Shortening system, products therewith, and methods for making and using the same

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 non-hydrogenated 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.

FIELD OF THE INVENTION 
The present invention relates to a shortening system, products containing 
or produced with the shortening system, and methods for making and using 
the shortening system. 
More in particular, the present invention relates to a shortening system 
comprising an admixture of at least one non-hydrogenated vegetable oil and 
at least one stearine fraction obtainable from 
glycerolysis/interesterification of a fat or oil, or a shortening system 
comprising an admixture of at least one non-hydrogenated vegetable oil and 
mono- and diglycerides comprised predominantly of saturated acyl fatty 
acids, e.g., lauric, myristic, palmitic, stearic and combinations thereof; 
and, to methods for making, and uses, of such a shortening system, 
including products containing or having been prepared with such a 
shortening system. 
The present invention further relates to a shortening system which contains 
crystal matrices, imparts improved organoleptic properties and stability 
to foodstuff containing the shortening system, and has a conserved level 
of trans isomers with respect to the fat or oil prior to 
glycerolysis/interesterification. That is, the amount of trans isomers in 
the fat or oil is not increased by the glycerolysis/interesterification 
reaction; and, is not increased by admixing the stearine fraction with 
non-hydrogenated oil. Thus, the present invention relates to a shortening 
system which can be used in place of a partially hydrogenated shortening 
system in present shortening system applications, thereby providing, for 
instance, healthier foodstuffs. 
Various documents are cited in the following text. Each of the documents 
cited herein, and each of the references cited in each of those various 
documents, is hereby incorporated herein by reference. None of the 
documents cited in the following text is admitted to be prior art with 
respect to the present invention. 
BACKGROUND OF THE INVENTION 
Currently in the U.S., partially hydrogenated fats are employed in the 
production of many chemically leavened and yeast-raised bakery products 
(e.g., cakes, crackers, cookies). The partial hydrogenation of domestic 
oils originating from soybean, cottonseed, corn, sunflower, and/or canola 
allow the chemical reduction of the unsaturated fatty acids to saturated 
fatty acids which provide greater oxidative stability. 
Hydrogenation is a physical modification of these liquid oils, imparting 
thereto a solid fat content and an increased melting point, as saturated 
fatty acids are solid at room temperature whereas unsaturated fatty acids 
are liquid at room temperature As a result, the oils which are naturally 
liquid can be transformed into a semi-solid fat with a particular melting 
profile. To provide maximum eating pleasure with this form of the fats, 
the hydrogenation process of these fats is highly controlled and allowed 
to proceed only partially, that is, to allow only some of the unsaturated 
fatty acids and/or bonds thereof to be reduced to the saturated form. 
These types of fats and fatty acids are called "partially hydrogenated 
fats" or "partially hydrogenated oils" or "partially hydrogenated fatty 
acids". 
In addition to the reduction of the unsaturated fatty acids to the 
saturated form, in partial hydrogenation, a side reaction occurs in which 
the natural form of the unsaturated bond (referred to as a cis isomer) 
will twist in the plane, to form what is now referred to as a trans isomer 
of the bond of the of the unsaturated fatty acid. 
Generally, cis isomers are those naturally occurring in food fats and oils. 
Although very small amounts of trans isomers occur in fats from ruminants 
or can result from the deodorization step in refining of vegetable fats 
and oils, most trans isomers result from the partial hydrogenation of fats 
and oils. Also, it is possible for the unsaturated bond to move laterally 
along the fatty acid chain and this is referred to as a positional isomer. 
These isomers are formed at the high temperatures (e.g., 
180.degree.-240.degree. C.) common during the hydrogenation reaction and 
when the Nickel catalyst typically employed during the hydrogenation 
reaction unsuccessfully introduces a hydrogen atom to both sides of the 
unsaturated bond. These isomers are rather stable and will then remain 
unless the hydrogenation reaction is continued until there is a complete 
reduction of the unsaturated fatty acids. Therefore, partially 
hydrogenated fat will always contain some proportion of these positional 
and geometrical isomers; and, as discussed herein, those isomers can 
present problems. 
For instance, typically, shortenings employed in bakery products may 
contain 15-25% trans isomers. The use of these isomers has become more 
scrutinized by nutritional science in the last several years. There have 
been clinical studies reporting observed negative health effects 
correlated to the presence of trans fatty acids formed during the partial 
hydrogenation of oils, e.g., a positive correlation with coronary heart 
diseases an increase in the ratio of plasma low density lipoproteins (LDL) 
to high density lipoproteins (HDL) and thus a possible increase in the 
risk of coronary heart disease (see, e.g., Elias, B. A., Food Ingredients 
Europe: Conference proceedings, London, October 1994 (Publisher: Process 
Press Europe, Maarssen); Willet, W. C. et al., Lancet 341 (8845); 581-585 
(1993); Khosla, P. et al., J. Am. Col. of Nutrition, August 1996, 
15(4):325-339 (American College of Nutrition, NY, N.Y.)). 
