Abstract: A process for preparing a stable pourable shortening having a pumpable consistency that is retained at ambient temperatures after storage for extended periods over a temperature range of about 0.degree. F. to about 100.degree. F. and the resulting product. Solid fatty glyceride particles capable of crystallizing in the beta phase are mixed with liquid glyceride oil. The particle size of the solid particles is reduced while dispersed in the liquid oil until substantially all of the particles have a maximum particle size of about 70 microns. The temperature of the mixture is increased as the particle sizes of the solid particles are reduced such that the temperature does not exceed the melting point of the solid fatty glyceride particles and at least 10% of the solid fatty glyceride particles remain in the solid phase.

Abstract: Disclosed are preferred shortenings made with polyol polyesters. The Solid Fat Content curve and penetration of the shortenings is adjusted to increase smoothness and decrease graininess. Also described are food compositions that have enhanced flavors from the addition of particular sucrose polyesters.

Abstract: A hardstock suitable for producing margarines and reduced fat spreads rich in polyunsaturated fatty acids and a process for producing such hardstock, which involves directed interesterification of liquid oils and random interesterification of lauric fats and long chain fatty acids, using a chemical or an enzymic catalyst.

Abstract: A low-melting fat, which has a solid fat index of less than 13 at 80.degree. F., and which is essentially completely liquid at about 100.degree. F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat comprises from 5 to 30 percent by weight of the total weight of fat and/or shortening in the dough. The low-melting fat reduces halo effects in the resulting cookie.

Abstract: Development of excessive graininess in fats (i) which are prone to graininess can be reduced by incorporating therein a fat (ii) consisting of triglycerides from unsaturated fatty acids in the trans-configuration.Margarine fats with butter-like properties and displaying a reduced tendency to graininess are produced e.g. by interesterification of a fat rich in palmitic acid residues, particularly palm oil or fractions thereof, with triglycerides from C.sub.18 -C.sub.24 unsaturated fatty acids in the trans-configuration.

Abstract: alpha-Acylated glycerides having the formula: ##STR1## wherein each R.sup.1 is a C.sub.10 -C.sub.14 alkyl group and wherein each R.sup.2 is a C.sub.14 -C.sub.16 aliphatic group are disclosed. These alpha-acylated glycerides are useful as non-digestible fats in low calorie fat-containing food compositions.

Abstract: In a composite frozen confection product having ice confection material in contact with a layer of fat-based coating confection comprising a suspension of flavoring and sweetening solids in a fat component, the improvement wherein the fat component of the coating confection has:(a) a solids content index in each of the following ranges:70-93% at -20.degree. C.;65-93% at -10.degree. C.;55-90% at 0.degree. C.;15-40% at 20.degree. C.;0-12% at 30.degree. C.; and0% at 40.degree. C.;(b) a slip melting point in the range 23.degree. C. to 32.degree. C.;(c) a viscosity at 40.degree. C. .eta..sub.100 of at least 35 centipoise, and a viscosity at 40.degree. C. .eta..sub.CA of at least 30 centipoise; and wherein the coating confection contains 30-70% by weight of the fat component and has a viscosity at 40.degree. C. of .eta..sub.3 at least 25 poise; .eta..sub.100 at least 2.0 poise and .eta..sub.CA at least 2.2 poise.

Abstract: Cooking fat compositions containing lecithin which resist excessive thermal darkening are disclosed. Methods for stabilizing lecithin to prevent excessive darkening in a heated cooking fat require treatment of the lecithin, or the cooking fat containing it, with a strongly basic compound. The lecithin can then be added to the fat at a higher level to improve the anti-sticking performance of the fat.

Abstract: A method for treating an edible oil rich in linoleic acids so as to increase its solid fat content comprises the directed interesterification under isothermal conditions of an oil containing at least 60% pufa and 12.5 to 16% safa. The method is simple to perform and produces an oil which can be employed directly in margarine manufacture. The oil can be a mixture of an oil high in pufa such as natural sunflower and safflower seed oil and an oil high in safa such as fully or partially hardened sunflower or safflower seed oil.

Abstract: A shortening for preparing moist, light and tender cakes is disclosed. The shortening comprises a fat or oil and an emulsifier which consists essentially of from about 10% to about 20% of propylene glycol mono-fatty acid esters and from about 3% to about 20% of hydrophilic polyglycerol ester (percentages are based on the weight in the shortening). The ratio of polyglycerol ester to propylene glycol monoester is about from about 2:1 to 7:1. This shortening system can be used in preparing baking mixes. Surprisingly, even in an add-oil preparation the cake is moist yet light and tender.

