN) was added to the
blend.
The mixture was then cooled to 60 + 5 C prior to votation.
The crystallization of blends by rapid heat removal using an externally cooled
scraped surface heat exchanger results in the creation of small uniform &-
prime crystals
in the shortening. The votator was set-up to run on glycol as a cooling medium
and the
scraped-surface heat exchangers were configured in series so that after the A
unit, the
partially-chilled blend passed to the C unit. From the C unit, the shortening
passed to the
agitated B unit or "pin" unit. In Experiment 1, nitrogen was not added during
votation.
In Experiments 2 and 3, 12-15% nitrogen was added to the discharge side of the
votator
pump. The shortening then passed through an extrusion valve that was placed
after the B
unit. The RPM of the A & C units was set at 400 rmp and the B unit was set at
100 RPM
for all runs. The glycol temperature was set at -8 C for all the runs. The
operating
parameters for all runs are shown below in Table 8.
Table 8. Parameters for Making Shortenings
Product A Unit C Unit B Unit Extension
Experiment RBD CV Feedrate Outlet Outlet Outlet o z Pressure
65:CSHF (kg) ( C) C ( C) (~0) (PSI)
19
CA 02472948 2009-10-13
1 95:5 --100 31-32 22-23 23-24 0 0
1 93:7 -100 32-34 22-23 23-25 0 0
1 87.5:12.5 -100 33-34 25-26 28-29 0 0
2 93:7 100-105 26-28 22-23 23-24 12-15 50
2 87.5:12.5 100-120 29-32 22-24 27-30 12-15 65
2 86:14 120-130 NA 22-24 30-32 12-15 65
3 95:5 95-100 31-33 21-22 22-23 12-15 95-110
3 84:16 100-110 40-44 27-30 38-40 12-15 175-190
The following was used for votation: Scraped surface A unit with a 2 1/4"
diameter concentric shaft (3" x 12" Model IC312A, Serial #81175VA; Chemtron
Corp.,
Louisville, KY); agitated B unit (4" x 17 3/4" Model 201848, Serial #B668;
Chemtron
Corp., Louisville, KY); and scraped surface C unit with a 2 1/8" diameter
eccentric shaft
(3" x 12" Model IE312A, Serial #81175VA; Chemtron Corp., Louisville, KY). The
votated product was packaged into 4-liter and 20-liter plastic pails.
The shortenings containing 12.5% or 14% cottonseed stearine were tempered for
48 hours at a temperature between 23-26 C. The shortenings containing 5% or 7%
cottonseed stearine were tempered for 48 hours at a temperature between 20-22
C. The
shortening containing 16% cottonseed stearine was tempered for 48 hours at a
temperature between 25-28 C.
The shortening was analyzed using the following methods:
Peroxide Value AOCS Cd 8-53
Free Fatty Acids AOCS Ca 5a-40
TM TM
Color Auto Tintometer Lovibond Colour, PFX 990
Mettler Drop Point AOCS Cc 18-80
There were no anomalies noted in the votation of the different blends.
Example 3-Yeast Donuts
To test the efficacy and functionality of the shortenings described in Tables
3, 4,
and 5, food products were made using such shortenings and compared to food
products
made using a commercially available hydrogenated vegetable oil and animal
shortening.
An American Institute of Baking (AIB) formula was used to evaluate the
shortenings in a yeast-leavened donut. The formulas and processes for
screening are
described below. The control baking formula included Master Chef All-Purpose
CA 02472948 2009-10-13
Vegetable Shortening (non-emulsified; Cargill, Minnetonka, MN) in the dough
and the
TM
control donuts were fried in Hi-Melt Donut Frying Shortening (Cargill,
Minnetonka,
MN). Each test shortening, e.g., TE-4-350, TE-3-125, or TE-3-70 was used in a
dough
and as the respective frying shortening.
Yeast Donut Formula grams %
Flour (bread) (Pillsbury ) 60 40.00
Flour (cake) (Softasilk ) 20 13.33
Sugar Retail (C&H ) 5 3.33
Shortening 9 6.00
Non-Fat Dry Milk (Fischer low heat) 4.6 3.07
Salt (Morton ) 1.4 0.93
Yeast (Red Star Cake(D) 5 3.33
Water 45 30.00
150 100.000
Each dough was mixed in a 300 g bowl farinograph mixer set to 25 C until peak
development was reached. The dough was dried in the farinograph bowl for 1
minute.