Thus, a problem in the art is the use of partially hydrogenated fats and 
oils in foodstuff; and, a related problem is the need for a suitable 
replacement for partially hydrogenated fats and oils in foodstuff. 
Fats or oils which contain naturally a sufficient amount of saturated fatty 
acids to form solids include palm oil, palm kernel oil, coconut oil, lard, 
and tallow. 
However, in the U.S. the use of tropical fats or oils is basically limited 
to a few non-dairy and confectionery applications due to concerns relating 
to their naturally high content of short chain saturated fatty acids. Also 
the application of animal fats is restricted due to such issues religious 
dietary restrictions, e.g. rabinical law for kosher certification. 
Thus, the problems presented by partially hydrogenated fats or oils cannot 
be addressed by merely employing naturally saturated fats or oils; and, 
the use of naturally saturated fats and oils present problems. It would be 
desirable to be able to employ naturally saturated fats or oils such as 
tropical fats or oils in more foodstuff, especially in more foodstuff in 
the U.S. than is currently typical, without triggering the bases for the 
concerns relating to their content of short chain saturated fatty acids. 
Another possible replacement for partially hydrogenated fats or oils is 
interesterified fats based on liquid oils and fully hydrogenated fats. 
These interesterified fats are from a process wherein the fatty acids on 
the triglycerides of two fats are randomized, resulting in a triglyceride 
composition that can provide a suitable melting profile. 
This option presents problems insofar as the food manufacturor or processor 
would be required to include the fully hydrogenated fat on the product 
label, and the ultimate consumer may likely associate trans isomers with 
the full or complete hydrogenation process, such that the food product 
would likely not be commercially successful. 
Polyunsaturated fatty acids are considered a highly essential component of 
a healthy diet according to the U.S. Food and Nutritional Board's 
Recommended Dietary Allowances (tenth ed. 1989) (e.g., amound of dietary 
linoleic acid for humans should be a minimum of 2% of dietary calories and 
preferably 3%; and, the requirement for linolenic acid has been estimated 
to be 0.54% of calories) 
While it would be desirable to replace partially hydrogenated fats simply 
with natural vegetable oils since natural vegetable oils have a relatively 
high ratio of polyunsaturated to saturated fatty acids, attempts to do 
this so far have also proven to be quite unsatisfactory in regard to 
either the processing or organoleptic (e.g., taste, texture, eating) 
aspects of the food product. For example, there may be insufficient oil 
retainment in the dough or batter resulting in separation of oil. Or, oils 
may depart from the food product too quickly in the mouth, imparting an 
off-taste and off-feel to the product as it is being consumed. 
Another related problem in the preparation of food products is "bloom"; a 
phenomenon wherein certain fats or oils permeate to the surface of a food 
product, such as a cookie, and leave a scoring on the surface of the food 
product. This "bloom" renders the food product not visually appealing and 
ergo not consumable. It would be desirable to provide a shortening system 
which does not suffer from "bloom." 
In the production of food surfactants or emulsifiers, a triglyceride is 
reacted with glycerol and to form a reaction product containing the 
desired product, the monoglycerides. Thus, the reaction product is 
typically subjected to a treatment to isolate a monoglycerides product 
from a diglycerides and triglycerides product; the diglycerides and 
triglycerides product is considered a by-product of the reaction of a 
triglyceride with a glycerol to obtain monoglycerides for surfactants or 
emulsifiers. The diglycerides and triglycerides product is sometimes 
discarded, or recycled back to a reactor wherein the reacting with 
glycerol is occurring so as to enhance the production of monoglycerides 
(see, e.g., Lauridsen, "Food Surfactants, Their Structure And Polymorphism 
Technical Paper TP 2-1e Danisco Ingredients, Braband Denmark, and 
references cited therein). 
It would be desirable to provide alternative uses for this by product from 
emulsifier or surfactant preparation 
Systems functioning as or containing fats or oils have been proposed (see, 
e.g., CN 1078353, U.S. Pat. Nos. 5,458,910, 5,612,080, 5,254,356, 
5,061,506, 5,215,779, 5,064,670, 5,407,695, 4,865,866, 4,596,714, 
4,137,338, 4,226,894, 4,234,606, 4,335,157, 3,914,452, 3,623,888, DD 
291240A). However, these systems have not sufficiently addressed the 
problems in the art; and, these systems have not been reported to provide 
the synergistic, and surprisingly superior properties, including 
improvement in organoleptic properties of foodstuff, of the present 
invention. 
