CA2526163A1 - Shortening system - Google Patents

Shortening system Download PDF

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Publication number
CA2526163A1
CA2526163A1 CA002526163A CA2526163A CA2526163A1 CA 2526163 A1 CA2526163 A1 CA 2526163A1 CA 002526163 A CA002526163 A CA 002526163A CA 2526163 A CA2526163 A CA 2526163A CA 2526163 A1 CA2526163 A1 CA 2526163A1
Authority
CA
Canada
Prior art keywords
monoglyceride
diglyceride
shortening system
oil
foodstuff
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA002526163A
Other languages
French (fr)
Other versions
CA2526163C (en
Inventor
Jim Doucet
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DuPont Nutrition Biosciences ApS
Original Assignee
Danisco A/S
Jim Doucet
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Danisco A/S, Jim Doucet filed Critical Danisco A/S
Publication of CA2526163A1 publication Critical patent/CA2526163A1/en
Application granted granted Critical
Publication of CA2526163C publication Critical patent/CA2526163C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/06—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with glycerol
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/12—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

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., canola or soybean oil, which has been selectively and partially hydrogenated so as to result in conservation of the geometric isomer of the C18:1 ester, namely the C18:1t or elaidic ester, as well as to methods for making and using such a shortening system, products from the use of such a shortening system, and the monoglyceride and/or diglyceride constituent of the shortening system, and methods for making and uses thereof.

Claims (57)

