Note: Descriptions are shown in the official language in which they were submitted.
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SHORTENING SYSTEM
BACKGROUND
Fatty adds are composed of a carboxyl group and a hydrocarbon chain.
Individual fatty
acids are distinguished from one another by the nature of the hydrocarbon
chain. This
chain can vary in length from 4 to 24 carbon atoms and can be saturated,
monounsaturated (one double bond, MUFA) or polyunsaturated (two or more double
bonds, PUFA). The most common fatty acids in edible oils and fats are those
containing
18 carbons. These include: stearic acid (a saturated fatty acid), oleic acid
(a
monounsaturated fatty add), and linoleic and linolenic acids (polyunsaturated
fatty acids
containing two and three double bonds, respectively). The configuration of
octadecanoic
fatty acids is as follows:
Formula Common Name Abbreviation
COON Stearic 18:0
COOK Oleic 18:1 n-9 cis
COOg Lhioleic 18:2 n-6 cis
-- - COOS Linolenic 18:3 n-3 cis
COOA Eiaidlc 18:1 n-9 *=
Fatty add abbreviations are made according to the number of carbon atoms in
the
molecule and the number of cis ethylenic double bonds. The general assumption
is that
all multiple double bonds are methylene-Interrupted. The chemical nomenclature
requires that carbon atoms be counted from the carboxyl end of the fatty acid.
However,
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for biological activity carbon atoms are numbered from the terminal methyl
group to the
first carbon of the ethylenic bond. Such a classification is designated by the
symbol TQ-x,
'07'x, or n-x, nx, where x denotes the position of the double bond closest to
the terminal
methyl group. For example, linoleic acid with two double bonds, where one is
located on
the sixth carbon atom counted from the methyl group, will be abbreviated as
C18:2n-6.
In the case of unsaturated fatty acids, the carbon chain is bent into a fixed
position at the
double bond, resulting in several possible geometric isomers. When the
portions of the
chain are bent towards each other they are called cis; and when bent away from
each
other, trans. The natural configuration of fatty acids is cis, as shown for
oleic acid. The
corresponding trans configuration, elaidic acid, results in a straight chain.
Currently in the U.S., partially hydrogenated fats are employed in the
production of many
chemically leavened and yeast-raised bakery products (e.g., cakes, crackers,
cookies).
The partial hydrogenation of domestic oils originating from soybean,
cottonseed, corn,
sunflower, and/or canola allow the chemical reduction of the unsaturated fatty
acids to
saturated fatty acids which provide greater oxidative stability.
Hydrogenation is a physical modification of these liquid oils, imparting
thereto a solid fat
content and an increased melting point, as saturated fatty acids are solid at
room
temperature whereas unsaturated fatty acids are liquid at room temperature As
a result,
the oils which are naturally liquid can be transformed into a semi-solid fat
with a
particular melting profile. To provide maximum eating pleasure with this form
of the fats,
the hydrogenation process of these fats is highly controlled and allowed to
proceed only
partially, that is, to allow only some of the unsaturated fatty acids and/or
bonds thereof to
be reduced to the saturated form. These types of fats and fatty acids are
called "partially
hydrogenated fats" or "partially hydrogenated oils" or "partially hydrogenated
fatty acids".
In addition to the reduction of the unsaturated fatty acids to the saturated
form, in partial
hydrogenation, a side reaction occurs in which the natural form of the
unsaturated bond
(referred to as a cis isomer) will twist in the plane, to form what is
referred to as a trans
isomer of the bond of the of the unsaturated fatty acid.
Generally, cis isomers are those naturally occurring in food fats and oils.
Although very
small amounts of trans isomers occur in fats from ruminants or can result from
the
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deodorization step in refining of vegetable fats and oils, most trans isomers
result from
the partial hydrogenation of fats and oils. Also, it is possible for the
unsaturated bond to
move laterally along the fatty acid chain and this is referred to as a
positional isomer.
These isomers are formed at the high temperatures (e.g., 180 -240 C.) common
during
the hydrogenation reaction and when the Nickel catalyst typically employed
during the
hydrogenation reaction unsuccessfully introduces a hydrogen atom to both sides
of the
unsaturated bond. These isomers are rather stable and will then remain unless
the
hydrogenation reaction is continued until there is a complete reduction of the
unsaturated
fatty acids. Therefore, partially hydrogenated fat will always contain some
proportion of
these positional and geometrical isomers; and, those isomers, especially those
that do
not naturally occur in fats, can present problems.
For instance, typically, shortenings employed in bakery products may contain
15-35%
trans isomers. The use of these isomers has become more scrutinized by
nutritional
science in the last several years. There have been clinical studies reporting
observed
negative health effects correlated to the presence of trans fatty acids formed
during the
partial hydrogenation of oils, e.g., a positive correlation with coronary
heart diseases an
increase in the ratio of plasma low density lipoproteins (LDL) to high density
lipoproteins
(HDL) and thus a possible increase in the risk of coronary heart disease (see,
e.g., Elias,
B. A., Food Ingredients Europe: Conference proceedings, London, October 1994
(Publisher: Process Press Europe, Maarssen); Willet, W. C. et al., Lancet 341
(8845);
581-585 (1993); Khosla, P. et al., J. Am. Col. of Nutrition, August 1996,
15(4):325-339
(American College of Nutrition, NY, N.Y.)).
However, not all trans fatty acids are necessarily "bad"; and, other,
including more
recent, studies have shown that trans fatty acids may not have such a
correlation with
coronary heart disease and/or may be akin to saturated fatty acids, fats or
oils. Cf.
Clarke et al., "Dietary lipids and blood cholesterol: quantitative meta-
analysis of
metabolic ward studies" BMJ 1997;314:112 (11 January) (Forty solid food
experiments
provided information on dietary intake of trans monounsaturated fats, mainly
trans C18:1;
elaidate: trans fatty acids account for only 2% of calories in the British
diet, so replacing
half isocalorically by carbohydrates would be expected to reduce blood total
cholesterol
by only 0.05 (0.01) mmol/l; however, intake of monounsaturated fat had no
significant
effect on total or low density lipoprotein cholesterol despite raising high
density
lipoprotein cholesterol by about as much as polyunsaturates; "combined effect
of
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changing the type, but not the amount, of dietary fat by replacement of 10% of
dietary
calories from saturates by monounsaturates (5%) and by polyunsaturates (5%),
together
with consuming 200 mg less dietary cholesterol, would be a reduction in blood
cholesterol of about 0.8 mmol/l, with the reduction chiefly in low density
lipoprotein
cholesterol"); Khosla et al. "Replacing Dietary Palmitic Acid with Elaidic
Acid (t-C18:1A9)
Depresses HDL and Increases CETP Activity in Cebus Monkeys," The Journal of
Nutrition Vol. 127 No. 3 March 1997, pp. 531S-536S (palmitic acid- and elaidic
acid-rich
diets produced identical effects on LDL metabolism in normocholesterolemic
cebus
monkeys fed diets with low levels of cholesterol); McMillan et al.
"Elaidinized olive oil and
cholesterol atherosclerosis," B. I. Arch. Pathol. 76:106-12 (1963) (in rabbits
trans fatty
acids have been shown to raise cholesterol levels but do not increase the
severity of
atherosclerosis); van de Vijver et al. "Trans unsaturated fatty acids in
plasma
phospholipids and coronary heart disease: a case-control study,"
Atherosclerosis 1996
Sep 27;126(1):155-61 (no significant correlations were found between
percentages of
trans fatty acids in plasma phospholipids and plasma LDL or HDL cholesterol
levels;
findings do not support an association between trans fatty acid intake and
risk for
coronary heart disease); van de Vijver et al. "Association between trans fatty
acid intake
and cardiovascular risk factors in Europe: the TRANSFAIR study," Eur J Clin
Nutr 2000
Feb;54(2):126-35 (while high intakes of trans fatty acids (TFA) have been
asserted by
others to exert an undesirable effect on serum lipid profiles, no associations
were found
between total TFA intake and LDL, HDL or LDUHDL ratio after adjustment for
cardiovascular risk factors; additional adjustment for other fatty acid
clusters resulted in a
significant inverse trend between total TFA intake and total cholesterol
(Ptrend<0.03) -
the most abundantly occurring TFA isomer, C18:1t, contributed substantially to
this
inverse association; and, at the current European intake levels of trans fatty
acids they
are not associated with an unfavorable serum lipid profile).
Furthermore, it is important to note that the majority of trans isomers formed
during
partial hydrogenation of vegetable oils and fats are in different positions
along the fatty-
acid backbone (primarily elaidic) than those that occur naturally in animal
fats (vaccenic)
and that fats from ruminants reportedly account for 20% to 25% of TFA (trans
fatty acid)
intake. Thus, trans fats from animal and vegetable sources may present
different
associations with risk factors for heart disease.
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Accordingly, as there seems to be reports weighing in on both sides of the
"trans fat
issue", and the source of the trans fat - animal vs. vegetable - may impact
upon risk
factors, there may there may be a problem in the art in the use of large or
significant
amounts of partially hydrogenated fats and oils in food products; and, the
American
Heart Association recommends using naturally occurring unhydrogenated oil when
possible.
Moreover, the problems presented by partially hydrogenated fats or oils cannot
be
addressed by merely employing naturally saturated fats or oils; and, the use
of naturally
saturated fats and oils present problems.
For instance, as many nutritionists caution against replacing TFAs in the diet
with
saturates, it is now not recommended to substitute trans fats and oils with
saturated fats
and oils; and, the substitution may result in little biological significance
(see literature
cited supra). Indeed, saturated fatty acids may cause greater health issues
than, TFAs
as saturated fatty acids may raise total cholesterol mostly due to an increase
in low-
density lipoprotein (LDL) cholesterol from saturated fatty acids.
Another possible replacement for partially hydrogenated fats or oils is
interesterified fats
based on liquid oils and fully hydrogenated fats. These interesterified fats
are from a
process wherein the fatty acids on the triglycerides of two fats are
randomized, resulting
in a triglyceride composition that can provide a suitable melting profile.
This option presents problems insofar as the food manufacturer or, processor
would be
required to include the fully hydrogenated fat on the product label, and the
ultimate
consumer may likely associate trans isomers with the full or complete
hydrogenation
process, such that the food product would likely not be commercially
successful.
