Abstract: Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or more structural enhancers in a vegetable oil followed by processing and tempering the admixture. The shortenings can be used to produce food products with reduced saturated fats and increased hardness as well as minimal trans fats.
Type:
Grant
Filed:
August 4, 2008
Date of Patent:
April 30, 2013
Assignees:
Bunge Oils, Inc., The Governors of the University of Alberta c/o Tec Edmonton
Inventors:
Suresh S. Narine, Kerry Lyn Humphrey, Frank R. Kincs