Abstract: The present invention is directed to a particulate fat replacement system and to baked goods utilizing the fat replacement system. The fat replacement system can be used as a partial or complete replacement for shortening in flour based baked goods. The fat replacement system includes in combination (a) an emulsifier powder which includes a carrier, propylene glycol monoester, mono- and di- glycerides, a polyoxyethylene derivative of polyol esters of fatty acids and diacetyl tartaric acid ester of monoglycerides and (b) an unhydrated mixture of a vegetable fiber, starch and a gum. The fat replacement system is present in the batter or dough used to provide a baked dough at a level of from about 0.5% to about 5% by weight.

Abstract: In a machine which uses superheated steam for drying wet fabrics vertical curtains of hot air are blown across the entrance and exit openings to prevent escape of steam and to help dry the fabric. A portion of the superheated steam is piped from the drying chamber to a preheat chamber, which is located in advance of the drying chamber, thereby to preheat the fabric before it enters the drying chamber. The moisture driven from the fabrics is collected as wet steam from the top of the drying chamber and fed to a condenser the cooling water of which is thereby heated and saved for heating purposes.