OBJECTS AND SUMMARY OF THE INVENTION 
It is an object of the invention to provide any or all of: a shortening 
system; products containing or prepared with a shortening system; methods 
for making or using a shortening system; a shortening system which 
exhibits surprisingly superior or synergistic properties, e.g., when in a 
foodstuff; and, a shortening system which addresses any problem of prior 
shortening systems. 
Accordingly, the present invention provides a shortening system comprising 
an admixture of at least one non-hydrogenated vegetable oil and at least 
one stearine fraction obtainable from glycerolysis/interesterification of 
a fat or oil. The stearine fraction is preferably obtained from 
glycerolysis/interesterification of a fat or oil. 
The shortening system contains crystal matrices, imparts improved 
organoleptic properties and stability to foodstuff containing the 
shortening system, and has a conserved level of trans isomers with respect 
to the fat or oil prior to glycerolysis/interesterification. That is, the 
amount of trans isomers in the fat or oil is not increased by the 
glycerolysis/interesterification reaction; and, is not increased by 
admixing the stearine fraction with non-hydrogenated oil. 
The invention provides a shortening system comprising an admixture of at 
least one non-hydrogenated vegetable oil and at least one monoglyceride 
and/or diglyceride, preferably at least one diglyceride and optionally 
also at least one monoglyceride, more preferably mono- and diglycerides. 
The at least one monoglyceride and/or diglyceride is preferably comprised 
predominantly of saturated acyl fatty acids, e.g., lauric, myristic, 
palmitic, stearic and combinations thereof. 
The shortening system contains crystal matrices, imparts improved 
organoleptic properties and stability to foodstuff containing the 
shortening system, and has a conserved level of trans isomers. 
That is, the stearine fraction can be comprised of mono- and diglycerides 
comprised predominantly of saturated acyl fatty acids, e.g., lauric, 
myristic, palmitic, stearic and combinations thereof. Further, the at 
least one monoglyceride and/or diglyceride can be a stearine fraction, 
i.e., normally solid at room temperature. 
The stearine fraction or the at least one monoglyceride and/or diglyceride 
can be derived from natural food grade fats, preferably plant fats, such 
as coconut oil, palm oil, palm kernel oil, and the like, or fats that have 
been fully hydrogenated. Thus, in certain embodiments, the stearine 
fraction or the at least one monoglyceride and/or diglyceride is derived 
from naturally saturated fats or oils. A stearine fraction or at least one 
monoglyceride and/or diglyceride derived from palm oil is preferred. 
Any suitable food grade non-hydrogenated vegetable oil, such as sunflower 
oil, soybean oil, corn oil, peanut oil, cottonseed oil, safflower oil, 
olive oil, and the like can be used in the invention. Liquid soybean oil 
is preferred. 
For instance, the shortening system can contain by weight approximately 3% 
to approximately 15%, preferably approximately 5% to approximately 12%, 
advantageously approximately 5% to approximately 10%, more advantageously 
approximately 5% to approximately 8%, and more preferably approximately 6% 
of the stearine fraction or the at least one monoglyceride and/or 
diglyceride, and approximately 85% to approximately 97%, preferably 
approximately 88% to approximately 95%, advantageously approximately 90% 
to approximately 95%, more advantageously approximately 92% to 95%, and 
more preferably approximately 94% of the vegetable oil. 
The inventive composition surprisingly exhibits a higher solids content or 
greater amount of crystals than expected from the sum of the individual 
components of the inventive compositions i.e., the inventive composition 
surprisingly exhibits a synergistic solids content or a synergistic amount 
of crystals, especially when employed in a foodstuff; and, this imparts to 
the foodstuff improved organoleptic properties and improved stability. 
The stearine fraction or the at least one monoglyceride and/or diglyceride 
preferably has an enriched concentration of diglycerides, with respect to 
the glycerolysis of triglycerides; and, the invention further comprehends 
methods for preparing and using the inventive compositions of the 
invention, as well as foodstuff containing or having been prepared with 
compositions of the invention. 
Thus, in a further embodiment the invention provides a method for preparing 
a shortening composition comprising admixing a stearine fraction 
obtainable from the glycerolysis/interesterification of a triglyceride or 
at least one monoglyceride and/or diglyceride, e.g., mono- and 
diglycerides from glycerolysis/interesterification, with vegetable oil. 
In another embodiment the invention comprises a method for preparing a 
shortening composition comprising: subjecting a triglyceride to 
glycerolysis/interesterification; isolating a stearine fraction obtainable 
from the glycerolysis/interesterification, preferably a stearine fraction 
having an enhanced diglyceride concentration, and admixing the stearine 
fraction obtainable from the glycerolysis/interesterification of a 
triglyceride with vegetable oil. 