Abstract: A structural fat particularly suitable for margarines and other emulsified spreads, especially stick-type products is disclosed. This fat has a unique triglyceride composition. The important positional isomers are the SSS, SOS, SSO and SOO/SLS triglycerides, wherein S=saturated fatty acid residue, O=oleic acid residue and L=linoleic acid residue. The weight ratios of palmitic to stearic acid and oleic to linoleic acid residues attached to the glycerides are important. The fat can be obtained from a solventless two-step thermal fractionation of palm oil.

Abstract: An improved process for chilling and plasticizing fatty materials, particularly lard, shortening and margarine. The molten fat which generally is at 130.degree.-140.degree. F. is delivered to a feed pump which pumps the molten fat into and through a scraped surface heat exchanger. As normally done, approximately 5-25% by volume of air or inert gas is injected into the molten fat on the suction side of the feed pump, to cause the plasticized fat to be white and opaque, rather than translucent. The molten fat is cooled from 130.degree.-140.degree. F. to approximately 70.degree.-86.degree. F. in the heat exchanger, and is partially crystallized. The cooled, partially crystallized product from the heat exchanger passes directly through a crystallizing element where it is subjected to sufficient shearing forces by the rotational circulation of the product around its own hydraulic center to cause radial mixing of the product to form a fine crystal structure.

Abstract: A composite frozen confection comprising an ice confection in contact with a layer of fat-based confectionery, said confectionery being a suspension of sweetening and flavoring solids in an edible fat, wherein the edible fat includes a fat composition which is an interesterified mixture of about 75% to 90% of a lauric acid or oil and about 10% to 25% of a non-lauric oil having(a) solids content index (SCI) values (%) in each of the following ranges:70-93 at -20.degree. C.65-93 at -10.degree. C.55-90 at 0.degree. C.15-40 at 20.degree. C.0-12 at 30.degree. C. and,0 at 35.degree. C.;(b) slip melting point in the range 23.degree.-32.degree. C., and(c) a brittleness time of at least 45 seconds.

Abstract: An edible oil composition suitable for frying uses is described. The composition comprises(a) a liquid oil,(b) an emulsifier,(c) a browning substance, and(d) an effective amount of a stabilizing material.The stabilizing material forms 1% or less of the total weight of the composition and is selected from fully or partly hardened fats or oils with a slip melting point of at least 45.degree. C. The composition has good storage stability, avoids unpleasant spattering and provides excellent tasting and stable sauces after frying and mixing with water.

Abstract: A composite frozen confection containing a layer of ice confection and a layer or coating of fat based confectionery having suspended therein flavoring and sweetening solids wherein the fat composition has a SCI of:70-93 at -20.degree. C.60-93 at -10.degree. C.55-90 at 0.degree. C.15-40 at 20.degree. C.0-12 at 30.degree. C.0 at 40.degree. C.A slip melting point in the range of 25.degree.-45.degree. C., and a coating pliability parameter of at least 3. The frozen confection may also include a dry confection such as a wafer wherein the fat based confection separates the ice confection from such dry confection.

Abstract: Composite confection of a biscuit or wafer with a frozen confection the biscuit or wafer having a converture of a sweetened fat-containing composition having a slip M.P in the range of 27.degree.-34.degree. C. and a viscosity at 46.degree. C. of N.sub.3 at 10 poise, N.sub.100 at least 2.0 poise, and N.sub.CA at least 1.2 poise.

Abstract: There is provided a continuous process for fluidizing shortening compositions including a major amount of a normally liquid base oil and a minor amount of a normally solid lipid, the latter exhibiting polymorphic behavior. The composition is flowed through a length of tube and submitted to temperature oscillations alternating between a high temperature which is above the melting point of certain of the crystalline forms of the triglyceride but below that of the desired form (beta), and a low temperature which is below but close to the melting point of the lowest melting crystalline form (alpha).

Abstract: Microfine salt having particles of from about 1 to about 10 microns in size can be incorporated in a fat or oil to provide a flavor-enhancing fat or oil composition. This composition is particularly useful in delivering salt to foods because the salt remains suspended for a commercially acceptable time when the fat or oil is heated. Other non-encapsulated flavor-enhancing materials within a density range of from about 1.8 to about 2.4 g./cc. can be used in place of or in conjunction with the salt. Fluid fats which have particulate suspensions of triglyceride hardstock are also useful for providing shelf- or storage-stable suspensions of microfine salt.

Abstract: A flavor-enhancing fat composition containing salt, lecithin and a hydrophilic fumed silica. The salt provides flavor enhancement and in combination with the lecithin provides a synergistic improvement in the anti-stick properties of the fat composition. Inclusion of the hydrophilic silica significantly decreases the settling rate of certain particle sizes of salt in the presence of lecithin when the fat is heated and liquefied. The salt remains sufficiently suspended for commercially acceptable periods of time.