Polyunsaturated fatty acids are considered a highly essential component of a
healthy diet
according to the U.S. Food and Nutritional Board's Recommended Dietary
Allowances
(tenth ed. 1989) (e.g., amount of dietary linoleic acid for humans should be a
minimum of
2% of dietary calories and preferably 3%; and, the requirement for linolenic
acid has
been estimated to be 0.54% of calories)
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While it would be desirable to replace partially hydrogenated fats simply with
natural
vegetable oils since natural vegetable oils have a relatively high ratio of
polyunsaturated
to saturated fatty acids, attempts to do this so far have also proven to be
quite
unsatisfactory in regard to either the processing or organoleptic (e.g.,
taste, texture,
eating) aspects of the food product. For example, there may be insufficient
oil retainment
in the dough or batter resulting in separation of oil. Or, oils may depart
from the food
product too quickly in the mouth, imparting an off-taste and off-feel to the
product as it is
being consumed.
Another related problem in the preparation of food products is "bloom"; a
phenomenon
wherein certain fats or oils permeate to the surface of a food product, such
as a cookie,
and leave a scoring on the surface of the food product. This "bloom" renders
the food
product not visually appealing and ergo not consumable. It would be desirable
to provide
a shortening system which does not suffer from "bloom."
In the production of food surfactants or emulsifiers, a triglyceride is
reacted with glycerol
and to form a reaction product containing the desired product, the
monoglycerides. Thus,
the reaction product is typically subjected to a treatment to isolate a
monoglycerides
product from a diglycerides and triglycerides product; the diglycerides and
triglycerides
product is considered a by-product of the reaction of a triglyceride with a
glycerol to
obtain monoglycerides for surfactants or emulsifiers. The diglycerides and
triglycerides
product is sometimes discarded, or recycled back to a reactor wherein the
reacting with
glycerol is occurring so as to enhance the production of monoglycerides (see,
e.g.,
Lauridsen, "Food Surfactants, Their Structure And Polymorphism" Technical
Paper TP 2-
le Danisco Ingredients, Braband Denmark, and references cited therein).
Systems functioning as or containing fats or oils have been proposed (see,
e.g., CN
1078353, U.S. Pat. Nos. 5,458,910, 5,612,080, 5,306,514, 5,306,515, 5,306,516,
5,254,356, 5,061,506, 5,215,779, 5,064,670, 5,407,695, 4,865,866, 4,596,714,
4,137,338, 4,226,894, 4,234,606, 4,335,157, 3,914,452, 3,623,888, DE 291240A).
In
addition, reference is made to U.S. Patent No. 5,908,655 and EP1057887A1, and
documents cited therein including, U.S. Patents Nos. 2,132,437, 2,442,534,
3,943,259,
4,018,806, 4,055,679, 4,154,749, 4,263,216, 4,366,181, 4,386,111, 4,425,371,
4,501,764, 4,510,167, 4,567,056, 4,596,714, 4,656,045, 4,732,767, 4,889,740,
4,961,951, 5,110,509, 5,211,981, 5,316,927, 5,434,280, 5,439,700, 5,458,910,
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5,470,598, 5,589,216, 5,612,080, 5,718,938, and 5,756,143; and, Feuge et al.,
Modification of Vegetable Oils VI: The Practical Preparation of Mono and
Diglycerides,
Oil and Soap, 23 (259-264), 1946; Handbook of Food Additives, 2nd Edition,
vol. 1,
Chapter 9, Surface Active Agents, pp. 397-429; Bailey's Industrial Oil and Fat
Products,
4th Edition, vol. 2, Chapter 4, pp. 130-147; and Krog, "Interactions of
Surface-Active
Lipids with Water, Protein and Starch Components in Food Systems," Technical
Paper
TO 3-le, Danisco Ingredients, Braband, Denmark.
However, these systems have not sufficiently addressed the problems in the
art; and,
these systems have not been reported to provide the synergistic, and
surprisingly
superior properties, including improvement in organoleptic properties of
foodstuff, of the
present invention. Further, these systems may not sufficiently address new or
additional
issues that have arisen in the art.
More in particular, currently, partially hydrogenated (PH) fats are utilized
to help shorten
the texture of crackers and cookies and related bakery items. Also, PH fats
are utilized
to coat the surface of crackers to preserve shelf life and maintain freshness.
New
labeling requirements ("nutritional panel issues") for trans fats have been
proposed and
as a result manufacturers will attempt to conserve the level of trans by
replacing the
current partially hydrogenated fats with options such as: (1) Blend of fully
refined oils with
fully hydrogenated fats; (2) Interesterifcation of fully refined oils with
fully hydrogenated
oil and (3) Blends of domestic oils with tropical fats.
Disadvantages for these options would include possible functional. problems or
marketing
issues.
For example, in options (1) or (2), the declaration of hydrogenated fats would
be a
marketing problem due to the association of trans fatty acids with
hydrogenation. From
a functional point of view, option (1) would provide high melting solids which
may result
in waxiness and/or dryness in the mouth, leading to poor flavor release. For
option (3),
the declaration of a tropic fat would be a marketing problem due to the
association of
saturated fats and tropic fats.
Thus, for instance, U.S. Patent No. 5,908,655 and EP1057887A1 provide a
shortening
system. The shortening system comprises an admixture of at least one non-
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hydrogenated vegetable oil and at least one isolated stearine fraction
obtainable from
glycerolysis/interesterification of a fat or oil, wherein the isolated
stearine fraction has an
enhanced concentration of diglycerides.
In these documents, the monoglyceride of the shortening system is one which is
normally solid at room temperature, or one which is a stearine fraction, or
one that is with
a diglyceride and is a stearine fraction or normally solid at room
temperature, e.g.,
monoglycerides and diglycerides derived from fats and oils such as palm
stearine that
are high in saturated fatty acids. The marketing issue of the association of
saturated fats
and tropic fats is not addressed in these documents.
Further still, since monoglycerides derived from these esters have so high a
melting point
(greater than 65 C), these crystals can provide delayed meltdown, and possibly
the issue
of waxiness. By shifting to diglycerides which have higher solubilities in
fats and oil and
as a result lower melting points, this issue would be reduced (and hence the
preference
in 5,908,655 and EP1057887A1 for diglycerides or stearine fractions having
enhanced
diglyceride concentrations).
Unfortunately these fats also contain appreciable amounts of polyunsaturated
fats and
monoglycerides and diglycerides resulting from these esters have much lower
crystal
integrity.
As a result, higher levels of the monoglycerides and diglycerides (e.g., 6 - 8
% ) are
employed to provide the desired effect. This is not a minor amount of
monoglyceride
and/or diglyceride. Accordingly, this does not adequately address the issues
in the art.
It would be advantageous and an advance in the art to provide a shortening
system,
such as a spray shortening system, that addresses issues in the art and is
useful for the
coating of bakery or baked products, such as savory crackers.
OBJECTS AND/OR SUMMARY OF THE INVENTION
In view of the state of the literature on TFAs and the caution against
replacing TFAs with
saturates, the use of a minor amount of a monoglyceride and/or diglyceride
containing or
consisting essentially of or consisting of TFA, for example, to improve the
organoleptic
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and physical properties of a non-hydrogenated or highly unsaturated vegetable
oil, may
address issues in the art, without presenting a significant health risk (See
also van de
Vijver et al. 1996, supra; van de Vijver et al. 2000, supra). Moreover, as
demonstrated
herein, inventive shortening systems with a conserved amount of trans fat, can
provide
overall less trans fat than hydrogenated fats or oils, and an advantageous
nutritional
panel; and thus, the present invention can even address the "trans fat issue",
if it is an
issue, as well as nutritional panel issues.
Indeed, it would be advantageous and an advance in the art to provide a
shortening
system that contains, or consists essentially of, or consists of, an
unhydrogenated or
non-hydrogenated, highly unsaturated, vegetable oil, e.g., sunflower oil,
soybean oil,
corn oil, cottonseed oil, safflower oil, canola oil, olive oil, or blends
thereof,
advantageously soybean oil, cottonseed oil, canola oil or blends thereof, and
only a
minor amount of a monoglyceride and/or diglyceride, advantageously a
monoglyceride,
based on a highly unsaturated oil, such as a highly unsaturated vegetable oil,
e.g.,
canola or soybean oil, which has been selectively and partially hydrogenated
so as to
result in conservation of the geometric isomer of the C18:1 ester, namely the
C18:1t or
elaidic ester.
The present invention relates to a shortening system, such as a spray
shortening
system; for instance, a shortening system containing, consisting essentially
of, or
consisting of, unhydrogenated or non-hydrogenated vegetable oil, such as a
highly
unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., soybean
oil or
canola oil and a minimum or minor amount (e.g., by weight about 3-10%,
advantageously about 3-7%, more advantageously about 3-6% or about 3-5% or
less
than about 6% or less than about 8%) of conserved trans monoglyceride and/or
diglyceride, advantageously a monoglyceride or a mono-and diglyceride that is
mostly
monoglyceride, based on a highly unsaturated oil, such as a highly unsaturated
vegetable oil, e.g., canola or soybean oil, which has been selectively and
partially
hydrogenated so as to result in conservation of the geometric isomer of the
C18:1 ester,
namely the C18:1t or elaidic ester, as well as to methods for making and using
such a
shortening system, products from the use of such a shortening system, and the
monoglyceride and/or diglyceride constituent of the shortening system, and
methods for
making and uses thereof.
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The present invention provides an isolated monoglyceride and/or diglyceride
obtained or
obtainable by glycerolysis/interesterification of an unsaturated oil which has
been
selectively and partially hydrogenated so as to result in conservation of the
elaidic ester
(C18:1t).
The present invention provides a process for the preparation of a
monoglyceride and/or
diglyceride comprising the steps of (i) selective and partial hydrogenation of
an
unsaturated oil so as to result in conservation of the elaidic ester (C18:1t)
(ii)
glycerolysis/interesterification of the selectively and partially hydrogenated
unsaturated
oil.
The present invention provides a shortening system comprising i) an edible
oil; and ii) a
monoglyceride and/or diglyceride obtained or obtainable by
glycerolysis/interesterification of an unsaturated oil which has been
selectively and
partially hydrogenated so as to result in conservation of the elaidic ester
(C18:1t);
wherein the monoglyceride and/or diglyceride is present in a minor amount.
It will be appreciated by one skilled in the art that during selective and
partial
hydrogenation of the unsaturated oil the trans isomer of the C18:1 ester may
be formed
rather than simple reduction of the unsaturated ester. Thus it will be
appreciated that by
the conservation of the C18:1t ester refers not only to conservation of any
C18:1t ester
present in the unsaturated oil but also to conservation of C18:1t ester formed
during the
selective and partial hydrogenation.