An "enhanced" diglyceride concentration means that the reaction product 
from the glycerolysis/interesterification has not been subjected to 
further treatment commonly performed, such as solvent extraction, 
fractionation, e.g. using supercritical carbon dioxide, or molecular 
distillation or the like to isolate monoglycerides from diglycerides and 
triglycerides, such that the reaction product contains approximately 30 
mol % to 40 mol % of each of monoglycerides and diglycerides with the 
remainder being made up of triglyceride and glycerol. This is a higher 
diglyceride concentration than typical since it is common to perform 
subject the reaction product to a treatment to isolate monoglycerides from 
diglycerides and triglycerides 
Alternatively, an "enhanced" diglyceride concentration can mean that the 
reaction product from the glycerolysis/interesterification has been 
subjected to further treatment to isolate a monoglycerides product from a 
diglycerides and triglycerides product, and the stearine fraction or the 
at least one monoglyceride and/or diglyceride is the diglycerides and 
triglycerides product after such an isolation treatment. In this instance, 
the stearine fraction or the at least one monoglycerides and/or 
diglycerides contains a higher concentration of diglycerides and a lower 
concentration of monoglycerides, relative to the reaction product, e.g., a 
monoglycerides concentration of up to approximately 18 mol % to 
approximately 23 mol %, advantageously up to approximately 20 mol % of 
monoglycerides; a triglycerides concentration of up to approximately 23 
mol % to approximately 27 mol %, advantageously approximately 25 mol %; 
and, a diglycerides concentration of approximately 50 mol % to 
approximately 60 mol %, advantageously approximately 55 mol %. 
Accordingly, it is preferred that the ester distribution in the stearine 
fraction or the at least one monoglyceride and/or diglyceride is: 
Monoester (monoglycerides): less than approximately 30 mol %, 
advantageously less than approximately 25 mol %, and more advantageously 
less than approximately 20 mol % and, diester (diglycerides): greater than 
approximately 40 mol %, advantageously greater than approximately 45 mol 
%, and more advantageously greater than 50 mol %. 
It is typical in the preparation of emulsifiers from reacting a 
triglyceride with glycerol to subject the reaction product to a treatment 
to isolate a monoglycerides product from a diglycerides and triglycerides 
product; the monoglycerides product in such a preparation is considered 
the desired product, and the diglycerides and triglycerides product is 
considered a by-product, which, for instance, is sometimes discarded, or 
recycled back to a reactor wherein the reacting with glycerol is occurring 
so as to enhance the production of monoglycerides. Surprisingly, the 
present invention provides a use for that which was previously considered 
a by-product which needed to be recycled back to the reactor or discarded. 
The stearine fraction or saturated acyl fatty acids can be concentrated by 
heating and cooling: Saturated compounds from the 
glycerolysis/interesterification are typically solid at room temperature 
and unsaturated compounds from the glycerolysis/interesterification are 
typically liquid at room temperature. Thus, by heating compounds from 
glycerolysis/interesterification, both the saturated and unsaturated 
compounds will become liquid and upon cooling, the saturated compounds can 
be separated out as they crystallize. 
Accordingly, the method for preparing inventive compositions can comprise 
subjecting a triglyceride to glycerolysis/interesterification to obtain a 
reaction product; optionally separating a predominantly monoglycerides 
product and a predominantly diglycerides product from the reaction 
product; isolating a stearine fraction obtainable from the 
glycerolysis/interesterification reaction product or from the optional 
predominantly diglycerides product, preferably a stearine fraction having 
an enhanced diglyceride concentration, and preferably the isolated 
stearine fraction is concentrated by heating and crystallizing saturated 
compounds; and admixing the stearine fraction obtainable from the 
glycerolysis/interesterification of a triglyceride with vegetable oil. 
The present invention further comprehends uses of the inventive shortening 
composition. For instance, the inventive shortening composition can be 
topically applied to a foodstuff such as a crackers e.g., by spraying, to 
stabilize the cracker. It has been observed that the inventive shortening 
composition improves the organoleptic properties of a foodstuff such as a 
cracker. 
The inventive shortening system can be used in bakery products, e.g., 
bread, cookies, in place of partially hydrogenated shortenings. Thus, the 
present invention can address the problems of trans fatty acids and 
partially hydrogenated fats or oils in foods, as well as address the issue 
of a suitable replacement for partially hydrogenated fats or oils in 
foods. But moreover, in these food applications, the inventive composition 
demonstrates surprisingly superior properties. 
Further, the inventive shortening system can be used as a delivery system 
for an emulsifier. 