The yeast was then dispersed in water. The water/yeast slurry was added to the
farinograph bowl and mixed for 2 minutes on speed #2. The shortening was added
and
each dough was mixed to a peak Brabender Unit (BU; see below) (about 15 to 20
minutes
total). Dough temperature was between 80 F and 85 F. The dough was rested in a
mixing bowl covered with saran wrap for about 10 minutes, and sheeted to about
0.5
inches (setting #7). Light dusting flour was used during sheeting. The donuts
were cut
with a cutter having a 3" outer cut and a 1" center cut. The dough was placed
on Pam -
sprayed proofing screens on a small tray, and the trays were placed in the
proofer (105 F
dry, 100 F wet) for 30 minutes. The donuts were placed into frying oil (370 F)
for 40
seconds on one side and 45 seconds on the other side. Donuts were fried in the
following
order: control 1, TE-3-125, TE-4-350, TE-3-70, and control 2. The donuts were
removed
from the oil and placed on a rack for cooling. Duplicate control doughs were
made to
help distinguish potential processing effects from shortening effects.
21
CA 02472948 2004-07-02
The donuts were analyzed for volume, height, diameter and color using DIPIX
technology (Table 9). DIPIX results are reported as an average of 5 donuts
with the
corresponding standard deviation (SD).
Finished donuts were held at ambient temperature for three to four hours
before
being served blind to the sensory panel. Sensory results were averaged and the
means
determined using ANOVA (Stat Soft ). Results from the sensory panel are shown
in
Table 10.
A single donut from each batch was also placed in the center of a paper towel
for
24 hours to determine the amount of oil capable of being wicked from the
donut.
Physical attributes
Mix Time
All doughs required about a 10-minute mix to achieve peak Brabender Unit (BU).
Shortening type had no apparent effect on mix time. See Table 11.
Dough Brabender Unit (BU)
All doughs resulted in finished BU's in the range of 690 to 710. Shortening
type
had no apparent effect on dough BU. See Table 11.
Peak Height
The average height of donuts made using each of the test shortenings were
within
one standard deviation of the average height of control donuts. Shortening
type had no
apparent effect on the average height of yeast donuts.
Diameter
The average diameter of donuts made using each of the test shortenings were
within one standard deviation of the average diameter of control donuts.
Shortening type
had no apparent effect on the average diameter of yeast donuts.
Volume
The average volumes of donuts made using each of the test shortenings were
within one standard deviation of the average volume of control donuts.
Shortening type
had no apparent effect on the volume of yeast donuts.
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CA 02472948 2004-07-02
Color
The color scores of donuts made using each of the test shortenings were within
one standard deviation of the color scores of control donuts. Shortening type
had no
apparent effect on yeast donut color.
Oil Absorption
The donuts made using each of the test shortenings wicked more oil onto a
paper
towel than the amount wicked by control donuts. Donuts made using the TE-3-70
test
shortening appeared to wick more oil onto a paper towel than donuts made using
the TE-
3-125 or TE-4-350 test shortenings.
Sensory attributes (significance = p<O.05)
Color
There were no significant differences in color between donuts made using each
of
the test shortenings and the control donuts.
Tenderness
The donuts made using TE-3-125 were significantly less tender than donuts made
using the other test shortenings or the control donuts.
Gumminess
There were no significant differences in gumminess between donuts made using
each of the test shortenings and the control donuts.
Moistness
There were no significant differences in moistness between donuts made using
each of the test shortenings and the control donuts. Donuts made using TE-3-
125 were
directionally lower in moistness than donuts made using the other test
shortenings or the
control donuts.
Flavor Quality
There were no significant differences in flavor quality between donuts made
using
each of the test shortenings and the control donuts. The control donuts
appeared to be
directionally higher in flavor quality than the donuts made using each of the
test
shortenings.
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CA 02472948 2004-07-02
Mouth Coating
There were no significant differences in mouth coating between donuts made
using each of the test shortenings and the control donuts.
Finger Oiliness
There were no significant differences in finger oiliness between donuts made
using each of the test shortenings and the control donuts.
Graininess
There were no significant differences in graininess between donuts made using
each of the test shortenings and the control donuts.