It will also be appreciated by one skilled in the art that conservation of the
trans form
C18:1 ester (C18:1t) must result from conservation of the unsaturation of the
ester, the
positional isomer of the ester and the geometric isomer of the ester. If any
one of (a) the
degree of unsaturation, (b) the position of the unsaturation (the positional
isomer) or (c)
the geometric configuration of the isomer, were to change the compound would
be other
than an elaidic ester (C18:1t) and the elaidic ester (C18:1t) would not be
conserved.
The present invention envisages that not only is the ester form of the elaidic
ester
(C18:1t) conserved but also elaidic acid (C18:1t) present as free acid in the
unsaturated
oil during selective and partial hydrogenation is also conserved.
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The inventive shortening composition may be prepared by the physical blending
or
admixing of the components (the non-hydrogenated vegetable oil and the mono-
and
diglycerides or the stearine fraction thereof), preferably with mechanical
agitation. The
mono- and diglyceride is preferably heated to an elevated temperature
sufficient to
provide liquidity, e.g., to within plus or minus 10 C. of its melting point,
and is then added
directly into the non-hydrogenated liquid vegetable oil. Blending is continued
until the
mono- and diglyceride is completely in solution, i.e., completely dissolved
into the non-
hydrogenated liquid vegetable oil. The inventive shortening composition can
then be
added directly into a foodstuff at this temperature, or cooled prior to use in
a foodstuff,
depending upon the use. The inventive shortening composition is advantageously
used
as a liquid, e.g., as a spray, or in an aerosol or atomized form. Thus, after
preparation,
the inventive shortening composition can be stored at a temperature to
maintain it in a
liquid state, i.e., to maintain the solution; and it can be used directly in
the preparation of
a foodstuff at or below the temperature required to maintain the solution. In
addition, the
liquid state of the inventive shortening composition can be rapidly cooled to
a
temperature of about 65-90 F (about 18 -32 C) to initiate the formation of
dispersed fat
crystals in the oil prior to adding to other ingredients of a foodstuff.
For instance, the shortening system advantageously contains, or consists
essentially of,
or consists of, a minor amount of the monoglyceride and/or diglyceride, such
as, by
weight (based on the total weight of the composition or system) about 3-about
10% or
about 3- about 7% or about 4- about 6% or about 5%; or, less than 6-8% of the
monoglyceride and/or diglyceride, for example, less approximately 6% or less
than
approximately 8%, such as from about 1 % or about 2% or about 3% to about 5%
or
about 7% or less than 6% or less than '8%, e.g., about 2% or about 3% or about
4% to
approximately 5%.
The shortening system similarly advantageously comprises, consists essentially
of, or
consists of, the unsaturated or unhydrogenated or non-hydrogenated,
advantageously
highly unsaturated and non-hydrogenated oil, in an amount by weight (based on
the total
weight of the composition or system), of more than 94-92%, or of about 97% to
about
90%, or of about 97% to about 93%, or of about 96% to about 94%, or of about
95%, or
of more than approximately 94%, or of more than approximately 92%; such as a
system
containing, or consisting essentially of or consisting of, by weight (based on
the total
weight of the composition or system) from about 99% to about 95% of the oil,
or, about
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98% to about 95% of the oil, or, about 97% to about 95% of the oil, or, about
99% to
about 93% of the oil, or, about 98% to about 93% of the oil, or, about 97% to
about 93%
of the oil, or about 96% to about 93% of the oil, or about 95% to about 93% of
the oil, or,
about 99% to about 94% of the oil, or, about 98% to about 94% of the oil, or,
about 97%
to about 94% of the oil, or of about 97% to about 95% of the oil; such as more
than 92%,
more than 94%, about 93%, e.g., about 99% or about 98% or about 97% or about
96%
or approximately 95% oil. The shortening system preferably contains less
monoglyceride and/or diglyceride than the amount of the stearine fraction
employed in
shortening system of U.S. Patent No. 5,908,655 and EP1057887A1.
Advantageously,
the oil and monoglyceride and/or diglyceride are matched to each other. By the
term
"matched to each other" it is meant that for instance, if the oil of the
shortening system is
canola oil, the monoglyceride and/or diglyceride is based upon or of canola
oil; but, the
source of the mono- and diglyceride need not match the oil, e.g., fully
refined oil. The
monoglyceride and/or diglyceride is advantageously obtained from the
glycerolysis of a
fat or oil.
The shortening system is preferably a two-component system; namely that as a
first
component there is the oil and as a second component there is the
monoglyceride and/or
diglyceride. However, while the inventive shortening system is advantageously
a two-
component system, it can be used with additional ingredients that are
typically employed
in shortening systems, with the understanding that such additional ingredients
are not to
detract from the novel or basic characteristics of the invention and are not
to extend to
embodiments found in the prior art.
Thus, for instance, while the inventive shortening system is advantageously a
two-
component system, it can be used with or contain or consist essentially of or
consist of
additional ingredients typically employed in or with shortening systems, such
as an
antioxidant system, e.g., any desired antioxidant system, such as tocopherol,
TBHQ,
BHT, or propyl gallate, alone or in combination with metal scavengers such as
citric acid,
phosphoric acid, EDTA and the like, to increase the stability of the
shortening system
against oxidative reactions. Such antioxidants are used in amounts typically
used in the
art, e.g., about 0.05%-about 3%, for instance, about 1 %-about 3%, such as
about 2%, by
weight of the total composition or system.
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The monoglyceride and/or diglyceride or mono-and diglyceride of the shortening
system
advantageously comprises, or consists essentially of, or consists of, a
minimum
monoglyceride content of greater than about 45% by weight, such as greater
than about
50% by weight, for instance, greater than about 55% by weight, e.g., greater
than about
60% by weight, advantageously greater than about 65% by weight, preferably
greater
than about 70 % by weight, such as greater than about 75% by weight, for
instance,
greater than about 80% by weight, e.g., greater than about 85% by weight, even
more
advantageously greater than about 90% by weight, e.g., greater than about 92%
by
weight, such as greater than about 95% by weight, most advantageously a
product that
is considered a monoglyceride. Thus, it can be said that it is preferred that
the
monoglyceride and/or diglyceride be predominantly monoglyceride, or more
preferably,
monoglyceride.
The monoglyceride and/or diglyceride or mono-and diglyceride of the shortening
system
advantageously comprises, or consists essentially of, or consists of, a
content of glycerol
mono elaidate (18:1t) by weight of about 25-about 70 %, for instance, about 30-
about
70%, such as about 35-about 70% or about 40-about 70% or about 45-about 70%;
or, for
example about 25-about 60%, such as about 30- about 60% or about 35-about 60%,
advantageously about 40-about 60% or about 45-about 60%, such as about 50% or
more than or greater than about 50%, e.g., up to about 70%.
The monoglyceride and/or diglyceride or mono-and diglyceride of the shortening
system
advantageously comprises, or consists essentially of, or consists of, a
content of
saturated monoglycerides (e.g., glycerol monostearate, glycerol monopalmitate,
and
combinations thereof) by weight of about 10-about 40 %, for instance, about 15-
about
40%, such as about 20-about 40% or about 25-about 40% or about 25-about 30%;
or, for
example about 10 or about 15-about 35%, such as about 20- about 35% or about
25-
about 35%, such as about 10 or about 15 or about 20-about 30% or about 25%.
Thus, in a further embodiment the invention provides a method for preparing a
shortening composition comprising admixing an aforementioned monoglyceride
and/or
diglyceride obtainable from or obtained from the
glycerolysis/interesterification of a
triglyceride or at least one monoglyceride and/or diglyceride, e.g., mono- and
diglycerides from glycerolysis/interesterification having the aforementioned
properties,
with vegetable oil, advantageously an unhydrogenated or non-hydrogenated,
highly
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unsaturated vegetable oil, e.g., sunflower oil, soybean oil, corn oil,
cottonseed oil,
safflower oil, canola oil, olive oil, or blends thereof, advantageously
soybean oil,
cottonseed oil, canola oil or blends thereof, advantageously soybean oil or
canola oil. In
another embodiment the invention comprises a method for preparing a shortening
system or composition comprising: subjecting a triglyceride to
glycerolysis/interesterification; isolating a monoglyceride and/or diglyceride
obtainable
from or obtained from the glycerolysis/interesterification and having the
aforementioned
properties, and admixing the isolated monoglyceride and/or diglyceride
obtainable from
the glycerolysis/interesterification of a triglyceride with vegetable oil,
e.g., sunflower oil,
soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil,
or blends thereof,
advantageously soybean oil, cottonseed oil, canola oil or blends thereof,
advantageously
soybean oil or canola oil. Thus, the invention comprehends an isolated
monoglyceride
and/or diglyceride or mono-and diglyceride having the aforementioned
properties,
advantageously obtained from or obtainable from the
glycerolysis/interesterification of a
triglyceride.
Accordingly, the invention comprehends a monoglyceride and/or diglyceride or
mono-
and diglyceride comprising, or consisting essentially of, or consisting of, a
minimum
monoglyceride content of greater than about 45% by weight, such as greater
than about
50% by weight, for instance, greater than about 55% by weight, e.g., greater
than about
60% by weight, advantageously greater than about 65% by weight, preferably
greater
than about 70 % by weight, such as greater than about 75% by weight, for
instance,
greater than about 80% by weight, e.g., greater than about 85% by weight, even
more
advantageously greater than about 90% by weight, e.g., greater than about 92%
by
weight, such as greater than about 95% by weight, most advantageously a
product that
is considered a monoglyceride. Thus, it can be said that it is preferred that
the
monoglyceride and/or diglyceride be predominantly monoglyceride, or more
preferably,
monoglyceride. (One skilled in the art can determine the monoglyceride content
of a
mono-and diglyceride composition, without undue experimentation, e.g., from
documents
cited in or incorporated by reference into this disclosure and the knowledge
in -the art; for
instance, using gas chromatography, infra-red spectroscopy/spectrophotometry
and
other analytical procedures.)