Thus, the invention comprehends a foodstuff containing the inventive 
shortening system or having been prepared with the inventive shortening 
system; and, the invention provides an emulsifier delivery system 
comprising the inventive shortening system. 
The shortening system of the present invention provides improved 
organoleptic properties to foodstuff prepared with or containing the 
shortening system. For instance, when sprayed on crackers, the shortening 
system, possibly due to the synergistic amount of crystal matrices, does 
not "bleed off" the cracker as does other fats or oils such as vegetable 
oil when the cracker is placed on a surface; and, the shortening system 
does not separate too quickly in the mouth such that the cracker has 
better taste and feel in the mouth. Similarly, in baked goods, the 
shortening system does not permeate to the surface or "bloom." 
By "does not `bleed off`" is meant that the cracker or other foodstuff is 
placed on a paper towel for a period of time, such as overnight, and the 
cracker or foodstuff leaves a neglible oil print on the paper, similar to 
the print left by a cracker or other foodstuff prepared using a partially 
hydrogenated shortening for the same period of time. 
Furthermore, the invention provides broader uses for naturally saturated 
fats or oils without presenting the issues raised by the presence therein 
of short chain saturated fatty acids by employing the stearine fraction, 
or at least one monoglyceride and/or diglyceride preferably saturated acyl 
fatty acid(s), derived therefrom as a minor component of the shortening 
system. 
These and other embodiments are disclosed or are obvious from and 
encompassed by, the following Detailed Description. 
DETAILED DESCRIPTION 
The invention pertains to a shortening system and methods for making and 
uses of it. 
It has now been found that the physical properties of liquid vegetable oils 
are surprisingly improved by the addition of minor levels of a crystal 
modifier, thereby providing improved organoleptic properties in foodstuff 
containing or prepared with the modified vegetable oil and maintaining the 
more favorable nutritional aspects of vegetable oil over the partially 
hydrogenated shortenings. 
In the present invention mono- and diglycerides, mono- and diesters of 
fatty acids and glycerol, especially diglycerides (or a modifier having an 
enriched diglyceride concentration), advantageously mono- and diglycerides 
from saturated fats or oils such as vegetable fats or oils, and more 
advantageously, the stearine fraction of such mono- and diglycerides, 
provides crystal modification for vegetable oil. 
Mono- and diglycerides are formed in the intestinal tract as a result of 
the normal digestion of triglycerides and are also found naturally in 
minor amounts in all vegetable oils. As a result they are generally 
recognized as safe (GRAS). In particular, the diesters, which are quite 
lipophilic, can co-crystallize within the triglyceride network of the 
liquid vegetable oil. Monoesters of glycerides have reduced solubility in 
fats and begin to crystallize at even higher temperatures (e.g., 
120.degree.-130.degree. F.), providing crystal seeding. 
For a preferred the proper mouth profile (organoleptic properties), the 
fatty acid profile for these mono- and diglycerides is preferably selected 
to allow the required processing stability and also the desired melting 
profile in the finished product as well. Thus, while there are many 
different sources for the stearine fraction obtainable from 
glycerolysis/interesterification of a fat or oil or for the at least one 
monoglyceride and/or diglyceride, e.g., mono- and diglycerides comprised 
predominantly of saturated acyl fatty acids, used in the inventive 
composition, e.g., lauric, myristic, palmitic, stearic and combinations 
thereof such as those derived from natural food grade fats, preferably 
plant fats, such as coconut oil, palm oil, palm kernel oil, and the like, 
or fats that have been fully hydrogenated, the skilled artisan, without 
undue experimentation from this disclosure and the knowledge in the art 
and the ultimate foodstuff in which shortening composition is to be 
employed can select a suitable source for the stearine fraction or for the 
mono- and diglycerides. For instance, a fully hydrogenated fat or a fat or 
oil having a high melting point could impart a waxy taste when used in a 
shortening composition according to the invention, especially if the 
shortening composition is ultimately used as a coating on a cracker. 
Accordingly, a stearine fraction obtainable from palm oil or a naturally 
saturated oil similar to palm oil is preferred in the practice of the 
invention. 
Similarly, while many types of vegetable oils can be employed in the 
practice of the inventions the skilled artisan, without undue 
experimentation from this disclosure and the knowledge in the art and the 
ultimate foodstuff in which shortening composition is to be employed, can 
select an oil which does not impart undesirable flavor characteristics. 
For instance, olive oil may impart a flavor not desired for a cracker 
coating or a cookie. Accordingly, non-hydrogenated soybean oil is 
preferred in the practice of the invention. 
Mono- and diglycerides can be commercially prepared from edible fats and 
oils of animal or vegetable origin. The manufacturing process involves a 
reaction of fat (triglycerides) and glycerin or glycerol: 
##STR1## 
The reaction is carried out at approximately 200.degree. C. (392.degree. 
