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.

Abstract: A composition comprising high stearic acid, high oleic soybean oil, lightly, partially or fully hydrogenated feedstock oil, and an emulsifier is disclosed. The composition can be used, for example, as a complete shortening composition. A food product employing the complete shortening composition is also described. Several non-limiting examples of the food product are a baked food, such as a short bread cookie, biscuit, pie crust, or puff pastry shell, or icing, such as cake icing or pastry icing.

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.

Abstract: Interesterified or blended shortening compositions having a relatively low proportion of trans fatty acid are described. The shortening compositions are made by blending or interesterifying low-linolenic soybean oil, including from 1 to 3.5 wt. % linolenic fatty acid moieties and from 0 to 2 wt. % trans fatty acid moieties, and a highly saturated fat including from 0 to 2 wt. % of trans fatty acid moieties. The interesterified or blended shortening composition has a trans-fatty acid moiety content of from 0 to 2 wt. %. These interesterified or simple blends are low in trans fatty acid, but are otherwise similar in composition and performance to partially hydrogenated vegetable oils. Products made from the compositions include baked goods, such as short bread cookies, biscuits, pie crusts, or puff pastry shells, or an icing such as cream icing.

Abstract: A frying medium consisting essentially of unmodified low-linolenic-acid soybean oil that contains relatively little saturated fat, and essentially no trans fatty acid, is disclosed. Food fried in this medium has properties comparable to those of food fried in partially hydrogenated higher trans oils. The frying medium can comprise a minor proportion of another type of low linolenic oil, such as cottonseed oil or palm oil, blended with the soybean oil as from 1 to 49 wt. %, alternatively 1 to 25 wt. %, alternatively 1 to 10 wt. %, alternatively 1 to 5 wt. % of the frying medium. The soybean oil of the frying medium can have from 5 wt. % to 15 wt. % palmitic acid; from 2 wt. % to 10 wt. % stearic acid; from 20 wt. % to 50 wt. % oleic acid; from 30 wt. % to 60 wt. % linoleic acid; and from 0.2 wt. % to 3.5 wt. % linolenic acid.

Abstract: Butters are made from high oleic vegetable oils during a procedure by which a large percentage of the oleic acid is transformed into trans-configured elaidic acid, without significantly increasing the saturated fat present in the high oleic vegetable oil. The vegetable oils have an initial oleic acid content of at least about 75 weight percent, with the hard butter made from it being a high elaidic hard fat having at least about 65% trans-configured elaidic acid. The preferred process is a single-step procedure of hydrogenation in the presence of a deadened catalyst such as a sulfur-poisoned nickel catalyst.

Abstract: A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding natural and/or synthetic shortening materials to provide shortening pellets or chunks which, without requiring further processing, resist clumping together at at least moderate temperatures of about 70.degree. F. (about 21.degree. C.). The pelletized shortening has a hardness or solids profile which is especially suitable for baking applications and imparts a tenderizing effect in bakery type products while still providing a shortening in a form that is easy to handle inasmuch as it is pourable or able to be metered in a flowing particulate style. While it has relatively high solids at room temperature or storage conditions, the solids content of the pelletized shortening dissipates rapidly enough such that the solids reduction will provide the desired tenderizing effect in dough products including biscuits and pizza crusts.

Abstract: A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding vegetable oil to provide shortening pellets or chunks which, without requiring further processing, resist clumping together at at least moderate temperatures of about 70.degree. F. (about 21.degree. C.). The pelletized shortening has a hardness or solid fat profile which is especially suitable for baking applications and imparts a tenderizing effect in bakery type products while still providing a shortening in a form that is easy to handle inasmuch as it is pourable or able to be metered in a flowing particulate style. While it has relatively high solids at room temperature or storage conditions, the solids content of the pelletized shortening dissipates rapidly enough such that the solids reduction will provide the desired tenderizing effect in dough products including biscuits and pizza crusts.

Abstract: Bakery compositions and baked goods which have taste and organoleptic properties equal to or superior to the same types of products prepared in accordance with traditional, full fat formulations, have substantially reduced fat contents. One or both of a dough formulation and a roll-in spread positioned between layers of the rolled dough formulation have substantially reduced fat contents. A fat substitute which is substantially fat free or contains only very low levels of fat is incorporated into either or both of the dough formulation and of the roll-in formulation.

Abstract: A coating is prepared from a composition of fat, selected polyols, and emulsifier. The coating cooled in the normal enrobing process provides a coated product in which the coating resists the onset of blooming and resists melting at elevated temperatures, while still exhibiting desirable mouth feel and melting properties when the product is consumed. The coating includes a structured fat emulsion that is a polyol-in-fat emulsion which is stable and consistent enough to be distributed as a bulk fat component.