The invention likewise comprehends a monoglyceride and/or diglyceride or mono-
and
diglyceride comprising, or consisting essentially of, or consisting of, a
content of glycerol
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WO 2004/108874 PCT/IB2004/002103
mono elaidate (18:1t) by weight of about 25-about 70 %, for instance, about 30-
about
70%, such as about 35-about 70% or about 40-about 70% or about 45-about 70%;
or, for
example about 25-about 60%, such as about 30- about 60% or about 35-about 60%,
advantageously about 40-about 60% or about 45-about 60%, such as about 50% or
more than' or greater than about 50%, e.g., up to about 70%. (One can
determine the
amount of trans unsaturation of fatty acids without any undue experimentation,
from
documents cited herein or incorporated herein by reference and the knowledge
in the art,
see, e.g., Ratnayake, "Determination of trans unsaturation by infrared
spectrophotometry
and determination of fatty acid composition of partially hydrogenated
vegetable oils and
animal fats by gas chromatography/infrared spectrophotometry: collaborative
study," J
AOAC Int 1995 May-Jun;78(3):783-802.)
The invention similarly comprehends a monoglyceride and/or diglyceride or mono-
and
diglyceride comprising, or consisting essentially of, or consisting of, a
content of
saturated monoglycerides (e.g., glycerol monostearate, glycerol monopalmitate,
and
combinations thereof) by weight of about 10-about 40 %, for instance, about 15-
about
40%, such as about 20-about 40% or about 25-about 40% or about 25-about 30%;
or, for
example about 10 or about 15-about 35%, such as about 20- about 35% or about
25-
about 35%, such as about 10 or about 15 or about 20-about 30% or about 25%.
(One
skilled in the art, can determine the content of saturated monoglycerides
(e.g., glycerol
monostearate, glycerol monopalmitate, and combinations thereof) in a mono-and
diglyceride composition, without undue experimentation, e.g., from documents
cited in or
incorporated by reference into this disclosure and the knowledge in the art;
for instance,
using gas chromatography, infra-red spectroscopy/spectrophotometry and other
analytical procedures.)
The mono-and diglyceride of the invention can be used in the same fashion as
other
mono-and diglycerides.
The monoglyceride and/or diglyceride or mono-and diglyceride, including its
amount and
properties (e.g., constituents), in the shortening system of the invention
provides
stabilization of the liquid oil in the shortening system, e.g., by the
formation of a
crystalline network that entrains and suspends liquid oil.
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WO 2004/108874 PCT/IB2004/002103
The shortening system advantageously provides favorable mouth feel attributes,
such as
clean get a way, melt down, and flavor release.
Furthermore, the shortening system advantageously allows the ingredient
declaration of
the ultimate food product to avoid the listing of hydrogenated fats or oils,
or tropical fats
or oils such as palm oil, or of fats or oils that are highly saturated. That
is, the ultimate
food product need not list in its ingredient declaration hydrogenated fats or
oils, or
tropical fats or oils such as palm oil, or of fats or oils that are highly
saturated, due to the
shortening system; a clear advantage over that which has come before, such as
U.S.
Patent No. 5,908,655 and EP1057887A1 and other prior documents in the art that
do not
necessarily seek to avoid the necessity to list or declare such ingredients
(and indeed,
certain documents in the art may even direct towards the use of hydrogenated
fats or
oils, or tropical fats or oils such as palm oil, or of fats or oils that are
highly saturated or of
a stearine fraction, in contrast to the instant invention).
The inventive shortening system allows for the conservation of trans fats or
oils, as well
as advantageously the conservation of saturated fats.
The present invention also provides a shortening system comprising, or
consisting
essentially of, or consisting of, an admixture of at least one hydrogenated
vegetable oil
and at least monodiglyceride and/or diglyceride comprised predominantly of
mono
unsaturated acyl fatty acids (18:1c (cis) & 18:1t), e.g., an aforementioned
mono-and
diglyceride of the invention, in combination with at least one saturated acyl
fatty acid.
This shortening system can be employed in accordance with any herein
discussion of
uses for or of a shortening system or composition. This shortening system
advantageously contains, based on weight of the total composition, about 3% to
about
10% of the mono-and diglyceride, e.g., about 3% to about 7%, such as about 3%
or
about 4% or about 5% or about 6% of the mono-and diglyceride.
Vegetable oils high in polyunsaturation such as soybean oil, canola oil, are
advantageous to employ in the practice of the invention; and, in certain
embodiments,
such oils that have been partially and selectively hydrogenated may be
employed.
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The invention allows for the stabilization and entrainment of liquid oil in
crackers,
cookies, bread, and related baked goods. Thus, the invention provides for uses
of the
shortening system and monoglyceride and/or diglyceride of the invention.
Furthermore the invention allows for the coating of cereals to increase shelf
life of the
cereal. In cereal applications the cereal are formulated and then formed or
extruded with
the possibility of toasting, baking or the like. Immediately following this
step, the cereal is
coated with a spray oil to congeal on the surface providing increased shelf
life. Typically
partially hydrogenated fats or tropical fats are utilized for this purpose.
The present
inventive shortening may be applied in a similar manner to form a barrier on
the surface
of the cereal.
Accordingly, the invention comprehends a foodstuff or food product, such as
bread, a
cracker, cookie or similar baked food product, cereal, tortilla such as baked
tortilla
(advantageously soft), taco, toaster pastry, pie dough or good that contains
or has been
coated with the shortening system of the invention, as well as means for
preparing such
a foodstuff or food product comprising, consisting essentially of or
consisting of coating
the foodstuff or food product. Thus, the invention comprehends an improved
method for
preparing such a foodstuff or food product comprising or consisting
essentially of or
consisting of coating the foodstuff or food product with or topically applying
to the
foodstuff or food product an inventive shortening system, as well as improved
methods
for improving or increasing shelf life or for improving or enhancing
organoleptic
properties or mouthfeel or taste of such a foodstuff or food product
comprising or
consisting essentially of or consisting of coating the foodstuff with or
topically applying to
the foodstuff or food product an inventive shortening system. Advantageously,
the
coating or topical application is performed after baking the foodstuff or food
product, and
prior to any packaging. Thus, an improvement in the preparation and packaging
of such
a foodstuff or food product is coating the foodstuff or food product with, or
topically
applying to the foodstuff or food product, after baking and before packaging,
an inventive
shortening system.
More in particular, shortenings are employed both in the formulation of snack
crackers,
cookies, and similar baked food products and as a coating on the surface
thereof after
baking. After baking, such as a short time after baking or immediately after
baking,
advantageously while the crackers, cookies, etc. are still hot or warm,
shortening system
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WO 2004/108874 PCT/IB2004/002103
of the invention (spray oil) is topically applied to the entire surface on a
weight basis of
about 10-about 20%, e.g., about 12- about 18%, such as about 15%. This spray
oil
serves to improve and preserve the cracker's or cookie's mouth profile
concerning
texture/flavor release; and, of course, its overall appearance, as well as its
stability (e.g.,
shelf life).
Further, the inventive shortening system can be used as a delivery system for
an
emulsifier. For use as a delivery system for food emulsifiers, the inventive
shortening
composition is typically combined by physical blending (admixing) with the
emulsifier.
Typical emulsifiers which can be blended with the shortening system include
lecithin,
diacetylated tartaric acid esters of mono-diglycerides (DATEM), sodium
stearoyl lactylate
(SSL) and the like (see, e.g., N. Krog, "Interactions of Surface-Active Lipids
With Water,
Protein and Starch Components In Food Systems," Technical Paper TP 3-1e,
Danisco
Ingredients, Braband, Denmark). And thus, the invention comprehends an
emulsifier
delivery system comprising: an inventive shortening system admixed with an
emulsifier.
The amount of emulsifier used is the same as the amount of emulsifier
typically used
when shortening is a vehicle for delivery of an emulsifier; and, the skilled
artisan can
arrive at a suitable amount of emulsifier for use in this aspect of the
invention, without
undue experimentation, from this disclosure and, documents cited herein or
incorporated
herein by reference, and the knowledge in the art.
Thus, the invention comprehends a foodstuff containing the inventive
shortening system
or having been prepared with the inventive shortening system; and, the
invention
provides an emulsifier delivery system comprising the inventive shortening
system.
The shortening system of the present invention provides improved organoleptic
properties to foodstuff prepared with or containing the shortening system. For
instance,
when sprayed on crackers, the shortening system, possibly due to the
synergistic
amount of crystal matrices, does not "bleed off' the cracker as do other fats
or oils when
the cracker is placed on a surface; and, the shortening system does not
separate too
quickly in the mouth such that the cracker has better taste and feel in the
mouth.
Similarly, when employed in baked goods, i.e., when used in a recipe prior to
baking and
baked in a baked good or foodstuff, the shortening system does not permeate to
the
surface or "bloom."
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By "does not `bleed off"' is meant that the cracker or other foodstuff is
placed on a paper
towel for a period of time, such as overnight, and the cracker or foodstuff
leaves a
negligible oil print on the paper, similar to the print left by a cracker or
other foodstuff
prepared using a partially hydrogenated shortening for the same period of
time.
Furthermore, short chain fatty acids, such as those based upon butyric acid,
raise issues
such as "off flavor" or "off smell" - issues of rancidity - and, the
invention, by relying upon
longer carbon chains, avoids these issues too. And from the discussion herein,
it is clear
that the inventive shortening system is well-suited for chemically leavened or
yeast-
raised bakery products, as well as for cookies, crackers, and other
applications where
partially hydrogenated fats or oils are presently used.
It is noted that in this disclosure, terms such as "comprises", "comprised",
"comprising",
"contains", "containing" and the like can have the meaning attributed to them
in U.S.
Patent law; e.g., they can mean "includes", "included", "including" and the
like. Terms
such as "consisting essentially of' and "consists essentially of have the
meaning
attributed to them in U.S. Patent law, e.g., they allow for the inclusion of
additional
ingredients or steps that do not detract from the novel or basic
characteristics of the
invention, i.e., they exclude additional unrecited ingredients or steps that
detract from
novel or basic characteristics of the invention, and they exclude ingredients
or steps of
the prior art, such as documents in the art that are cited herein or are
incorporated by
reference herein, especially as it is a goal of this document to define
embodiments that
are patentable, e.g., novel, nonobvious, inventive, over the prior art, e.g.,
over
documents cited herein or incorporated by reference herein. And, the terms
"consists of'
and "consisting of' have the meaning ascribed to them in U.S. Patent law;
namely, that
these terms are closed ended.
These and other embodiments are disclosed or are obvious from and encompassed
by,
the following Detailed Description.