F.) in the presence of a catalyst such as an alkaline catalyst (see, e.g., 
Lauridsen, supra; Feuge and Bailey: Modification of Vegetable Oils. VI. 
The Practical Preparation of Mono- and Diglycerides. Oil and Soap 
23:259-264 (1946)). 
The reaction product is a mixture of mono- and diglycerides and 
triglycerides with minor quantities of free glycerol and free fatty acids, 
as depicted above and in Lauridsen, supra. The reaction mixture is then 
processed through to remove the remaining glycerol and to reduce the level 
of free fatty acids. The processing can comprise distillation. Thereafter, 
an acid is added to neutralize the catalyst. The degree of 
glycerolysis/interesterification upon equilibrium is determined by the 
ratio of triglycerides to glycerol. 
In this invention, the reaction is preferably performed to provide a ester 
distribution in which: the monoester content is: less than 30% and 
advantageously less than 25% and more advantageously less than 20%, and 
the diester content is greater than 40% and advantageously greater than 
45% and more advantageously greater 50%. Thus, in the preparation of an 
emulsifier or surfactant from glycerolysis/interesterification of a 
triglyceride, it is preferred to isolate or separate the monoester, e.g., 
by solvent extraction, fractionation, e.g., using supercritical carbon 
dioxide, or molecular distillation or the like from the reaction product, 
leaving a by-product which typically has an enhanced concentration of 
diglycerides. This by-product from the production of monoesters for use in 
emulsifiers or surfactants is useful in the practice of this invention. 
Accordingly, performing the reaction to obtain the desired ester 
distribution can be achieved by at least partially isolating or separating 
the monoester from the reaction product, as is done when an emulsifier or 
surfactant is being prepared, i.e., by utilizing that which was heretofore 
considered a by-product during the preparation of an emulsifier or 
surfactant. 
In addition, prior to use in the invention, the mono- and diglycerides, 
e.g., the product having an enhanced concentration of diglycerides, can be 
subjected to heating and cooling to recrystallize the saturated compounds 
and obtain the stearine fraction thereof. 
The mono- and diglycerides are preferably derived from vegetable oils 
consisting of a mixture of saturated acyl fatty acids including lauric, 
myristic, palmitic, and stearic in combination with a mixture of 
unsaturated fatty acids including oleic, linoleic, and/or linolenic. The 
origin of such fatty acids may include the natural fats such as coconut 
oil, palm oil, palm kernel oil, and/or the fats that have been fully 
hydrogenated. These fat sources are preferred due to the content of mainly 
natural cis isomers with only minor levels of trans isomers of unsaturated 
fatty acids (typically less than 1%). 
Thus, the term "conserved" as used herein is with respect to the reaction 
for preparing the mono- and diglycerides and the blending to produce the 
inventive shortening composition not significantly or substantially 
increasing the amount of trans isomers present from those naturally 
present. Thus, the inventive shortening composition can be said to be 
appreciably free of positional and geometrical isomers. By avoiding the 
use of partially hydrogenated fat, the present invention avoids the 
problems of the positional and geometrical isomers which result from 
partial hydrogenation. 
Accordingly, the inventive shortening composition is nutritionally superior 
to partially hydrogenated shortening as the inventive shortening 
composition contains only trace levels of either positional or geometric 
isomers of unsaturated fatty acids (typically less than 1%) and reduced 
levels of saturated fatty acids (typically less than 25%). Thus, the 
present invention is well-suited for chemically leavened or yeast-raised 
bakery products, as well as for cookies, crackers, and other applications 
where partially hydrogenated fats or oils are presently used. 
The inventive shortening composition is prepared by the physical blending 
or admixing of the components (the non-hydrogenated vegetable oil and the 
mono- and diglycerides or the stearine fraction thereof), preferably with 
mechanical agitation. The mono- and diglyceride or stearine fraction 
thereof is preferably heated to an elevated temperature sufficient to 
provide liquidity, e.g., to within .+-.10.degree. C. of the melting point, 
and is then added directly into the non-hydrogenated liquid vegetable oil. 
Blending is continued until the mono- and diglyceride or stearine fraction 
thereof is completely in solution, i.e., completely dissolved into the 
non-hydrogenated liquid vegetable oil. The inventive shortening 
composition can then be added directly into a foodstuff at this 
temperature, or cooled prior to use in a foodstuff, depending upon the 
use. 
Thus, after preparation, the inventive shortening composition can be stored 
at a temperature to maintain it in a liquid state, i.e., to maintain the 
solution; and it can be used directly in the preparation of a foodstuff at 
or below the temperature required to maintain the solution. In addition, 
the liquid state of the inventive shortening composition can be rapidly 
cooled to a temperature of about 65-90.degree. F. (about 
18.degree.-32.degree. C.) to initiate the formation of dispersed fat 
crystals in the oil prior to adding to other ingredients of a foodstuff. 