Abstract: The dry fractionation of oils and fats having a steep dilatation curve (A), i.e. exhibiting a difference in dilatation value at 15.degree. C. and 25.degree. C. of at least 800 mm.sup.3 /25 grammes, in practice is difficult. This problem is solved by mixing oils and fats (A) with triglycerides (B) of such nature that the difference in dilatation of the mixture obtained diminishes substantially. The triglycerides (B) have a difference in dilatation values at 15.degree. C. and 25.degree. C. not exceeding 600 mm.sup.3 /25 g. The weight ratio between fats (A) and fats (B) varies between (10-90):(90-10), preferably (20-80):(80-20) and ideally (40-60):(60-40). The process is e.g. particularly attractive for the dry fractionation of palmkernel oil (fat A) in the presence of palm oil (fat B).

Abstract: A fluid shortening useful in the pan frying or griddling of foodstuffs is described. The composition comprises an edible triglyceride base fat wherein the acyl groups have from 16 to 22 carbon atoms and an amount in the range of from about 0.05% to about 9.8% effective to reduce the gumming tendencies of the triglyceride base fat composition, of a triglyceride having acyl groups of from 8 to 14 carbon atoms. The composition is useful primarily in pan frying or griddling operations and enables such operations to be performed while minimizing the tendency of the shortening composition to form gum or varnish-like deposits on the surfaces of frying and griddling utensils or equipment.

Abstract: Soft margarines of both the tub and fluid type, as well as blends and spreads, are formed from a unique blend of liquid vegetable oil, such as sunflower oil, with varying proportions from about 5 to about 20 wt.% of a hardstock preferably formed by interesterification of saturated babassu nut oil and saturated palm oil. The blend of vegetable oil and hardstock is high in polyunsaturates and has a low-transisomer fatty acid content.

Abstract: Stick and pat margarines as well as blends and spreads, are formed from a unique blend of a vegetable oil, such as, sunflower oil, with varying proportions from about 20 to about 30 wt. % of a hardstock preferably formed by interesterification of saturated babassu nut oil and saturated palm oil. The blend of vegetable oil and hardstock is high in polyunsaturates and has a low-trans-isomer fatty acid content.

Abstract: A stabilized fluid shortening containing conditioning and softening agents, comprises about 4 to 10 weight parts of a soft or hard mono- and diglyceride, about 2 to about 8 weight parts of fatty acid ester polyglycerol, about 2 to about 8 weight parts of solid beta-phase crystalline food emulsifier component and about 40 to 100 weight parts liquid vegetable oil, wherein the fluid shortening is a stabilized dispersion obtained by shock cooling a blend of the shortening ingredients to a temperature in the range of about 75.degree.-105.degree. F., and agitating such blend in this temperature range for a period sufficient to obtain substantially complete crystal conversion to the beta-polymorphic form.

Abstract: An edible food coating in the form of a batter which is applied to an item of food such as chicken and the like. The batter coating includes a fluid shortening which contains a solid triglyceride largely in the beta crystal form, a food grade binder and breading materials. The coated food product, when baked, has the attributes of a batter-coated, deep fat fried, or pan fried food product.

Abstract: A sauce coating base for liquid phase application to a foreign comestible comprising a blend of a nonrandom triglyceride hard butter consisting essentially of C.sub.16 and C.sub.18 acids having by weight 25-55% saturated fatty acids, 30-50% transmonoethanoic acids and 15-40% cis-monoethanoic acids and a hydrogenated edible vegetable oil hving an iodine value of about 97-102 and characterized in that coatings made therefrom resist cracking at frozen food temperatures and resist smearing off at room temperature. Sauces prepared from these bases are organoleptically acceptable when heated to serving temperatures. The sauces can be applied in a conventional batter applicator.

Abstract: Non-fractionated triglyceride compositions characterized by a high ratio of trans mono-unsaturated acid to saturated fatty acids, a high ratio of trans acid to cis acid, and containing from 40-55% saturated fatty acids. These triglycerides exhibit unique structural properties and have utility in the formulation of many fat-based food products such as shortening compositions.

Abstract: A coffee whitener having as major ingredients, dry basis, a sweetner, a water-dispersible protein, and a lipid system, wherein said lipid system is a fluid shortening comprising a hydrogenated, beta-tending, predominantly C.sub.16 -C.sub.18 oil having an IV of about 85-100 and a solid-fat index at 50.degree. F. of about 10-18; and stably dispersed therein, a stabilizing amount of a fine crystalline; normally solid phase fat or fatty acid derived food stabilizer component; and an emulsifying amount of an oil/water emulsifier. The fluid shortening is capable of being metered into the coffee whitener formulation during manufacture, and is capable of use at substantially reduced levels as compared to conventional lipid systems for coffee whiteners.