DETAILED DESCRIPTION
The present invention involves a shortening system comprising or consisting
essentially
of or consisting of a fully refined fat such as soybean oil, cottonseed oil,
canola oil, palm
oil, or blends thereof, in combination with a minor amount of a monoglyceride
and/or
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diglyceride based on an oil such as canola or soybean or of another highly
unsaturated
oil which has been selectively and partially hydrogenated to result in
conservation of the
geometric isomer of the C18:1 ester. This ester referred to as Elaidic by the
common
name denoted C18:1 t in combination with the saturated esters of the
monoglyceride
and diglycerides provide the formation of a crystalline structure that
stabilizes the liquid
oil.
The invention takes advantage of two effects: 1) that monoesters or
monoglycerides
become insoluble as the temperature of the shortening in the bakery good drops
after
exiting the manufacturing process; and, 2) this insolubility of the
monoglyceride is further
related to the nature of the acyl group, using the common nomenclature in Fats
& Oils,
as follows (from least insoluble to most insoluble): Linoleic (18:2 c) < Oleic
(18:1 c) <
Elaidic (18:1 t) < Palmitic (16:0) < Stearic (18:0) < Arachidic (20:0) <
Behenic (22:0).
As to the solubility in fats and oils, among monoglycerides, diglycerides and
triglycerides,
monoglycerides will have the least solubility. At a given temperature and
concentration,
the order of melting (or solubility) of a given acyl group as an ester in fats
and oils is as
follows (going from most soluble to least soluble): Triglycerides <
Diglycerides <
Monoglycerides.
Insolubility leads to the occurrence of supersaturation, which in turn results
in nucleation,
which in turn results in crystal growth. The size, number, and nature of the
crystals will
determine the degree of suspension and entrainment of liquid oil. This
behavior relates
to the solubility of the polar head group: Monoglycerides with two hydroxyl
groups have
the least solubility, and diglycerides with one hydroxyl group have
intermediate solubility.
This behavior also relates to the length of the hydrocarbon chain and to the
presence of
any unsaturated groups which result in a bend in the hydrocarbon chain. These
attributes impact the packing of the molecules with respect to proximity (to
one another).
In essence, the structure of this packing determines the energy of
interaction; the binding
energy between the acyl groups. Improved packaging results in a greater
melting
temperature or reduced solubility. Geometric isomerisation of a cis bond
results in
straightening the chain, and, in essence, behavior more similar to a saturated
hydrocarbon chain. The glycerol mono elaidate has a melting point in between
the
glycerol monostearate and glycerol mono oleate.
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Another consideration in this invention is the reverse of crystallization; the
melting of the
crystals that form to stabilize the liquid oil. It is useful for the crystals
to have sufficient
integrity to provide good stability during distribution and storage, but then
possess the
capability to melt rapidly during consumption by the consumer to allow good
mouth feel
and flavor release.
Mono- and diglycerides are formed in the intestinal tract as a result of the
normal
digestion of triglycerides and are also found naturally in minor amounts in
all vegetable
oils. As a result they are generally recognized as safe (GRAS). In particular,
the
diesters, which are quite lipophilic, can co-crystallize within the
triglyceride network of the
liquid vegetable oil. Monoesters of glycerides have reduced solubility in fats
and begin to
crystallize at even higher temperatures (e.g., 120 -130 F), providing crystal
seeding.
Mono- and diglycerides can be commercially prepared from edible fats and oils
of animal
or vegetable origin. The manufacturing process involves a reaction of fat
(triglycerides)
and glycerin or glycerol, typically in the presence of heat and a catalyst:
CH2 O CORI CH2
I I OH
CH O COR2 + CH OH
CH2-O COR3 CH2 OH
Thus, the above reaction, via heat and catalysis, yields triglycerides, 1,3-
diglycerides,
1,2-diglycerides, 1-monoglycerides, 2-monglycerides, and glycerol. Selection
for a
monoglyceride fraction from the reaction, having properties as herein
discussed, can be
done without undue experimentation, from the knowledge in the art, and this
disclosure,
including documents cited herein or incorporated herein by reference. More
specifically,
the reaction is carried out at approximately 200 C (392 F) in the presence of
a catalyst
such as an alkaline catalyst (see, e.g., Lauridsen, supra; Feuge and Bailey:
Modification
of Vegetable Oils. VI. The Practical Preparation of Mono- and Diglycerides.
Oil and Soap
23:259-264 (1946)). The reaction product is a mixture of mono- and
diglycerides and
triglycerides with minor quantities of free glycerol and free fatty acids, as
depicted above
and in Lauridsen, supra. The reaction mixture is then processed through to
remove the
remaining glycerol and to reduce the level of free fatty acids. The processing
can
comprise distillation. Thereafter, an acid is added to neutralize the
catalyst. The degree
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of glycerolysis/interesterification upon equilibrium is determined by the
ratio of
triglycerides to glycerol.
Products from the foregoing reaction and/or mono- and diglyceride of the
invention and
useful in the practice of the invention contain, consist essentially of, or
consist of a
minimum monoglyceride content, by weight, of preferably greater than 45%,
advantageously, greater than 70 %, more preferably greater than 80%, and most
advantageously greater than 90 %. Products from the foregoing reaction and/or
mono-
and diglyceride of the invention and useful in the practice of the invention
contain, consist
essentially of, or consist of a content of glycerol mono elaidate (18:1 t ),
by weight of,
preferably 25 - 70 %, advantageously, 40 - 70 %, and more preferably 45 - 60
%.
Products from the foregoing reaction and/or mono- and diglyceride of the
invention and
useful in the practice of the invention contain, consist essentially of, or
consist of a
content of saturated monoglycerides (e.g., glycerol monostearate, glycerol
monopalmitate, and combinations thereof), by weight, of preferably 10 - 40 %,
advantageously 15 - 35 %, and more preferably 20 - 30 %. Products from the
foregoing reaction and/or mono- and diglyceride of the invention and useful in
the
practice of the invention contain, consist essentially of, or consist of a
minimum
monoglyceride content, by weight, of preferably greater than 45%,
advantageously,
greater than 70 %, more preferably greater than 80%, and most advantageously
greater
than 90%, and a content of glycerol mono elaidate (18:1 t ), by weight of,
preferably 25 -
70 %, advantageously, 40 - 70 %, and more preferably 45 - 60 %, and a content
of
saturated monoglycerides (e.g., glycerol monostearate, glycerol monopalmitate,
and
combinations thereof), by weight, of preferably 10 - 40 %, advantageously 15 -
35 %,
and more preferably 20 - 30 %. Products meeting these specifications or
employing
these mono-and diglycerides, e.g., in a shortening system, for instance, in
place of
partially hydrogenated fats or oils, may be considered "conserved trans". Such
mono-
and diglycerides are advantageously blended with oil, such as vegetable oil,
e.g.,
unhydrogenated or non-hydrogenated and/or highly unsaturated vegetable oil, or
otherwise employed as one employs mono-and diglycerides, for instance, as
discussed
herein.
When blended with oil, such as vegetable oil, e.g., unhydrogenated or non-
hydrogenated
and/or highly unsaturated vegetable oil, the system or composition may be
considered a
shortening system or composition. A shortening system or composition of the
invention
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advantageously contains, by weight, 3-10%, advantageously 3-7%, preferably, 4-
6%,
such as 5%, of herein discussed mono-and diglycerides. The herein discussed
mono-
and di-glycerides provides stabilization of liquid oil in the shortening
system, by the
formation of a crystalline network that entrains and suspends liquid oil,
thereby providing
favorable mouth feel attributes, such as clean get a way, melt down, and
flavor release.
Shortening systems of the invention can allow for an ingredient declaration
that avoids
the listing of hydrogenated fats or oils or tropical fats, such as palm oil
which are high in
saturated fats, and can provide for the conservation of trans as well as
saturated fats.
Thus, the invention provides a shortening system comprising an admixture of at
least
one non hydrogenated vegetable oil and at lease one herein discussed mono-and
diglyceride, advantageously obtained from the glycerolysis of a fat or oil.
The invention
can also provide a shortening system comprising an admixture of at least one
hydrogenated vegetable oil and at least one herein mono- and diglyceride
comprised
predominantly of mono unsaturated acyl fatty acids ( 18:1 c & 18:1 t) in
combination
with at least one saturated acyl fatty acids. In shortening systems of the
invention, there
can be plant fat selected from the group consisting of vegetable oils high in
polyunsaturation, such as soybean oil or canola oil that have been partially
and
selectively hydrogenated. And, in shortening systems of the invention, the
vegetable oil
can selected from the group consisting of sunflower oil, soybean oil, corn
oil, cottonseed
oil, safflower oil, canola oil and olive oil.
As discussed herein the selective and partial hydrogenation of the unsaturated
oil (to be
subjected to glycerolysis/interesterification) is performed so as to result in
conservation
of the elaidic ester (C18:1t). Conditions required to provide such geometric
isomer
conservation are know to those skilled in the. art. For example the selective
and partial
hydrogenation may be performed (i) at high catalyst concentration; (ii) at low
hydrogen
gas pressure; (iii) at high reaction temperature and/or (iv) utilizing a
catalyst with reduced
activity (poisoned with sulfur, for example). Processes in which selective and
partial
hydrogenation of unsaturated oils are taught can be found in, for example,
US4307026
and "Foods, Fats and Oils", Institute of Shortening and Edible Oils, 1750 New
York
Avenue, NW, Suite 120, Washington, DC 20006. Such processes and the mechanisms
by which they are controlled are taught in detail in the standard reference
work Bailey's
Industrial Oil and Fat Products, Wiley-Interscience; 5th edition (December
1995), ISBN:
0-471-59430-X.
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In one preferred aspect the selective and partial hydrogenation of the
unsaturated oil (to
be subjected to glycerolysis/interesterification) is performed so as to result
in formation of
elaidic ester (C18:1 t).
In one preferred aspect the selective and partial hydrogenation of the
unsaturated oil (to
be subjected to glycerolysis/interesterification) is performed so as to result
in formation of
elaidic ester (C18:1t) and conservation of the elaidic ester (C18:1t).
Shortening systems of the invention can be used instead of conventional
partially
hydrogenated fats or oils in various types of foodstuffs or food products, and
can be used
as a delivery system for an emulsifier.
The invention is further described by, and a better understanding of the
present invention
and of its many advantages will be had from, the following examples, given by
way of
illustration.
EXAMPLES
Example 1: Cookie Dough
Fats and shortenings are incorporated in doughs to shorten the texture so that
the
finished products are less firm. During the mixture of a dough there is
competition for the
flour surface between the aqueous phase and the fat. The aqueous phase
interacts with
the flour protein to create gluten which forms a cohesive and extensible
network.