Table 9. DIPIX Results for Yeast Donuts
Height (mm) SD (mm)
Control 1 32.0 1.05
Control2 33.1 0.85
TE-3-125 32.2 0.74
TE-3-70 32.8 0.61
TE-4-350 33.5 1.42
Diameter (mm) SD (mm)
Control 1 93.4 1.95
Control2 94.8 -2.57
TE-3-125 93.6 1.13
TE-3-70 93.7 1.73
TE-4-350 93.0 2.01
Volume cm SD cm
Control 1 171.5 9.5
Control 2 181.6 10.5
TE-3-125 175.5 6.4
TE-3-70 178.3 9.2
TE-4-350 169.0 10.9
Color SD
Control 1 32.2 1.1
Control2 36.3 1.24
TE-3-125 35.1 3.5
TE-3-70 34.0 3.1
TE-4-350 33.8 0.8
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CA 02472948 2004-07-02
Hole
Area SD (mm2)
mm 2
Control 1 93.4 1.95
Control 2 94.8 -2.57
TE-3-125 93.6 1.13
TE-3-70 93.7 1.73
TE-4-350 93.0 2.01
Table 10. Yeast Donut Sensory Panel Results
Panelist Color Tenderness Gumminess Moistness Flavor Mouth Finger Grainin
Quality Coat Oil ess
1 Control 25 35 15 35 50 15 35 20
2 Control 38 46 12 46 40 29 14 10
3 Control 25 39 45 45 45 15 12 20
4 Control 30 45 40 40 40 20 25 25
5 Control 52 20 13 28 20 35- 35 36
6 Control 15 45 20 45 40 15 10 10
Mean 30.8 38.3 24.2 39.8 39.2 21.5 21.8 20.2
1 Control 25 35 15 35 50 15 25 25
2 Control 38 46 12 44 35 49 10 20
3 Control 25 40 45 45 45 15 12 20
4 Control 30 40 50 40 30 45 50 15
5 Control 40 30 25 45 25 43 42 15
6 Control 20 50 10 45 45 10 20 5
Mean 29.7 40.2 26.2 42.3 38.3 29.5 26.5 16.7
1 TE-4-350 30 40 15 35 55 25 35 20
2 TE-4-350 38 39 15 44 29 30 10 10
3 TE-4-350 30 35 45 45 45 15 13 20
4 TE-4-350 30 30 30 30 5 35 20 20
5 TE-4-350 33 38 20 40 30 31 28 20
6 TE-4-350 25 45 20 45 35 10 15 15
Mean 31.0 37.8 24.2 39.8 33.2 24.3 20.2 17.5
CA 02472948 2004-07-02
1 TE- 35 35 15 35 55 15 35 15
2 TE03 38 39 20 39 21 54 24 20
7
3 TE- 25 40 45 45 45 15 12 20
4 TEo 30 40 50 46 13 20 40 20
5 TEo 33 25 9 30 20 40 37 27
6 TEo 20 45 10 45 40 20 15 10
Mean 30.2 37.3 24.8 40.0 32.3 27.3 27.2 18.7
1 T125 25 30 15 30 50 20 35 20
2 T125 38 32 20 30 24 43 5 5
3 T125 25 39 45 45 45 15 13 20
4 T125 30 30 30 30 20 30 30 20
5 T125 52 15 18 39 20 30 31 21
6 T125 10 40 15 40 40 20 5 5
Mean 30.0 31.0 23.8 35.7 33.2 26.3 19.8 15.2
Table 11. Brabender Units of Doughs
Control1 TE-3-125 TE-4-350 TE-3-70 Control2
BU 690 720 710 690 710
Mix time min 10.5 10.5 10.5 10.5 10
5
Sensory results were analyzed using Duncan's means testing (Stat Soft ) (Table
12).
26
CA 02472948 2004-07-02
Table 12. Yeast Donut Sensory
Duncan test; Variable Tenderness
Approximate Probabilities for Post Hoc Tests
Cell Error: Between MS = 23.003, Degrees of Freedom df) = 20.000
Sample 37.333 38.333 40.167 37.833 31.000
1 TE-3-70 0.737264 0.360220 0.858648 0.033345
2 Control 1 0.737264 0.515629 0.858648 0.023145
3 Control2 0.360220 0.515629 0.435736 0.006509
E54 TE-4-350 0.858648 0.858648 0.435736 0.028821
TE-3-125 0.033345 0.023145 0.006509 0.028821
lo Example 4-Cake Donuts
An AIB formula was used to evaluate the shortenings in a cake donut. The
formulas and processes are described below. The control formula included
Master
Chef All-Purpose Vegetable Shortening (non-emulsified) in the dough. The
control
dough was fried in Hi-Melt Donut Frying Shortening. The indicated test
shortenings
were used in the donut doughs and as the frying shortening. Duplicate control
doughs
were made to help separate potential process effects from shortening effects.
Cake Donut Formula AIB Formula
L O/Oj
Cake Flour (Softasilk ) 373.3 29.28
Bread Flour (Pillsbury ) 160 12.55
Granulated Sucrose (C&H ) 231.3 18.14
Dextrose 10.7 0.84
NFDM (Fischer low heat) 38.7 3.04
Salt (Morton ) 12 0.94
Baking Soda (Arm & Hammer ) 8 0.63
SAPP 40 (FMC ) 11 0.86
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CA 02472948 2004-07-02
Nutmeg (McCormick ) 0.65 0.05
Mace (McCormick ) 0.4 0.03
Liquid Egg Yolk 100 7.84
Shortening 33.3 2.61
Vanilla (McCormick ) 2.7 0.21
Water 292.7 22.96
1274.75 100.0
The dry ingredients were mixed on low speed in a Kitchenaid 5 qt mixer. The
liquids and shortening were added and mixed for 1 minute on low and 2 minutes
on
medium. The donut maker was set to setting #3, and the donuts were fried at
370 F for
45 seconds on the first side and 35 seconds on the second side.
