| 摘要 |
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. The incorporation of the mono- and diglyceride fractions into nonhydrogenated oils provide the formation of crystal matrices which allow functional aspects of the shortening system, such as improved eating qualities (texture/taste) and improved stability in both the processing and the finished product, without the incorporation of positional and geometrical (trans) isomers of unsaturated fatty acids common to partially hydrogenated fats. <IMAGE> |