Abstract: An improved stabilized fluid shortening containing conditioning agents and softening agents for use in baking comprises about 4 to 10 weight parts of soft or hard mono- and diglyceride, about 2 to 8 weight parts of ethoxylated mono- and diglyceride, about 2 to 8 weight parts of a solid phase ester emulsifier selected from the group consisting of a succinylated mono- and diglyceride and an alkali or alkaline earth metal salt of an acyl lactylate, and about 40 to about 70 weight parts of liquid vegetable oil, wherein the fluid shortening is in a stabilized dispersion. The fluid shortening can be produced as a concentrate and can be hydrated with water to produce a hydrated fluid shortening.The shortening may also contain about 0 to about 3 weight parts of solid stearine.

Abstract: An improved hydrated fluid shortening having a lipoidal content of about 25% to about 55% is prepared by emulsifying with about 75% to about 45% water, a shortening composition which contains about 40 to about 70 parts by weight of a liquid vegetable oil and about 8 to about 29 parts of an emulsifier concentrate, the latter consisting essentially of about 4 to about 10 parts normally liquid or soft partial glycerol ester food emulsifier vehicle in which is stably dispersed about 2 to about 8 parts ethoxylated fatty acid ester, about 2 to about 8 parts solid phase fine crystalline food emulsifier component, and about 0 to about 3 parts soybean stearine. In a preferred example of the present invention, the lipoidal emulsifier fraction comprises a fluent or soft mono- and diglyceride admixed with ethoxylated mono- and diglyceride and a solid phase ester emulsifier such as succinylated mono- and diglyceride, or the alkali or alkaline earth metal salt of an acyl lactylate.

Abstract: Flavored shortening compositions useful in the deep-fat frying of foodstuffs are described. The compositions comprise (1) an edible triglyceride base fat having acyl groups of from 16 to 22 carbon atoms and wherein the smoke point exceeds 350.degree. F. and wherein the Iodine Value is from about 30 to 150; (2) an artificial, meaty, base-fat soluble, volatile flavorant; and (3) a stabilizing agent which is an undeodorized edible oil selected from the group consisting of coconut oil, palm-kernel oil and babassu oil. The compositions are useful for imparting a meaty flavor to foodstuffs deep-fried therein for prolonged periods of time.

Abstract: An improved wetting agent for use in the production of fat-containing powdered products which are spontaneously wettable and dispersible in cold aqueous liquids. The wetting agent comprises oil-free granular phosphatides containing at least 95% acetone insoluble matter dissolved in an oil which has a bland taste, a maximum iodine value of 2.0 and which is a liquid at temperatures as low as about 0.degree. C.

Abstract: A mix useful for the consumer preparation of spreadable butter-substitutes also known as margarine products is disclosed.

Abstract: This invention resides in the discovery of a fluent food emulsifier concentrate comprising a normally liquid partial glycerol ester food emulsifier vehicle in which is stably dispersed ethoxylated fatty acid esters and solid phase fine crystalline food emulsifier components, said concentrate being mechanically dispersible into a comestible mixture for the emulsification thereof. The present invention is particularly suitable for the preparation of a stable fluid shortening containing the emulsifier concentrate and a liquid edible oil suitable for bread and dough mixtures providing both dough conditioning and anti-staling properties. In an example of the present invention, the fluid concentrate comprises a fluent monoglyceride such as glycerol monooleate admixed with ethoxylated mono- and diglyceride and a solid phase ester emulsifier such as a succinylated mono- and diglyceride, or the alkali or alkaline earth metal salt of an acyl lactylate.

Abstract: A non-fractionated, partially hydrogenated, non-lauric glyceride oil product suitable as a hard butter is made by hydrogenating the oil with copper-chromite catalyst to an Iodine Value of about 100-110 followed by hydrogenation with a conventional hydrogenation catalyst, suitably nickel, until hard butter characteristics of the fatty product are achieved.

Abstract: A hard butter is prepared from a selective hydrogenation-isomerization product of a palm olein and a vegetable oil or fat other than palm oil.

Abstract: A stabilized fluid shortening containing conditioning agents and softening agents for use in baking comprises about 4 to 14 weight parts of soft mono- and diglycerides, 2 to 8 weight parts ester emulsifier, 0 to 8 weight parts of solid stearine, and between about 40 to 100 weight parts liquid vegetable oils wherein the fluid shortening is a stabilized dispersion. The fluid shortening can be produced as a concentrate and can be hydrated with water to produce a hydrated fluid shortening.