The donuts were analyzed on the DIPIX machine for volume, height, diameter,
and color. DIPIX results are reported as an average of 9 donuts with the
corresponding
standard deviation (SD) (Table 13).
Finished donuts were held at ambient temperature for three to four hours
before
being served blind to the sensory panel. Sensory results were averaged (Table
14) and
the means were tested using ANOVA and Duncan's means testing (Stat Soft ).
A single donut from each batch was also placed in the center of a paper towel
for
24 hours to determine the amount of oil capable of being wicked from the
donut.
Physical attributes
Height
The average height of donuts made using each of the test shortenings were
within
one standard deviation of the average height of control donuts. Shortening
type had no
apparent effect on the average height of cake donuts.
Diameter
The average diameter of donuts made using each of the test shortenings were
within one standard deviation of the average diameter of control donuts.
Shortening type
had no apparent effect on the diameter of cake donuts.
Volume
The average volumes of donuts made using each of the test shortenings were
within one standard deviation of the average volume of control donuts.
Shortening type
had no apparent effect on the volume of cake donuts.
28
CA 02472948 2004-07-02
Color
The color scores of donuts made using each of the test shortenings were within
one standard deviation of the color score of control donuts. Shortening type
had no
apparent effect on the color of cake donuts.
Oil absorption
The donuts made using each of the test shortenings wicked more oil onto a
paper
towel than the amount wicked by control donuts. Donuts made using the TE-3-70
test
shortening appeared to wick more oil onto a paper towel than those made using
the TE-3-
125 and TE-4-350 test shortenings.
Sensory attributes (significance = p<O.05)
Color
There were no significant differences in color between donuts made using each
of
the test shortenings and the control donuts.
Tenderness
There were no significant differences in tenderness between donuts made using
each of the test shortenings and the control donuts.
Gumminess
There were no significant differences in gumminess between donuts made using
each of the test shortenings and the control donuts.
Moistness
There were no significant differences in moistness between donuts made using
each of the test shortenings and the control donuts.
Flavor Quality
The donuts made using the TE-4-350 test shortening had significantly less
flavor
quality than the donuts made using the other test shortenings or the control
donuts.
Mouth Coating
There were no significant differences in mouth coating between donuts made
using each of the test shortenings and the control donuts.
Finger Oiliness
Donuts made using the TE-3-70 and the TE-3-125 test shortenings were judged as
having significantly higher finger oiliness than the control donuts. Donuts
made using
29
CA 02472948 2004-07-02
the TE-3-70 shortening were judged as having the highest finger oiliness.
Donuts made
using the TE-4-350 shortening appeared to be directionally higher in finger
oiliness
compared to control donuts.
Graininess
Donuts made using the TE-3-70 test shortening had significantly finer
graininess
than the control donuts and donuts made using the TE-4-350 test shortening.
Table 13. DIPIX Results for Cake Donuts
Height (mm) SD (mm)
Control 1 25.9 1.4
Control2 30.3 1.6
TE-3-125 28.9 1.6
TE-3-70 28.7 1.8
TE-4-350 28.2 1.3
Diameter SD (mm)
(min)
Control 1 71.3 3.3
Control 2 68.6 2.6
TE-3-125 70.1 2.2
TE-3-70 69.5 3.1
TE-4-350 70.9 3.2
Volume cm SD cm
Control 1 98.1 3.9
Control 2 110.9 3.7
TE-3-125 109.1 4.7
TE-3-70 105.5 5.7
TE-4-350 107.9 4.9
Color* SD
Control 1 17.0 2.45
Control 2 14.4 0.98
TE-3-125 13.2 1.94
TE-3-70 13.9 1.2
TE-4-350 15.1 2.1
*higher number = lighter
CA 02472948 2004-07-02
Hol
(nun2 area SD (nun2)
Control 1 204.9 110.2
Control2 37.5 36.6
TE-3-125 79.7 80.1
TE-3-70 113.7 94.7
TE-4-350 113.1 100.8
Table 14. Cake Donut Sensory
Panelist Color Tender- Gummi- Moist ness Flavor Mouth Finger Grain-
ness ness Quality Coat Oiliness iness
1 Control 1 30 40 10 40 50 25 30 35