1. An isolated monoglyceride and/or diglyceride obtained or obtainable by glycerolysis/interesterification of an unsaturated oil which has been selectively and partially hydrogenated so as to result in conservation of the elaidic ester (C18:1t).
2. An isolated monoglyceride and/or diglyceride according to claim 1, wherein the content of monoglyceride is greater than about 45% by weight.
3. An isolated monoglyceride and/or diglyceride according to claim 1 or 2, wherein the content of monoglyceride is greater than about 75% by weight.
4. An isolated monoglyceride and/or diglyceride according to claim 1, 2 or 3 wherein the content of monoglyceride is greater than about 95% by weight.
5. An isolated monoglyceride and/or diglyceride according to any one of the preceding claims wherein the content of glycerol mono elaidate (18:1t) is from 25% to 70% by weight.
6. An isolated monoglyceride and/or diglyceride according to any one of the preceding claims wherein the content of glycerol mono elaidate (18:1t) is from 40% to 70% by weight.
7. An isolated monoglyceride and/or diglyceride according to any one of the preceding claims wherein the content of glycerol mono elaidate (18:1t) is from 45% to 60% by weight.
8. An isolated monoglyceride and/or diglyceride according to any one of the preceding claims comprising saturated monoglycerides.
9. An isolated monoglyceride and/or diglyceride according to claim 8 wherein the content of saturated monoglycerides is from 10% to 40 % by weight.
10. An isolated monoglyceride and/or diglyceride according to claim 8 or 9 wherein the content of saturated monoglycerides is from 15% to 35% by weight.
11. An isolated monoglyceride and/or diglyceride according to claim 8, 9 or 10 wherein the content of saturated monoglycerides is from 20% to 30 % by weight.
12. An isolated monoglyceride and/or diglyceride according to any one of claims 8 to 11 wherein the saturated monoglycerides are selected from the group consisting of glycerol monostearate, glycerol monopalmitate and combinations thereof.
13. An isolated monoglyceride and/or diglyceride according to any one of the preceding claims, wherein the unsaturated oil is an unsaturated vegetable oil.
14. An isolated monoglyceride and/or diglyceride according to claim 13, wherein the highly unsaturated vegetable oil is selected from the group consisting of canola oil and soybean oil.
15. A process for the preparation of a monoglyceride and/or diglyceride comprising the steps of (i) selective and partial hydrogenation of an unsaturated oil so as to result in conservation of the elaidic ester (C18:1t) (ii) glycerolysis/interesterification of the selectively and partially hydrogenated unsaturated oil.
16. A monoglyceride and/or diglyceride obtainable in accordance with a process as defined in claim 15.
17. A monoglyceride and/or diglyceride obtained in accordance with a process as defined in claim 15.
18. A shortening system comprising i) an edible oil; and ii) a monoglyceride and/or diglyceride obtained or obtainable by glycerolysis/interesterification of an unsaturated oil which has been selectively and partially hydrogenated so as to result in conservation of the elaidic ester (C18:1t);
wherein the monoglyceride and/or diglyceride is present in a minor amount.
19. A shortening system according to claim 18 wherein the edible oil is a vegetable oil.
20. A shortening system according to claim 19 wherein the edible oil is a vegetable oil selected from the group consisting of sunflower oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil and blends thereof.
21. A shortening system according to claim 19 or 20 wherein the edible oil is a vegetable oil selected from the group consisting of soybean oil, cottonseed oil, canola oil and blends thereof.
22. A shortening system according to any one of claims 18 to 21 wherein the edible oil is a hydrogenated oil.
23. A shortening system according to any one of claims 18 to 21 wherein the edible oil has been partially and selectively hydrogenated.
24. A shortening system according to any one of claims 18 to 21 wherein the edible oil is unhydrogenated.
25. A shortening system according to claim 24 wherein the edible oil is an unhydrogenated, unsaturated, vegetable oil.
26. A shortening system according to any one of claims 18 to 25, wherein the monoglyceride and/or diglyceride is present in an amount of approximately 5%
by weight of the shortening system.
27. A shortening system according to any one of claims 18 to 26, wherein the monoglyceride and/or diglyceride is present in an amount of less than about 8%
by weight of the shortening system.
28. A shortening system according to any one of claims 18 to 27, wherein the edible oil is present in an amount of more than 92% by weight of the shortening system.
29. A shortening system according to any one of claims 18 to 28, wherein the edible oil is present in an amount of approximately 95% by weight of the shortening system.
30. A shortening system according to any one of claims 18 to 29 wherein the edible oil and monoglyceride and/or diglyceride are matched to each other.
31. A shortening system according to any one of claims 18 to 30 wherein the monoglyceride and/or diglyceride is as defined in any one of claims 1 to 14.
32. A shortening system according to any one of claims 18 to 31 further comprising one or more additional ingredients that are typically employed in shortening systems.
33. A shortening system according to claim 32, further comprising an antioxidant system and/or a metal scavenger.
34. A shortening system according to claim 33 wherein the antioxidant system is selected from the group consisting of tocopherol, TBHQ, BHT, propyl gallate and combinations thereof.
35. A shortening system according to claim 33 or 34, wherein the metal scavenger is selected from the group consisting of citric acid, phosphoric acid, EDTA and combinations thereof.
36. A shortening system according to any one of claims 18 to 35 wherein the shortening system is a liquid.
37. A shortening system according to claim 36, wherein the shortening system is in the form of a spray, or in an aerosol or in an atomized form.
38. A method for preparing a shortening system as defined in any one of claims 18 to 37, wherein the method comprises the step of physically blending or admixing the components, preferably with mechanical agitation.
39. A method according to claim 38 wherein the monoglyceride and/or diglyceride is heated to a temperature sufficient to provide liquidity and is then added directly into the edible oil.
40. A method according to claim 39 wherein the temperature sufficient to provide liquidity is within plus or minus 10°C of the melting point of the monoglyceride and/or diglyceride.
41. A method according to any one of claims 38 to 40, wherein the blending or admixing is continued until the monoglyceride and/or diglyceride has completely dissolved in the edible oil.
42. A method according to any one of claims 39 to 41, further comprising the step of rapidly cooling the shortening system to a temperature of about 18° to 32°C prior to use.
43. A method of preparing a foodstuff, comprising the step of contacting the foodstuff with a shortening system as defined in any one of claims 18 to 37.
44. A method according to claim 43, wherein the shortening system reaches an elevated temperature during its preparation and is not cooled before being contacted with the foodstuff.
45. A method according to claim 43, wherein the shortening system reaches an elevated temperature during its preparation, and is rapidly cooled before being contacted with the foodstuff.
46. A method according to any one of claims 43 to 45 wherein the foodstuff is a baked foodstuff.
47. A method according to claim 46 wherein the foodstuff is bread, a cracker or a cookie.
48. A method according to any one of claims 43 to 47, wherein the foodstuff is coated with the shortening system or the shortening system is topically applied to the foodstuff.

