| 摘要 |
Interesterified or blended shortening compositions having a relatively lo w proportion of trans fatty acid are described. The shortening compositions are made by blending or interesterifying low-linolenic soybean oil, includin g from 1 to 3.5 wt.% linolenic fatty acid moieties and from 0 to 2 wt.% tran s fatty acid moieties, and a highly saturated fat including from 0 to 2 wt.% of trans fatty acid moieties. The interesterified or blended shortening com position has a trans-fatty acid moiety content of from 0 to 2 wt.%. These in teresterified or simple blends are low in trans fatty acid, but are otherwis e similar in composition and performance to partially hydrogenated vegetable oils. Products made from the compositions include baked goods, such as shor t bread cookies, biscuits, pie crusts, or puff pastry shells, or an icing su ch as cream icing. |