2 Control 1 22 35 10 30 40 12 13 44
3 Control 1 25 37 30 30 47 12 15 29
4 Control 1 32 20 29 50 30 15 15 42
Control 1 30 40 40 40 40 10 20 10
6 Control 1 35 45 10 35 35 20 5 40
Mean 29 36.2 21.5 37.5 40.3 15.7 14.7 33.3
Panelist Color Tender- Gummi- Moist-ness Flavor Mouth Finger Grain-
ness ness Quality Coat Oiliness iness
1 TE-3-125 30 30 10 40 50 20 25 40
2 TE-3-125 31 35 13 40 45 13 13 22
3 TE-3-125 33 32 30 28 42 12 19 29
4 TE-3-125 33 28 6 46 40 16 20 33
5 TE-3-125 40 40 50 40 30 30 30 25
6 TE-3-125 30 50 20 40 35 20 6 16
Mean 32.8 35.8 21.5 39.0 40.3 18.5 18.8 27.5
Panelist Color Tender- Gummi- Moist-ness Flavor Mouth Finger Grain-
ness ness Quality Coat Oiliness iness
1 TE-3-70 30 30 10 40 50 15 25 30
2 TE-3-70 30 40 10 31 44 12 13 28
3 TE-3-70 31 33 30 28 42 12 23 21
4 TE-3-70 33 28 6 46 40 10 14 26
5 TE-3-70 40 40 40 40 24 22 30 10
6 TE-3-70 30 45 10 34 30 26 15 10
Mean 32.3 36.0 17.7 36.5 38.3 16.2 20.0 20.8
Tender- Gummi- Flavor Mouth Finger Grain-
Panelist Color ness ness Moist-ness Quality Coat Oiliness iness
1 TE-4-350 30 30 10 35 45 15 25 40
2 TE-4-350 22 40 10 30 44 12 13 28
3 TE-4-350 27 32 30 30 42 12 19 29
4 TE-4-350 33 38 20 40 10 25 15 42
5 TE-4-350 40 40 40 40 5 15 30 15
6 TE-4-350 30 50 10 35 35 25 6 26
Mean 30.3 38.3 20.0 35.0 30.2 17.3 18.0 30.0
31
CA 02472948 2004-07-02
Panelist Color Tender-ness Gummi-ness Moist-ness Flavor Mouth Finger
Graininess
Quality Coat Oiliness
1 Control2 30 40 10 45 45 20 20 35
2 Control2 31 40 13 40 40 12 13 28
3 Control2 23 39 24 34 46 12 14 38
4 Control2 33 20 20 50 30 15 5 25
Control2 30 40 50 50 40 10 30 20
6 Control2 40 50 10 34 40 15 6 40
Mean 31.2 38.2 21.2 42.2 40.2 14.0 14.7 31.0
The volume of donuts from each batch was evaluated using a displacement test.
The results for six donuts from each batch were averaged, and indicated that
the volume
5 of the donuts made using the test shortenings was similar to the volume of
control donuts.
Example 6-Biscuits
The biscuit recipe shown below was used to evaluate the effects of the test
shortenings in biscuits. The control biscuits included Master Chef All-
Purpose
1o Vegetable Shortening (non-emulsified) in the dough. All biscuit doughs were
mixed and
kneaded by hand.
Biscuit Formula
%
Sugar (C&H ) 30 2.33
Shortening 210 16.30
Salt (Morton ) 12 0.93
Baking Powder (Calument ) 36 2.80
Whole milk 400 31.06
Cake flour (Softasilk ) 300 23.29
Bread flour (Pillsbury ) 300 23.29
1288 100.00
Biscuits were made as follows. Dry ingredients were sifted into a bowl.
Refrigerated shortening was cut into the dry ingredients until the consistency
was coarse.
The liquids were combined and added to the dry ingredients. The dough was hand
mixed
until soft, and kneeded lightly 10 to 20 times for about 30 seconds. The dough
was rolled
between 0.5" metal rails to achieve a 0.5"-thick sheeted dough. Seven cm
diameter
biscuits were cut out, placed in ZipLock freezer bags, and frozen at -10 F.
The biscuits
32
CA 02472948 2004-07-02
were thawed at room temperature for 30 minutes, and baked at 425 F for 15 to
20
minutes.
The donuts were analyzed on a DIPIX machine for volume, height, diameter,
and color. DIPIX results are shown below in Table 15 and are reported as an
average
of 6 biscuits with the corresponding standard deviation (SD).
Finished biscuits were held at ambient temperature for 15 minutes before being
served blind to the sensory panel. Sensory results were averaged (Table 16)
and means
tested using ANOVA and Duncan's means testing (Stat Soft ) (Tables 17 and 18).
Physical attributes
Average Height
The average height of biscuits made using test shortening TE-3-125 was
slightly
higher than that of biscuits made using the other test shortenings or of the
control
biscuits.
Diameter
The average diameters of biscuits made using each of the test shortenings were
within one standard deviation of the average diameter of control biscuits.
Shortening
type had no apparent effect on the average diameter of biscuits.
Volume
The volume of biscuits made using TE-4-350 appeared to be slightly lower than
the volume of biscuits made using the other test shortenings or the volume of
control
biscuits.
