GB933796A - Improved fluid shortenings - Google Patents

Abstract

A lactated monoglyceride-providing composition useful for incorporation into fluid shortening and into baked goods consists essentially of: the esterification product of lactic acid with at east one concentrated, preformed monoglyceride of at least one C14-22 fatty acid and containing 0,4 to 2,0 mols, preferably 0,5 to 1,0 mole of combined lactic acid per mol of starting monoglyceride reactant, the starting monoglyceride reactant having at least 85% monoglyceride content; and 2-50%, preferably 5-35%, of free monoglyceride of at least one C14-22 fatty acid. Monoglycerides of stearic or palmitic acid are preferred. Several examples describe the preparation of the composition, and the resulting lactated monoglyceride esterification product of one contained 12% of combined lactic acid, amounting to 0,523 mol. of combined lactic acid per mol. starting monoglyceride reactant, and possessed other characteristics as follows:-Acid Number 8,1; a -monoglycerides of fatty acids assay 14,7%; Saponification Number 237; Hydroxyl Number 182,6. The product was formed into waxy solid flakes using conventional equipment, and it remained solid at resin temperature and at temperatures exceeding 100 DEG F.ALSO:A fluid shortening for baked goods consists essentially of: 0.2-3.0% of unlactated normally solid glyceride; 89.0-95.8% of a normally liquid glyceride vehicle; 4.0-8.0% of a lactated monoglyceride-providing composition having 2-50% as free monoglyceride of C14-22 fatty acid being an esterification product of lactic acid with at least one concentrated, preformed monoglyceride of a C14-22 fatty acid and containing 0.4-2.0 mols. of combined lactic acid per mol. of starting monoglyceride reactant, and exhibits an increase in solids content of at least 50% when cooled from 90 DEG to 60 DEG F. The lactated monoglyceride providing composition preferably has 5-35% as free monoglyceride of C16-22 fatty acid, contains 0.5-1.0 mol. of combined lactic acid per mol. of starting monoglyceride reactant and is an esterification product of lactic acid with at least one concentrated, preformed monoglyceride of C16-22 fatty acid; the normally solid glyceride content is 0.5-2%, the lactated monoglyceride-providing composition 5-7% and the normally liquid glyceride vehicle 91-94%. For the lactated monoglyceride-providing composition, monoglycerides of stearic or palmitic acid are preferred. The shortening is prepared by forming a clear melt of the constituents, cooling to generate a magma of fine crystals and tempering until the crystals present are in a stable condition. The constituents of the fluid shortening and its preparation therefrom are discussed in considerable detail in the Specification. Some examples are directed to preparing cakes from batter and dough admixtures comprising 3-70% of the fluid shortening and the following ingredients: flour, milk, eggs, sugar, salt, yeast, baking powder, peanut oil, cocoa, melted baking chocolate, bananas, mace, butter, vanilla, coffee and lemon flavourings, and protein food colour.