However when the surface of the flour is coated with fat, absorption is
reduced and a
less cohesive gluten network is formed. In this sense, the fat serves to
shorten the
texture.
To evaluate an inventive shortening containing liquid refined soybean oil
(about 95%
parts by weight) combined with mono- and diglyceride based on soybean oil (5
parts by
weight; monoglyceride content 90% or greater, glycerol mono elaidate (18:1 t)
content
45-60%, saturated monoglycerides (glycerol monostearate, glycerol
monopalmitate, and
combinations thereof) content of 20-30%), a model formulation for sugar
cookies is
prepared. The shortening is prepared by thoroughly physically blending both
components
at a temperature of 60 C to ensure complete solubilization of the mono- and
diglyceride.
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The blend is then passed through a scrap surface heat exchanger and cooled to
a
temperature of approximately 24 C and then tempered for 1 hour with gentle
agitation to
form a crystal network. The crystallized liquid shortening is then
incorporated within the
cookie dough formulation.
SUGAR COOKIE FORMULATION
INGREDIENTS GRAMS
GROUP I NFDM: NON-FAT DRY MILK POWDER 2.25
SALT 2.81
FGS: SUCROSE, FINE GRANULATION 94.50
SODA: SODIUM BICARBONATE 2.25
INVENTIVE SHORTENING SYSTEM 90.00
GROUP 2 AMMONIUM BICARBONATE 1.13
HFCS: HIGH FRUCTOSE CORN SYRUP 3.38
WATER 49.50
GROUP 3 FLOUR 225.00
The mixing procedure for these Groups is as follows:
STAGE I
Group 1: blend dry ingredients (NFDM, salt, soda, FGS) add to fat, and mix in
Hobart
mixer 3 minutes at low speed, scrape paddle and sides of bowl after each
minute of
mixing.
STAGE 2
Group 2: dissolve ammonium bicarbonate in tap water to form a first solution,
add first
solution to HFCS to form second solution, add second solution to product from
Stage 1,
follow Group 1 mixing procedure, mix 1 min at low speed, scraping bowl and
paddle after
each 30 sec., and mix 2 min at med. speed, scraping bowl and paddle after each
30 sec.
STAGE 3
Group 3: add flour to product from Stage 2, follow Group 2 mixing procedure,
fold into
liquid mixture 3 times, and mix 2 minutes low speed, scraping bowl and paddle
after
each 30 sec.
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After mixing is complete, the dough is allowed to sit for 10 minutes to
observe oil
retention.
Thereafter, the dough is sheeted out to a thickness of 7 mm with a rolling pin
and gauge
bars. Using a round cutter (60 mm), the cookies pieces are placed on an
aluminum
baking sheet and baked at 400 F for 12 minutes.
After baking, the cookies are allowed to cool to ambient temperature.
The cookies are then evaluated for organoleptic properties (texture/flavor
release) and oil
retention.
Upon resting the mixed dough for 10 minutes, small amounts of liquid oil can
be
observed at the base of the pan. Even with this minor separation, the dough
maintains
good rheological properties for sheeting and cutting. The finished cookies
have short
texture and good flavor release. Negligible oil prints are from cookies on a
paper towel
overnight, similar to the prints left by a partially hydrogenated shortening.
Example 2: Savory, Snack Crackers
Shortenings are employed both in the formulation of snack crackers and as a
coating on
the surface of the crackers after baking. Immediately after baking while the
crackers are
still hot, shortening (spray oil) is topically applied to the entire surface
on a weight basis
of 10-20%. This spray oil serves to improve and preserve the cracker's mouth
profile
concerning texture/flavor release; and, of course, its overall appearance.
Generally,
partially hydrogenated oils are employed as opposed to non-hydrogenated oils
due to the
presence of solid fat or crystals which entrap liquid oil. Crackers sprayed
simply with
non-hydrogenated oils can be characterized as very oily to the touch when
removing
from the packaging. In addition, the mouthfeel of these crackers seems
somewhat dry
and brittle and the flavor release seems quick as the liquid oil releases
immediately from
the surface.
To evaluate an inventive shortening composition as in Example 1, a model
formulation
for buttery snack crackers is prepared. The shortening is prepared by
thoroughly
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physically blending both components at a temperature of 60 C to ensure
complete
solubilisation of the mono-and diglyceride. The crackers are first formulated
with the
shortening and then after baking, the shortening is applied as a spray oil.
SAVORY SNACK CRACKER FORMULATION
INGREDIENTS GRAMS
GROUP I INVENTIVE SHORTENING SYSTEM 30.00
SALT 5.00
FGS: SUCROSE, FINE GRANULATION 23.00
BUTTER FLAVOR 2.00
HFCS: HIGH FRUCTOSE CORN SYRUP 10.00
WATER 160.00
GROUP 2 FLOUR 500.00
SODIUM BICARBONATE 6.00
CALCIUM PHOSPHATE 4.00
GROUP 3 AMMONIUM BICARBONATE 6.00
The mixing procedure for these Groups is as follows:
STAGE I
Group 1: In a water jacketed mixing bowl with paddle, add and mix all of Group
1
reserving a small portion of the water to dissolve ammonium bicarbonate. Mix
for 3
minutes at low speed.
STAGE 2
Group 2: Add flour, soda and calcium phosphate to the product from Stage 1,
and jog
mixer mix for 30 seconds at low speed.
STAGE 3
Group 3: Add ammonium bicarbonate dissolved in remaining water to the product
from
Stage 2, and mix for 6-8 minutes at low speed; scraping down sides of mixing
bowl after
each 1 minute.
The sheeting and cutting and baking is as follows:
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1. After proofing, the product from Stage 3 is sheeted on a Rondo Sheeter at
#12
setting; and passed through 3 times. Thereafter, the product is sheeted once
at the
following settings, gradually reducing the thickness of the dough: #10, #7, #5
turn 9 , #3,
finish at #1 or 3/4
2. Stamp out cracker pieces so that 10 pieces weigh approximately 35 grams.
3. Place cracker pieces on hot wire mesh band. Bake at 400 F for 4 minutes or
until a
golden brown color is obtained with a final moisture content of 2-3%
4. The inventive shortening system in spray oil form is then applied in liquid
form at a
temperature of 60 C by a spray atomizer at a level of 18% based on a total
weight of
cracker.
5. The crackers are then allowed to cool on a rack and then packaged in
plastic liners.
Upon evaluation, the crackers incorporating the inventive shortening based had
a
uniform appearance and were semi-dry to the touch. Both the mouthfeel and the
flavor
release provided a pleasant eating experience.
Example 3: An inventive mono-and diglyceride and shortening system &
evaluation
thereof
Partially hydrogenated soybean oil was subjected to glycerolysis followed by
molecular
distillation to obtain an inventive mono-and diglyceride having the following
characteristics:
INVENTIVE MONO- & DIGLYCERIDE CHARACTERISTICS
FATTY ACID COMPOSITION (weight percent)
Myristic (C14:0) Trace
Palmitic (C16:0) 11.3%
Stearic (C18:0) 13.4%
Oleic (C18:1) 15.9%
Elaidic (C18:1t) 56.0%
Linoleic (C18:2) 2.3%
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Arachidic (C20:0) 0.3%
IODINE VALUE (wijs) 60.3
OTHER PROPERTIES
Acid Value (mg KOH/gram) 0.96
Total monoglyceride content (weight percent) 95.5%
Total diglyceride (weight percent) 2.8%
Free glycerol (weight percent) 0.2%
Peroxide Value (Meq/kg) 0.3
The above inventive mono-and diglyceride was formulated with fully refined
soybean oil
at levels of 3 - 6 % (by weight) to obtain inventive shortening compositions
or systems,
i.e., the above mono- and diglyceride was admixed with fully refined soybean
oil, such
that the resultant shortening systems contained 3-6% by weight of the mono-
and
diglyceride.
The shortening systems were prepared as follows: fully refined soybean oil and
the
mono- and diglyceride were combined and heated to a temperature of 60 C and
mixed
thoroughly to ensure the complete solubilisation of the mono- and diglyceride.
The shortening systems were evaluated as suitable for use as a shortening
system, e.g.,
as a replacement for partially hydrogenated oil (see, e.g., Examples, infra)
using the
simulated cracker test: More in particular, using microscope slides to provide
a surface
to substitute for the surface of a cracker, the slide was dipped into the
shortening system
and removed, thereby forming a film of the shortening on the surface of the
slide. The
shortening system was then allowed to congeal on the surface of the slide and
tempered
for 1 day at 25 C. After tempering, the slides were then exposed to increasing
higher
temperatures to evaluate the integrity of the crystals and their ability to
entrain the liquid
oil.
The shortening systems performed quite satisfactorily in the simulated cracker
test - the
crystals maintained integrity and their ability to entrain liquid oil,
demonstrating that the
combination performs well as a shortening system, and that the inventive mono-
and
diglyceride can be employed in a shortening system that performs well (e.g.,
that the
inventive shortening systems can provide improved organoleptic properties).
The results
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show that these particular inventive compositions are useful in particular
bakery
formulations, such as those of Examples 1 and 2.