Color
The color of biscuits made using TE-3-70 appeared slightly lighter than the
color
of control biscuits and biscuits made using TE-3-125. The color differences,
however,
may be due to the location of a biscuit in a bake pan and/or the location of a
biscuit in an
oven. Biscuits placed on the edge of a pan tended to be darker than those in
the center of
a pan.
Sensory attributes (significance = p<O. 05)
Color
The color of biscuits made using TE-3-70 appear lighter in color than the
color of
biscuits made using the other test shortenings or the control biscuits. The
color
33
-- --- ------- - ------ -
CA 02472948 2004-07-02
differences, however, may be due to location of a biscuit in a bake pan and/or
the location
of a biscuit in an oven. Biscuits placed on the edge of a pan tended to be
darker than
those in the center of a pan.
Tenderness
There were no significant differences in tenderness between biscuits made
using
each of the test shortenings and the control biscuits.
Gumminess
There were no significant differences in gumminess between biscuits made using
each of the test shortenings and the control biscuits.
Moistness
There were no significant differences in moistness between biscuits made using
each of the test shortenings and the control biscuits.
Flavor Quality
There were no significant differences in flavor quality between biscuits made
using each of the test shortenings and control biscuits.
Mouth Coating
There were no significant differences in mouth coating between biscuits made
using each of the test shortenings and control biscuits.
Finger Oiliness
There were no significant differences in finger oiliness between biscuits made
using each of the test shortenings and control biscuits.
Graininess
There were no significant differences in graininess between biscuits made
using
each of the test shortenings and control biscuits.
Table 15. DIPIX Results for Biscuits
Average Height SD (mm)
mm
Control 1 27.3 1.32
TE-3-125 29.7 0.82
TE-3-70 26.4 0.53
TE-4-350 26.1 0.6
34
CA 02472948 2004-07-02
Diameter (nun) SD (mm)
Control 1 69.2 0.93
TE-3-125 68.2 0.73
TE-3-70 68.9 0.94
TE-4-350 68.3 0.62
Volume cm SD cm
Control 1 103 5.5
TE-3-125 102.1 4.7
TE-3-70 98.9 3.3
TE-4-350 95.8 2.1
Color SD
Control 1 39.3 7.05
TE-3-125 36.5 1.85
TE-3-70 47.3 5.06
TE-4-350 43.6 4.76
Table 16. Biscuit Sensory
Panelist Color Tender- Gununi- Moistness Flavor Mouth Finger Grain-
ness ness Quality Coat Oiliness iness
1 Control 1 27 35 15 30 55 10 20 45
2 Control 1 30 38 10 15 35 5 5 38
3 Control 1 35 25 20 20 50 10 10 20
4 Control 1 28 29 15 26 29 14 7 23
5 Control 1 24 40 40 30 30 30 30 30
6 Control 1 30 30 15 35 40 25 2 20
Mean 29.0 32.8 19.2 26.0 39.8 15.7 12.3 29.3
Panelist Color Tender- Gummi- Moistness Flavor Mouth Finger Grain-
ness ness Quality Coat Oiliness iness
1 TE-3-125 35 35 20 30 50 10 15 45
2 TE-3-125 40 28 5 15 35 8 5 44
3 TE-3-125 40 20 34 6 50 30 16 26
4 TE-3-125 35 34 22 17 40 14 7 23
5 TE-3-125 35 40 40 30 30 30 30 30
6 TE-3-125 40 50 15 40 40 20 5 15
Mean 37.5 34.5 22.7 23.0 40.8 18.7 13.0 30.5
Panelist Color Tender- Gummi- Moistness Flavor Mouth Finger Grain-
ness ness Quality Coat Oiliness iness
1 TE-3-70 20 30 25 35 45 10 15 40
2 TE-3-70 30 19 3 15 35 10 5 30
3 TE-3-70 10 15 30 10 40 50 30 30
4 TE-3-70 24 39 12 27 20 30 5 36
5 TE-3-70 30 40 45 38 30 30 30 35
6 TE-3-70 20 45 10 35 30 15 5 20
Mean 22.3 31.3 20.8 26.7 33.3 24.2 15.0 31.8
CA 02472948 2004-07-02
Panelist Color Tender- Gummi- Moistness Flavor Mouth Finger Grain-
ness ness Quality Coat Oiliness iness
1 TE-4-350 27 30 30 40 40 10 20 40
2 TE-4-350 30 28 8 15 35 10 5 40
3 TE-4-350 35 24 34 10 50 35 30 25
4 TE-4-350 24 48 20 38 30 21 6 19
TE-4-350 25 40 40 30 30 30 30 25
6 TE-4-350 26 45 20 40 35 15 5 25
Mean 27.8 35.8 25.3 28.8 36.7 20.2 16.0 29.0
Panelist Color Tender- Gummi- Moistness Flavor Mouth Finger Grain-
ness ness Quality Coat Oiliness iness
1 Control2 40 35 15 35 50 10 20 45
2 Contro12 40 23 3 15 35 10 10 30
3 Control2 45 20 22 30 50 20 30 38
4 Control2 30 23 30 20 11 15 9 13
5 Control2 50 40 50 45 30 30 45 35
