Shortening particle compositions and dough products made therefrom

摘要

The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.

主权项

1. A shortening particle composition comprising:
a plurality of shortening particles wherein the particles comprise a shortening composition that comprises: (i) an interesterified soy oil; and (ii) hydrogenated soy oil; wherein the shortening composition has a Solid Fat Content (SFC) profile having a slope of about −0.45 to about −1.77 (% solids/° C.) based on linear regression of SFC values at 10° C., 21.1° C., 26.7° C., 33.3° C., and 40° C.; and wherein the shortening composition has a Mettler Drop Point of about 58° C. to about 62° C.