Abstract: The present invention relates to a shortening system for use as dough fat or filling fat. The shortening system contains unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., soybean oil, sunflower oil, corn oil, ricebran oil, or cottonseed 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 an emulsifier composition The emulsifier composition comprises a monoglyceride and/or diglyceride, an alpha tending emulsifier and an ionic emulsifier. Methods for making and using such a shortening system and products from the use of such a shortening system are also disclosed.

Abstract: A shortening system, such as a spray shortening system; for instance, a shortening system containing 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.

Abstract: A shortening system, such as a spray shortening system; for instance, a shortening system containing 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.

Abstract: The present invention relates to a shortening system, for use as dough fat or filling fat; 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, sunflower oil, corn oil, ricebran oil, or cottonseed 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 an emulsifier composition comprising a monoglyceride and/or diglyceride, an alpha tending emulsifier and an ionic emulsifier as well as to methods for making and using such a shortening system and products from the use of such a shortening system.

Abstract: A shortening system, such as a spray shortening system; for instance, a shortening system containing 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.

Abstract: Disclosed and claimed are shortening systems and methods for making and using the shortening system The shortening system can contain vegetable oil and a stearine fraction obtainable from the glycerolysis of a saturated fat or oil, such as a stearine fraction enriched with diglycerides, or at least one monoglyceride and/or diglyceride such as one which is normally solid at room temperature and/or such as one which is enriched with diglyceride. The shortening system has a synergistic amount of solids and crystal matrices and has surprisingly superior properties and imparts those surprisingly superior properties to food products, as well as provides food products with improved organoleptic properties. Chemically leavened and yeast-raised bakery products (e.g., savory crackers, biscuits basecakes, cookies etc.) which incorporate the shortening system so as to allow substantial nutritional improvements over partially hydrogenated fats while giving organoleptically improved properties are disclosed.