6 Control2 45 50 10 45 40 20 5 15
Mean 41.7 31.8 21.7 31.7 36.0 17.5 19.8 29.3
5
Table 17. Biscuit Sensory-Color
Duncan test; Variable Color
Approximate Probabilities for Post Hoc Tests
Cell Error: Between MS = 29.177, Degrees of Freedom d = 20.000
(1) (2) (3) (4) (5)
Sample 22.333 29.000 41.667 27.833 37.500
1 TE-3-70 0.055288 0.000041 0.093211 0.000215
2 Control 1 0.055288 0.000902 0.712392 0.013173
3 Control2 0.000041 0.000902 0.000489 0.196657
4 TE-4-350 0.093211 0.712392 0.000489 0.007539
5 TE-3-125 0.000215 0.013173 0.196657 0.007539
36
CA 02472948 2004-07-02
Table 18. Biscuit Sensory-Finger Oil
Duncan test; Variable Finger Oil
Approximate Probabilities for Post Hoc Tests
Error: Between MS = 19.980, Degrees of Freedom (df) = 20.000
Cell No. (1) (2) (3) (4) (5)
Sample 15.000 12.333 19.833 16.000 13.000
1 TE-3-70 0.340605 0.090392 0.702616 0.447577
2 Control 1 0.340605 0.015256 0.207180 0.798908
3 Control2 0.090392 0.014256 0.153183 0.023165
4 TE-4-350 0.702616 0.207180 0.153183 0.284807
TE-3-125 0.447577 0.798908 0.023165 0.284807
Example 7-Sugar Cookies
5 The recipe shown below was used to evaluate the test shortenings in sugar
cookies. The control formula included Master Chef All-Purpose Vegetable
Shortening
(non-emulsified) in the dough.
Sugar Cookies Grams %
Sugar (C&H ) 374 31.17
Shortening 226 18.83
Salt (Morton ) 7 0.58
Sodium Bicarbonate (Arm & Hammer ) 4 0.33
Vanilla (McCormick ) 2 0.17
Whole eggs 75 6.25
Whole milk 61 5.08
Cake flour (Softasilk ) 225.5 18.79
Bread flour (Pillsbury ) 225.5 18.79
1200 100.00
The sugar, shortening, salt, sodium bicarbonate and vanilla were mixed in a
KitchenAid 5 quart mixer on low speed (1) for 3 min. The eggs were added and
mixed
on low speed for 3 min. The milk was added and mixed on low speed for 1 min.
The
flours were sifted and added to the mixture. The mixture was mixed on low
speed for 1
min. The cookie dough was deposited on a sheet pan liner using an ice cream
scoop.
The dough was baked at 400 F for 12 min, and the cookies were placed on a rack
to cool.
37
CA 02472948 2004-07-02
The cookies were weighed (Table 19), and analyzed on a DIPIX machine for
volume, height, diameter, and color. DIPIX results are reported as an average
of 9
sugar cookies with the corresponding standard deviation (SD) (Table 20).
Finished cookies were held at ambient temperature for 15 days before being
served blind to the sensory panel. Sensory results were averaged (Table 21)
and means
tested using ANOVA and Duncan's means testing (Stat Soft(&) (Table 22).
Physical attributes
Average Height
The average height of cookies made using each of the test shortenings were
within one standard deviation of the average height of control cookies.
Shortening type
had no apparent effect on the average height of cookies.
Diameter
The diameter of cookies made using TE-3-125 appeared to be slightly larger
than
the diameter of cookies made using the other test shortenings or the control
cookies.
Volume
The volume of cookies made using TE-3-125 appeared to be slightly larger than
the volume of cookies made using the other test shortenings or the control
cookies.
Color
The color of cookies made using TE-3-125 and TE-3-70 appeared to be slightly
darker than cookies made using TE-4-350 or control cookies.
Sensory attributes (significance = p<O. 05)
Color
Cookies made using TE-3-125 and TE-3-70 were significantly darker than
cookies made using TE-4-350 or control cookies.
Cracking
There were no significant differences in cracking between cookies made using
each of the test shortenings and the control cookies.
Hardness
There were no significant differences in hardness between cookies made using
each of the test shortenings and the control cookies.
38
------------
CA 02472948 2004-07-02
Chewiness
There were no significant differences in chewiness between cookies made using
each of the test shortenings and the control cookies.
Moistness
Cookies made using TE-4-350 were significantly more moist than cookies made
using TE-3-70 or TE-3-125, or control cookies.