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49. A method according to claim 48, wherein the foodstuff is a baked foodstuff and wherein the coating or topical application is performed after baking the foodstuff and prior to packaging the foodstuff.
50. A foodstuff prepared by the method of any one of claims 43 to 49.
51. A method for modifying, preferably improving the fat content of a foodstuff comprising substituting partially hydrogenated fat or oil of the foodstuff with a shortening system as defined in any one of claims 18 to 37.
52. Use of a shortening system as defined in any one of claims 18 to 37, for improving or increasing the shelf-life of a foodstuff.
53. Use of a shortening system as defined in any one of claims 18 to 37 for improving or enhancing organoleptic properties or mouthfeel or taste of a foodstuff.
54. Use of a monoglyceride and/or diglyceride as defined in any one of claims 1 to 14 in the preparation of a foodstuff.
55. A delivery system for an emulsifier comprising a shortening system as defined in any one of claims 18 to 37 and an emulsifier.
56. A delivery system according to claim 55, wherein the emulsifier is a food emulsifier.
57. A delivery system according to claim 55 or 56, wherein the emulsifier is selected from the group consisting of lecithin, diacetylated tartaric acid esters of mono-diglycerides (DATEM), sodium stearoyl lactylate (SSL) and combinations thereof.
CA2526163A 2003-06-04 2004-06-03 Shortening system Expired - Fee Related CA2526163C (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US47559003P 2003-06-04 2003-06-04
US60/475,590 2003-06-04
US49680403P 2003-08-21 2003-08-21
US60/496,804 2003-08-21
PCT/IB2004/002103 WO2004108874A1 (en) 2003-06-04 2004-06-03 Shortening system

Publications (2)

Publication Number Publication Date
CA2526163A1 true CA2526163A1 (en) 2004-12-16
CA2526163C CA2526163C (en) 2012-05-29

Family

ID=33514057

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2526163A Expired - Fee Related CA2526163C (en) 2003-06-04 2004-06-03 Shortening system

Country Status (4)

Country Link
BR (1) BRPI0410854A (en)
CA (1) CA2526163C (en)
MX (1) MXPA05013057A (en)
WO (1) WO2004108874A1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007005727A2 (en) 2005-07-01 2007-01-11 Martek Biosciences Corporation Microwaveable popcorn and methods of making
AU2006265801B2 (en) 2005-07-01 2011-07-14 Martek Biosciences Corporation Polyunsaturated fatty acid-containing oil product and uses and production thereof
US7691428B2 (en) * 2005-12-28 2010-04-06 Caravan Ingredients Inc. Non-hydrogenated vegetable oil based shortening containing an elevated diglyceride emulsifier composition
US20080175958A1 (en) 2007-01-22 2008-07-24 General Mills Marketing, Inc. Hydrated fat compositions and dough articles
EP2706863B1 (en) 2011-05-09 2017-10-04 General Mills, Inc. Fat compositions including shortening particles and shortening compositions without added non-interesterified hardstock fat, and related products
EP2840899B1 (en) 2012-04-27 2016-09-14 General Mills, Inc. Fat particle compositions containing salt, dough and baked dough articles made therefrom, and related methods
EP2983513B1 (en) * 2013-03-15 2019-12-18 PepsiCo, Inc. Tailoring the wetting and lubrication properties of edible fat with low hlb emulsifiers or lecithins
WO2014206928A1 (en) * 2013-06-25 2014-12-31 Aarhuskarlshamn Ab Confectionery vegetable fat

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1458569A (en) * 1973-11-30 1976-12-15 Procter & Gamble All purpose liquid shortening compositions
US6391369B1 (en) * 1996-03-27 2002-05-21 Bunge Foods Corporation Selectively hydrogenated high oleic oil compositions and process
EP1057887A1 (en) * 1999-06-01 2000-12-06 Danisco A/S Shortening system

Also Published As

Publication number Publication date
BRPI0410854A (en) 2006-07-04
CA2526163C (en) 2012-05-29
WO2004108874A1 (en) 2004-12-16
MXPA05013057A (en) 2006-03-02

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Effective date: 20140603