Example 4: Nutritional panel - Nabisco Ritz Crackers
Under the proposed guidelines for nutritional panel information including
trans fat
FAT SYSTEM: FAT SYSTEM: FAT SYSTEM
PARTIALLY FULLY REFINED FULLY REFINED
HYDROGENATED SBO WITH 4% (BY SBO WITH 6% (BY
SOYBEAN OIL WEIGHT) MONO- WEIGHT) MONO-
(SBO) AND DIGLYCERIDE AND DIGLYCERIDE
OF EXAMPLE 3; AN OF EXAMPLE 3; AN
INVENTIVE INVENTIVE
SHORTENING SHORTENING
SYSTEM SYSTEM
Serving size 16 grams 16 grams 16 grams
Total fat / serving 4 grams 4 grams 4 grams
Saturated Fat 1 gram 0.6 grams 0.62 grams
Trans Fat 2 grams 0.8 grams 0.13 grams
Cis Monounsaturated fat 0.9 grams 0.9 grams
Polyunsaturated fat 1 gram 2.5 grams 2.3 grams
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Example 5: Nutritional Panel - Nabisco Triscuit Crackers
Under the proposed guidelines for nutritional panel information including
trans fat
FAT SYSTEM: FAT SYSTEM: FAT SYSTEM
PARTIALLY FULLY REFINED FULLY REFINED
HYDROGENATED SBO WITH 4% (BY SBO WITH 6% (BY
SOYBEAN OIL WEIGHT) MONO- WEIGHT) MONO-
(SBO) AND DIGLYCERIDE AND DIGLYCERIDE
OF EXAMPLE 3;AN OF EXAMPLE 3;AN
INVENTIVE INVENTIVE
SHORTENING SHORTENING
SYSTEM SYSTEM
Serving size 29 grams 29 grams 29 grams
Total fat / serving 5 grams 5 grams 5 grams
Saturated Fat 1 gram 0.8 grams 0.78 grams
Trans Fat 2 grams 0.11 grams 0.16 grams
Cis Monounsaturated fat 1.1 grams 1.1 grams
Polyunsaturated fat 1 gram 3.0 grams 2.9 grams
Example 6: Nutritional Panel - Nabisco Original Flavor Wheat Thins
Under the proposed guidelines for nutritional panel information including
trans fat
FAT SYSTEM: FAT SYSTEM: FAT SYSTEM
PARTIALLY FULLY REFINED FULLY REFINED
HYDROGENATED SBO WITH 4% (BY SBO WITH 6% (BY
SOYBEAN OIL WEIGHT) MONO- WEIGHT) MONO-
(SBO) AND DIGLYCERIDE AND DIGLYCERIDE
OF EXAMPLE 3; AN OF EXAMPLE 3; AN
INVENTIVE INVENTIVE
SHORTENING SHORTENING
SYSTEM SYSTEM
Serving size 29 grams 29 grams 29 grams
Total fat / serving 6 grams 6 grams 6 grams
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FAT SYSTEM: FAT SYSTEM: FAT SYSTEM
PARTIALLY FULLY REFINED FULLY REFINED
HYDROGENATED SBO WITH 4% (BY SBO WITH 6% (BY
SOYBEAN OIL WEIGHT) MONO- WEIGHT) MONO-
(SBO) AND DIGLYCERIDE AND DIGLYCERIDE
OF EXAMPLE 3; AN OF EXAMPLE 3; AN
INVENTIVE INVENTIVE
SHORTENING SHORTENING
SYSTEM SYSTEM
Saturated Fat 1 gram 0.92 grams 0.94 grams
Trans Fat 2 grams 0.13 grams 0.20 grams
Cis Monounsaturated fat 1.4 grams 1.3 grams
Polyunsaturated fat 0 gram 3.6 grams 3.5 grams
Example 7: Nutritional Panel - Keebler Townhouse Crackers
Under the proposed guidelines for nutritional panel information including
trans fat
FAT SYSTEM: FAT SYSTEM: FAT SYSTEM
PARTIALLY FULLY REFINED FULLY REFINED
HYDROGENATED SBO WITH 4%(BY SBO WITH 6% (BY
SOYBEAN OIL WEIGHT) MONO- WEIGHT) MONO-
(SBO) AND DIGLYCERIDE AND DIGLYCERIDE
OF EXAMPLE 3; AN OF EXAMPLE 3; AN
INVENTIVE INVENTIVE
SHORTENING SHORTENING
SYSTEM SYSTEM
Serving size 16 grams 16 grams 16 grams
Total fat / serving 4.5 grams 4.5 grams 4.5 grams
Saturated Fat 1 gram 0.65 grams 0.66 grams
Trans Fat 2 grams 0.10 grams 0.16 grams
Cis Monounsaturated fat 1.0 grams 0.95 grams
Polyunsaturated fat 1 gram 2.5 grams 2.4 grams
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Example 8: Nutritional Panel - Nabisco Nilla Wafers
Under the proposed guidelines for nutritional panel information including
trans fat
FAT SYSTEM: FAT SYSTEM: FAT SYSTEM
PARTIALLY FULLY REFINED FULLY REFINED
HYDROGENATED SBO WITH 4% (BY SBO WITH 6% (BY
SOYBEAN OIL WEIGHT) MONO- WEIGHT) MONO-
(SBO) AND DIGLYCERIDE AND DIGLYCERIDE
OF 'EXAMPLE 3; AN OF EXAMPLE 3; AN
INVENTIVE INVENTIVE
SHORTENING SHORTENING
SYSTEM SYSTEM
Serving size 30 grams 30 grams 30 grams
Total fat / serving 6 grams 6 grams 6 grams
Saturated Fat 1 gram 0.92 grams 0.94 grams
Trans Fat 2 grams 0.13 grams 0.20 grams
Cis Monounsaturated fat 1.4 grams 1.3 grams
Polyunsaturated fat 0 gram 3.6 grams 3.5 grams
Examples 4-8 demonstrate that commercially available products made with
inventive
shortening systems have a more favorable fat profile, using the suggested
nutritional
panel; and that the invention can improve the fat content, e.g., trans fat
content, of a
foodstuff or the labeling or disclosure thereof, e.g., nutrition panel for the
foodstuff, by
substituting partially hydrogenated fat or oil of the foodstuff (currently
employed in the
preparation of the foodstuff) with a shortening system of the present
invention. The
current considerations of the US Food & Drug Administration (FDA) for a
product
nutritional panel is that any constituent less than 0.5/grams/serving does not
require
declaration; and thus, all of the inventive shortening systems with either 4
or 6% would
provide a trans level below the declaration requirement.
***
The invention is further described by the following numbered paragraphs:
1. A shortening system that contains, or consists essentially of, or consists
of, an
unhydrogenated or non-hydrogenated, highly unsaturated, vegetable oil, e.g.,
sunflower
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oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive
oil, or blends
thereof, advantageously soybean oil, cottonseed oil, canola oil or blends
thereof, and
only a minor amount of a monoglyceride and/or diglyceride, advantageously a
monoglyceride, based on a highly unsaturated oil, such as a highly unsaturated
vegetable oil, e.g., canola or soybean oil, which has been selectively and
partially
hydrogenated so as to result in conservation of the geometric isomer of the
C18:1 ester,
namely the C18:1t or elaidic ester.
2. A method for preparing a shortening composition of paragraph 1 or as herein
discussed by the physical blending or admixing of the components (e.g., the
non-
hydrogenated vegetable oil and the mono- and diglycerides or the stearine
fraction
thereof), preferably with mechanical agitation.
3. The method of paragraph 2 wherein the mono- and diglyceride is preferably
heated to an elevated temperature sufficient to provide liquidity, e.g., to
within plus or
minus 10 C. of its melting point, and is then added directly into the oil,
e.g., non-
hydrogenated liquid vegetable oil.
4. The method of paragraph 3 wherein blending is continued until the mono- and
diglyceride is completely in solution, e.g., completely dissolved into the non-
hydrogenated liquid vegetable oil.
5. The use of an inventive shortening composition from paragraph 4 directly
into a
foodstuff at this temperature, or cooled prior to use in a foodstuff.
6. The use of an inventive shortening composition as a liquid, e.g., as a
spray, or in
an aerosol or atomized form.
7. The method of paragraph 4 further including, consisting essentially of, or
consisting of, rapidly cooled to a temperature of about 65-90 F (about 18 -32
C) to
initiate the formation of dispersed fat crystals in the oil prior to adding to
other ingredients
of a foodstuff.
8. The shortening system of any of the foregoing paragraphs containing, or
consisting essentially of, or consisting of, a minor amount of the
monoglyceride and/or
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diglyceride, such as, by weight (based on the total weight of the composition
or system)
about 3-about 10% or about 3- about 7% or about 4- about 6% or about 5%; or,
less than
6-8% of the monoglyceride and/or diglyceride, for example, less approximately
6% or
less than approximately 8%, such as from about 1 % or about 2% or about 3% to
about
5% or about 7% or less than 6% or less than 8%, e.g., about 2% or about 3% or
about
4% to approximately 5%.
9. The shortening system of any of the foregoing paragraphs comprising,
consisting
essentially of, or consisting of, the oil or unsaturated or unhydrogenated or
non-
hydrogenated, and/or highly unsaturated and non-hydrogenated oil, in an amount
by
weight (based on the total weight of the composition or system), of more than
94-92%, or
of about 97% to about 90%, or of about 97% to about 93%, or of about 96% to
about
94%, or of about 95%, or of more than approximately 94%, or of more than
approximately 92%; such as a system containing, or consisting essentially of
or
consisting of, by weight (based on the total weight of the composition or
system) from
about 99% to about 95% of the oil, or, about 98% to about 95% of the oil, or,
about 97%
to about 95% of the oil, or, about 99% to about 93% of the oil, or, about 98%
to about
93% of the oil, or, about 97% to about 93% of the oil, or about 96% to about
93% of the
oil, or about 95% to about 93% of the oil, or, about 99% to about 94% of the
oil, or, about
98% to about 94% of the oil, or, about 97% to about 94% of the oil, or of
about 97% to
about 95% of the oil; such as more than 92%, more than 94%, about 93%, e.g.,
about
99% or about 98% or about 97% or about 96% or approximately 95% oil.
10. The shortening system of any of the foregoing paragraphs containing less
monoglyceride and/or diglyceride than the amount of the stearine fraction
employed in
shortening system of U.S. Patent No. 5,908,655 and EP1057887A1.
11. The shortening system of any of the foregoing paragraphs wherein the oil
and
mono-and diglyceride are matched to each other; for instance, if the oil of
the shortening
system is canola oil, the mono- and diglyceride is based upon or of canola
oil.
12. The shortening system of any of the foregoing paragraphs wherein mono-and
diglyceride is advantageously obtained from the glycerolysis of a fat or oil.
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13. The shortening system of any of the foregoing paragraphs which is a two-
component system; namely that as a first component there is the oil and as a
second
component there is the mono-and diglyceride.
14. The shortening system of any of paragraphs 1-12 containing, consisting
essentially of or consisting of additional ingredient or ingredients that are
typically
employed in shortening systems, with the understanding that such additional
ingredient
or ingredients are not to detract from the novel or basic characteristics of
the invention
and are not to extend to embodiments found in the prior art.
15. The shortening system of paragraph 14 which contains, consists essentially
of or
consists of as an antioxidant system, e.g., any desired antioxidant system,
such as
tocopherol, TBHQ, BHT, or propyl gallate, alone or in combination with metal
scavengers
such as citric acid, phosphoric acid, EDTA and the like, to increase the
stability of the
shortening system against oxidative reactions.