Flavor Quality
There were no significant differences in flavor between cookies made using
each
of the test shortenings and control cookies.
Mouth Coating
There were no significant differences in mouth coating between cookies made
using each of the test shortenings and control cookies.
Table 19. Average Weight of Sugar Cookies
Shortening Weight
Control 10.7
TE-3-125 11.3
TE-3-70 10.4
TE-4-350 11.1
Table 20. DIPIX Results for Sugar Cookies
Average Height SD (mm)
m
m Control 1 12.0 0.28
TE-3-125 11.9 0.18
TE-3-70 12.4 0.51
TE-4-350 12.5 0.57
Diameter (mm) SD (mm)
Control 1 51.1 0.71
TE-3-125 53.2 0.33
TE-3-70 50.0 0.64
TE-4-350 51.1 0.96
39
CA 02472948 2004-07-02
Volume cm SD cm
Control 1 24.0 0.92
TE-3-125 26.5 0.18
TE-3-70 24.5 1.29
TE-4-350 25.7 1.03
Color SD
Control 1 29.5 1.70
TE-3-125 24.8 1.09
TE-3-70 23.7 1.34
TE-4-350 30.4 1.77
Table 21. Sugar Cookie Sensory
Panelist Color Cracking Hardness Chew Moistness Flavor Mouth
Quality Coat
1 Control 25 35 25 5 10 50 20
2 Control 30 30 30 0 10 20 10
3 Control 35 33 42 3 12 40 10
4 Control 25 42 20 3 33 50 17
5 Control 28 32 30 20 20 39 11
6 Control 15 35 20 0 15 40 10
Mean 26.3 34.5 27.8 5.2 16.7 39.8 13.0
Panelist Color Cracking Hardness Chew Moistness Flavor Mouth
Quality Coat
1 TE-3-125 35 30 25 5 10 55 10
2 TE-3-125 40 20 30 0 10 30 10
3 TE-3-125 40 40 42 3 10 40 10
4 TE-3-125 33 42 27 7 33 50 17
5 TE-3-125 33 29 28 20 17 39 11
6 TE-3-125 25 40 30 0 10 40 10
Mean 34.3 33.5 30.3 5.8 15.0 42.3 11.3
Panelist Color Cracking Hardness Chew Moistness Flavor Mouth
Quality Coat
1 TE-4-350 25 40 30 5 10 45 20
2 TE-4-350 30 30 30 0 10 40 10
3 TE-4-350 25 28 49 3 12 40 12
4 TE-4-350 24 42 20 7 40 50 5
5 TE-4-350 30 35 33 19 22 39 11
6 TE-4-350 15 30 25 0 15 45 10
Mean 24.8 34.2 31.2 5.7 18.2 43.2 11.3
CA 02472948 2004-07-02
Panelist Color Cracking Hardness Chew Moistness Flavor Mouth
Quality Coat
1 TE-3-70 25 35 20 5 10 45 15
2 TE-3-70 50 40 30 0 10 35 10
3 TE-3-70 40 33 42 3 10 40 12
4 TE-3-70 40 42 27 3 33 50 17
TE-3-70 33 32 22 15 19 39 18
6 TE-3-70 30 20 15 0 10 40 10
Mean 36.3 33.7 26.0 4.3 15.3 41.5 13.7
Panelist Color Cracking Hardness Chew Moistness Flavor Mouth
Quality Coat
1 Control2 30 35 25 5 10 45 20
2 Control2 35 10 30 0 10 45 10
3 Control2 35 24 49 3 12 40 15
4 Control2 24 35 20 7 40 50 5
5 Control2 28 27 37 19 17 39 18
6 Control2 25 35 20 0 15 45 10
Mean 29.5 27.7 30.2 5.7 17.3 44.0 13.0
Table 22. Sugar Cookie Sensory-Color
Duncan test; Variable Color
Approximate Probabilities for Post Hoc Tests
Error: Between MS = 16.223, De ees of Freedom d = 20.00
Cell No. (1) (2) (3) (4) (5)
Sample 36.33 29.500 24.833 26.333 34.333
1 TE-3-70 0.010704 0.000194 0.000650 0.400138
2 Control 2 0.010704 0.070765 0.188556 0.050881
3 TE-4-350 0.000194 0.070765 0.526381 0.001032
4 Control 1 0.000650 0.188556 0.526381 0.003550
5 TE-3-125 0.400138 0.050881 0.001032 0.003550
5
OTHER EMBODIMENTS
It is to be understood that while the invention has been described in
conjunction
with the detailed description thereof, the foregoing description is intended
to illustrate
1o and not limit the scope of the invention, which is defined by the scope of
the appended
claims. Other aspects, advantages, and modifications are within the scope of
the
following claims.
41