The inventive shortening composition can be used with any desired 
antioxidant system, such as tocopherol, TBHQ, BHT, or propyl gallate, 
alone or in combination with metal scavengers such as citric acid, 
phosphoric acid, EDTA and the like, to increase the stability of the 
shortening system against oxidative reactions. 
The shortening composition of the invention can be used instead of 
conventional partially hydrogenated fats or oils in various types of 
foodstuff; and, can be used as a delivery system for an emulsifier. 
For use as a delivery system for food emulsifiers, the inventive shortening 
composition is typically combined by physical blending (admixing) with the 
emulsifier. Typical emulsifiers which can be blended with the shortening 
system include lecithin, Diacetylated tartaric acid esters of 
mono-diglycerides (DATEM), sodium stearoyl lactylate (SSL) and the like 
(see, e.g., N. Krog, "Interactions of Surface-Active Lipids With Water, 
Protein and Starch Components In Food Systems," Technical Paper TP 3-1e, 
Danisco Ingredients, Braband, Denmark). And thus, the invention 
comprehends an emulsifier delivery system comprising: an inventive 
shortening system admixed with an emulsifier, e.g., comprising: 
non-hydrogenated vegetable oil, mono- or diglycerides or a stearine 
fraction thereof from glycerolysis/interesterification of triglycerides, 
preferably saturated triglycerides, and an emulsifier. The amount of 
emulsifier used is the same as the amount of emulsifier typically used 
when shortening is a vehicle for delivery of an emulsifier; and, the 
skilled artisan can arrive at a suitable amount of emulsifier for use in 
this aspect of the invention, without undue experimentation, from this 
disclosure and the knowledge in the art.

A better understanding of the present invention and of its many advantages 
will be had from the following examples, given by way of illustration. 
EXAMPLES 
Example 1 
Typical Fatty Acid Profiles 
The fatty acid profile for an inventive shortening composition of 92 parts 
by weight fully refined soybean oil and 8 parts by weight mono- and 
diglyceride based on palm oil (stearine fraction) would typically consist 
of: 
saturated fatty acids 18% 
monounsaturated fatty acids 24% 
polyunsaturated fatty acids 58% 
positional, geometric isomers trace 
The fatty acid profile for another inventive shortening based on 85 parts 
by weight fully refined soybean oil and 15 parts by weight of this mono- 
and diglyceride based on palm oil (stearine fraction) would consist of: 
saturated fatty acids 22% 
monounsaturated fatty acids 24% 
polyunsaturated fatty acids 54% 
positional, geometric isomers trace 
Both of these shortening compositions have a very favorable ratio of 
polyunsaturate to saturate (greater than 2.4) and a favorable ratio of 
polyunsaturate to saturate+positional, geometrical isomers of greater than 
2.4. 
In comparisons the fatty acids profile for the typical partially 
hydrogenated shortening that would be incorporated as a spray oil could 
consist of: 
saturated fatty acids 20-30% 
monounsaturated fatty acids 35-45% 
polyunsaturated fatty acids 10-20% 
positional, geometric isomers 15-30% 
Such shortenings have less favorable ratios of polyunsaturate to saturate 
(less than 1) and an even less favorable ratio of polyunsaturate to 
saturate+positional geometrical isomers (less than 0.5). The saturates and 
the geometrical/positional isomers represent a major fraction of the oil 
(greater than 35%). 
The inventive shortening compositions in this Example, upon temperature 
reduction, form a suspension of crystals providing texture and mouthfeel 
enhancement to said bakery applications. 
Example 2 
Cookie Dough 
Fats and shortenings are incorporated in doughs to shorten the texture so 
that the finished products are less firm. During the mixture of a dough 
there is competition for the flour surface between the aqueous phase and 
the fat. The aqueous phase interacts with the flour protein to create 
gluten which forms a cohesive and extensible network. However when the 
surface of the flour is coated with fat, absorption is reduced and a less 
cohesive gluten network is formed. In this sense, the fat serves to 
shorten the texture. 
To evaluate an inventive shortening containing liquid refined soybean oil 
(86 parts by weight) combined with mono- and diglycerides based on palm 
oil (14 parts by weight), as in Example 1 (except that parts by weight of 
components varied) a model formulation for sugar cookies was prepared. The 
shortening was prepared by physically blending both molten components with 
mechanical agitation to a temperature of 120.degree. F. The molten blend 
was then passed through a scrap surface heat exchanger and cooled to a 
temperature of 75.degree. F. and then tempered for 1 hour with gentle 
agitation to form a crystal network. The crystallized liquid shortening 
was then incorporated within the cookie dough formulation. 