16. The shortening system of any of the foregoing paragraphs wherein the mono-
and
diglyceride comprises, or consists essentially of, or consists of, a minimum
monoglyceride content of greater than about 45% by weight, such as greater
than about
50% by weight, for instance, greater than about 55% by weight, e.g., greater
than about
60% by weight, advantageously greater than about 65% by weight, preferably
greater
than about 70 % by weight, such as greater than about 75% by weight, for
instance,
greater than about 80% by weight, e.g., greater than about 85% by weight, even
more
advantageously greater than about 90% by weight, e.g., greater than about 92%
by
weight, such as greater than about 95% by weight, most advantageously a
product that
is considered a monoglyceride.
17. The shortening system of paragraph 16 wherein the mono- and diglyceride
contains, consists essentially of, or consists of a minimum monoglyceride
content, by
weight, of preferably greater than 45%, advantageously, greater than 70 %,
more
preferably greater than 80%, and most advantageously greater than 90 %. .
18. The shortening system of any of the foregoing paragraphs wherein the mono-
and
diglyceride comprises, or consists essentially of, or consists of, a content
of glycerol
mono elaidate (18:1t) by weight of about 25-about 70 %, for instance, about 30-
about
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70%, such as about 35-about 70% or about 40-about 70% or about 45-about 70%;
or, for
example about 25-about 60%, such as about 30- about 60% or about 35-about 60%,
advantageously about 40-about 60% or about 45-about 60%, such as about 50% or
more than or greater than about 50%, e.g., up to about 70%.
19. The shortening system of paragraph 18 containing, consisting essentially
of, or
consisting of a content of glycerol mono elaidate (18:1 t ), by weight of,
preferably 25 -
70 %, advantageously, 40 - 70 %, and more preferably 45 - 60 %.
20. The shortening system of any of the foregoing paragraphs wherein the mono-
and
diglyceride comprises, or consists essentially of, or consists of, a content
of saturated
monoglycerides (e.g., glycerol monostearate, glycerol monopalmitate, and
combinations
thereof) by weight of about 10-about 40 %, for instance, about 15-about 40%,
such as
about 20-about 40% or about 25-about 40% or about 25-about 30%; or, for
example
about 10 or about 15-about 35%, such as about 20- about 35% or about 25-about
35%,
such as about 10 or about 15 or about 20-about 30% or about 25%.
21. The shortening system of paragraph 21 containing, consisting essentially
of, or
consisting of a content of saturated monoglycerides (e.g., glycerol
monostearate,
glycerol monopalmitate, and combinations thereof), by weight, of preferably 10
- 40 %,
advantageously 15 - 35 %, and more preferably 20 - 30 %.
22. A method for preparing a shortening composition comprising admixing an
aforementioned mono-and diglyceride of any of the foregoing paragraphs,
obtainable
from or obtained from the glycerolysis/interesterification of a triglyceride,
e.g., mono- and
diglycerides from glycerolysis/interesterification having the aforementioned
properties,
with vegetable oil, advantageously an unhydrogenated or non-hydrogenated,
highly
unsaturated vegetable oil, e.g., sunflower oil, soybean oil, corn oil,
cottonseed oil,
safflower oil, canola oil, olive oil, or blends thereof, advantageously
soybean oil,
cottonseed oil, canola oil or blends thereof, advantageously soybean oil or
canola oil.
23. A method for preparing a shortening system or composition comprising:
subjecting a triglyceride to glycerolysis/interesterification; isolating a
mono-and
diglyceride obtainable from or obtained from the
glycerolysis/interesterification of any of
the foregoing paragraphs and/or having the aforementioned properties, and
admixing the
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isolated monoglyceride and/or diglyceride obtainable from the
glycerolysis/interesterification of a triglyceride with vegetable oil, e.g.,
sunflower oil,
soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil,
or blends thereof,
advantageously soybean oil, cottonseed oil, canola oil or blends thereof,
advantageously
soybean oil or canola oil.
24. An isolated mono-and diglyceride of any of the foregoing paragraphs and/or
having the aforementioned properties, advantageously obtained from or
obtainable from
the glycerolysis/interesterification of a triglyceride.
25. An isolated mono-and diglyceride comprising, or consisting essentially of,
or
consisting of, a minimum monoglyceride content of greater than about 45% by
weight,
such as greater than about 50% by weight, for instance, greater than about 55%
by
weight, e.g., greater than about 60% by weight, advantageously greater than
about 65%
by weight, preferably greater than about 70 % by weight, such as greater than
about
75% by weight, for instance, greater than about 80% by weight, e.g., greater
than about
85% by weight, even more advantageously greater than about 90% by weight,
e.g.,
greater than about 92% by weight, such as greater than about 95% by weight,
most
advantageously a product that is considered a monoglyceride.
26. The isolated mono-and diglyceride of paragraph 25 wherein the mono- and
diglyceride contains, consists essentially of, or consists of a minimum
monoglyceride
content, by weight, of preferably greater than 45%, advantageously, greater
than 70 %,
more preferably greater than 80%, and most advantageously greater than 90 %.
27. An isolated mono-and diglyceride comprising, or consisting essentially of,
or
consisting of, or an isolated mono-and diglyceride of paragraph 25 or 26
comprising,
consisting essentially of or consisting of a content of glycerol mono elaidate
(18:1t) by
weight of about 25-about 70 %, for instance, about 30-about 70%, such as about
35-
about 70% or about 40-about 70% or about 45-about 70%; or, for example about
25-
about 60%, such as about 30- about 60% or about 35-about 60%, advantageously
about
40-about 60% or about 45-about 60%, such as about 50% or more than or greater
than
about 50%, e.g., up to about 70%.
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28. The isolated mono-and diglyceride of paragraph 27 containing, consisting
essentially of, or consisting of a content of glycerol mono elaidate (18:1 t
), by weight of,
preferably 25 - 70 %, advantageously, 40 - 70 %, and more preferably 45 - 60
%.
29. An isolated mono-and diglyceride containing, consisting essentially of, or
consisting of, or an isolated mono- and diglyceride of any of paragraphs 25-28
comprising, or consisting essentially of, or consisting of, a content of
saturated
monoglycerides (e.g., glycerol monostearate, glycerol monopalmitate, and
combinations
thereof) by weight of about 10-about 40 %, for instance, about 15-about 40%,
such as
about 20-about 40% or about 25-about 40% or about 25-about 30%; or, for
example
about 10 or about 15-about 35%, such as about 20- about 35% or about 25-about
35%,
such as about 10 or about 15 or about 20-about 30% or about 25%.
30. An isolated mono-and diglyceride of paragraph 29 containing, consisting
essentially of, or consisting of, a content of saturated monoglycerides (e.g.,
glycerol
monostearate, glycerol monopalmitate, and combinations thereof), by weight, of
preferably 10 - 40 %, advantageously 15 - 35 %, and more preferably 20 - 30 %.
31. A shortening system comprising, or consisting essentially of, or
consisting of, an
admixture of at least one hydrogenated vegetable oil and at least
monodiglyceride and/or
diglyceride of any of the foregoing paragraphs and comprised predominantly of
mono
unsaturated acyl fatty acids (18:1c (cis) & 18:1t), in combination with at
least one
saturated acyl fatty acid.
32. The shortening system of paragraph 31, containing, consisting essentially
of, or
consisting of, based on weight of the total composition, about 3% to about 10%
of the
mono-and diglyceride, e.g., about 3% to about 7%, such as about 3% or about 4%
or
about 5% or about 6% of the mono-and diglyceride.
33. A shortening system of any of the foregoing paragraphs wherein the
vegetable
oils is high in polyunsaturation, such as soybean oil, canola oil
34. A shortening system of any of the foregoing paragraphs wherein the oil has
been
partially and selectively hydrogenated may be employed.
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35. Use of a shortening system of any of the foregoing paragraphs in a
foodstuff or
use of a mono-and diglyceride of any of the foregoing paragraphs in a
shortening system
which is used in a foodstuff.
36. A foodstuff or food product, such as bread, a cracker, cookie or similar
baked
food product or good that contains or has been coated with a shortening system
of any of
the foregoing paragraphs.
37. A method for preparing such a foodstuff or food product comprising,
consisting
essentially of or consisting of coating the foodstuff or food product with a
shortening
system of any of the foregoing paragraphs.
38. An improved method for preparing such a foodstuff or food product
comprising or
consisting essentially of or consisting of coating the foodstuff or food
product with or
topically applying to the foodstuff or food product a shortening system as in
any of the
foregoing paragraphs.
39. An improved method for improving or increasing shelf life or for improving
or
enhancing organoleptic properties or mouthfeel or taste of a foodstuff or food
product
comprising or consisting essentially of or consisting of coating the foodstuff
with or
topically applying to the foodstuff or food product a shortening system of any
of the
foregoing paragraphs.
40. A method as in any of paragraphs 37-39 wherein the coating or topical
application is performed after baking the foodstuff or food product, and prior
to any
packaging.
41. An improvement in the preparation and packaging of such a foodstuff or
food
product is coating the foodstuff or food product with, or topically applying
to the foodstuff
or food product, after baking and before packaging, a shortening system of any
of the
foregoing paragraphs.
42. A foodstuff containing, coated with, or baked with a shortening system or
mono-
and diglyceride of any of the foregoing paragraphs.
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43. A delivery system for an emulsifier comprising, consisting essentially of,
or
consisting of, the shortening system of any of the foregoing paragraphs and an
emulsifier.
44. The delivery system of paragraph 43 wherein the emulsifier is a food
emulsifier.
45. The delivery system of paragraph 44 wherein the emulsifier is lecithin,
Diacetylated tartaric acid esters of mono-diglycerides (DATEM), and sodium
stearoyl
lactylate (SSL).
46. A method for improving the fat content, e.g., trans fat content, of a
foodstuff or the
labeling or disclosure thereof, e.g., nutrition panel for the foodstuff,
comprising,
consisting essentially of, or consisting of, substituting partially
hydrogenated fat or oil of
the foodstuff with a shortening system of any of the foregoing paragraphs.
All publications mentioned in the above specification are herein incorporated
by
reference. Various modifications and variations of the described methods and
system of
the invention will be apparent to those skilled in the art without departing
from the scope
and spirit of the invention. Although the invention has been described in
connection with
specific preferred embodiments, it should be understood that the invention as
claimed
should not be unduly limited to such specific embodiments. Indeed, various
modifications of the described modes for carrying out the invention which are
obvious to
those skilled in chemistry or related fields are intended to be within the
scope of the
following claims.
41
