Abstract: Disclosed are frying shortening compositions that comprise liquid oil component comprising: (i) a first liquid oil comprising canola oil; and (ii) a second liquid oil selected from the group consisting of soybean oil, mid-oleic sunflower oil, corn oil, and combinations thereof; and (b) about 1-30 wt %, e.g., about 16-20 wt %, of a hard fat component comprising a hydrogenated vegetable oil, e.g., hydrogenated cottonseed oil. The fried foods are low in trans-fatty acids and saturated fatty acids and may be used to prepare fried food articles, e.g., doughnuts, having a high food-to-oil ratio.

Abstract: A process for modifying a triacylglycerol stock, such as a vegetable oil stock, to better control fluidity is provided. The process includes interesterifying the triacylglycerol stock in the presence of a basic catalyst while monitoring the absorbance of the reaction mixture. A modified triacylglycerol stock produced by partial interesterification as well as plastic spreads and water-in-oil emulsions which include the partially interesterified triacylglycerol stock are also provided.

Abstract: A process for modifying a triacylglycerol stock, such as a vegetable oil stock, to better control fluidity is provided. The process includes interesterifying the triacylglycerol stock in the presence of a basic catalyst while monitoring the absorbance of the reaction mixture. A modified triacylglycerol stock produced by partial interesterification as well as plastic spreads and water-in-oil emulsions which include the partially interesterified triacylglycerol stock are also provided.