Abstract: An improved stabilized fluid shortening containing conditioning agents and softening agents for use in baking comprises about 4 to 10 weight parts of soft or hard mono- and diglyceride, about 2 to 8 weight parts of ethoxylated mono- and diglyceride, about 2 to 8 weight parts of a solid phase ester emulsifier selected from the group consisting of a succinylated mono- and diglyceride and an alkali or alkaline earth metal salt of an acyl lactylate, and about 40 to about 70 weight parts of liquid vegetable oil, wherein the fluid shortening is in a stabilized dispersion. The fluid shortening can be produced as a concentrate and can be hydrated with water to produce a hydrated fluid shortening.The shortening may also contain about 0 to about 3 weight parts of solid stearine.

Abstract: An improved hydrated fluid shortening having a lipoidal content of about 25% to about 55% is prepared by emulsifying with about 75% to about 45% water, a shortening composition which contains about 40 to about 70 parts by weight of a liquid vegetable oil and about 8 to about 29 parts of an emulsifier concentrate, the latter consisting essentially of about 4 to about 10 parts normally liquid or soft partial glycerol ester food emulsifier vehicle in which is stably dispersed about 2 to about 8 parts ethoxylated fatty acid ester, about 2 to about 8 parts solid phase fine crystalline food emulsifier component, and about 0 to about 3 parts soybean stearine. In a preferred example of the present invention, the lipoidal emulsifier fraction comprises a fluent or soft mono- and diglyceride admixed with ethoxylated mono- and diglyceride and a solid phase ester emulsifier such as succinylated mono- and diglyceride, or the alkali or alkaline earth metal salt of an acyl lactylate.

Abstract: This invention resides in the discovery of a fluent food emulsifier concentrate comprising a normally liquid partial glycerol ester food emulsifier vehicle in which is stably dispersed ethoxylated fatty acid esters and solid phase fine crystalline food emulsifier components, said concentrate being mechanically dispersible into a comestible mixture for the emulsification thereof. The present invention is particularly suitable for the preparation of a stable fluid shortening containing the emulsifier concentrate and a liquid edible oil suitable for bread and dough mixtures providing both dough conditioning and anti-staling properties. In an example of the present invention, the fluid concentrate comprises a fluent monoglyceride such as glycerol monooleate admixed with ethoxylated mono- and diglyceride and a solid phase ester emulsifier such as a succinylated mono- and diglyceride, or the alkali or alkaline earth metal salt of an acyl lactylate.

Abstract: There is disclosed a dry mix adapted for hydration with chilled water to provide a pourable batter which produces on baking a crust resembling traditional yeast-leavened pizza crust; a process for preparing such pourable batter, and a unitary package of one container for said dry mix in combination with one or more containers for other snack food topping ingredients are also described.