| 摘要 |
A beta prime stable plastic shortening exhibiting superior baking and frying performance and containing reduced levels of saturates and trans fatty acids is disclosed. The shortening is particularly useful in confectionery, baking, and frying applications. The plastic shortening of the present invention comprises from about 6% to about 25% by volume, of an inert gas and from about 75% to about 94% by volume of a fat phase comprising: a) from about 74% to about 90% by weight of a base oil having less than 10% by weight of trans fatty acids, less than 16% C4-C26 fatty acids, b) from about 10% to about 20% by weight of a beta prime stable crystalline hardstock consisting essentially of at least 65% of PSP and PSS, wherein the ratio of PSP:PSS is at least 0.8 to 1.0 and from 0 to 30% other triglycerides or synthetic fats and from 0 to 5% monoglycerides or diglycerides The plastic shortening can optionally contain from about 25 ppm to about 500 ppm added antioxidant and/or from about 1% to about 8% of an emulsifier. From about 0.05% to about 3% additional ingredients can also be added to said plastic shortening. The plastic shortening of the present invention has a finished shortening penetration of from about 160 mm 10 to about 275 mm/10 and a maximum gas bubble size of less than 1 mm.
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