______________________________________ 
Formulation 
Sugar Cookie 
Ingredients grams 
______________________________________ 
group 1 NFDM (nonfat dry milk powder) 
2.25 
salt 2.81 
soda (sodium bicarbonate) 
2.25 
FGS (sucrose, fine granulation) 
94.50 
shortening at ambient temperature 
90 
group 2 ammonium bicarbonate 
1.13 
high fructose corn syrup 
3.38 
(HFCS) 
water 49.5 
group 3 flour 225 
______________________________________ 
The mixing procedure for these groups was as follows: 
STAGE 1 
group 1 
blend dry ingredients (NFDM, salt, soda, FGS) add to fat, and mix in Hobart 
mixer 3 minutes at low speed, scrape paddle and sides of bowl after each 
minute of mixing. 
STAGE 2 
group 2 
dissolve ammonium bicarbonate in tap water to form a first solution, add 
first solution to HFCS to form second solution, add second solution to 
product from stage 1, group 1 mixing procedure, 
mix 1 min at low speed, scraping bowl and paddle after each 30 sec., and 
mix 2 min at med. speed, scraping bowl and paddle after each 30 sec. 
STAGE 3 
group 3 
add flour to product from stage 2, group 2, mixing procedure, 
fold into liquid mixture 3 times, and 
mix 2 minutes low speed, scraping bowl and paddle after each 30 sec. 
After mixing was complete, the dough was allowed to sit for 10 minutes to 
observe oil retention. Thereafter, the dough was sheeted out to a 
thickness of 7 mm with a rolling pin and gauge bars. Using a round cutter 
(60 mm), the cookies pieces were placed on an aluminum baking sheet and 
baked at 400.degree. F. for 12 minutes. After baking, the cookies were 
allowed to cool to ambient temperature. The cookies were then evaluated 
for organoleptic properties (texture/flavor release) and oil retention. 
Observations 
Upon resting the mixed dough for 10 minutes, small amounts of liquid oil 
could be observed at the base of the pan. Even with this minor separation, 
the dough maintained good rheological properties for sheeting and cutting. 
The finished cookies had short texture and good flavor release. Cookies 
placed on a paper towel overnight left neglible oil prints on the paper, 
similar to the prints left by a partially hydrogenated shortening. 
Example 3 
Savory, Snack Crackers 
Shortenings are employed both in the formulation of snack crackers and as a 
coating on the surface of the crackers after baking. Immediately after 
baking while the crackers are still hot, shortening (spray oil) is 
topically applied to the entire surface on a weight basis of 10-20%. This 
spray oil serves to improve and preserve the cracker's mouth profile 
concerning texture/flavor release; and, of course, its overall appearance. 
Generally, partially hydrogenated oils are employed as opposed to 
non-hydrogenated oils due to the presence of solid fat or crystals which 
entrap liquid oil. Crackers sprayed simply with non-hydrogeneated oils can 
be characterized as very oily to the touch when removing from the 
packaging. In addition, the mouthfeel of these crackers seems somewhat dry 
and brittle and the flavor release seems quick as the liquid oil releases 
immediately from the surface. 
To evaluate an inventive shortening composition containing liquid refined 
soybean oil (93 parts) combined with mono- and diglyceride based on palm 
oil (7 parts) as in Example 1 (except that proportions of components 
varied), a model formulation for buttery snack crackers was prepared. The 
shortening was prepared by physically blending both molten components with 
mechanical agitation to a temperature of 120.degree. F. The crackers were 
first formulated with the shortening and then after baking, the shortening 
was applied as a spray oil. 
______________________________________ 
Formulation 
Buttery Snack cracker 
Ingredients grams 
______________________________________ 
group 1: Shortening 30 
fine granulated sugar 
23 
high fructose corn syrup 
10 
salt 5 
water 160 
butter flavor 2 
group 2: flour 500 
sodium bicarbonate 
6 
calcium phosphate 
4 
group 3: ammonium bicarbonate 
6 
The mixing procedure was as follows: 
______________________________________ 
STAGE 1 
group 1 
In a water jacketed mixing bowl with paddle, add and mix all of group 1 
reserving a small portion of the water to dissolve ammonium bicarbonate. 
Mix for 3 minutes at low speed. 
STAGE 2 
group 2 
Add flour, soda and calcium phosphate to the product from stage 1, and jog 
mixer for 30 seconds at low speed. 
STAGE 3 
group 3 
Add ammonium bicarbonate dissolved in remaining water to the product from 
stage 2, and mix for 6-8 minutes at low speed; scraping down sides of 
mixing bowl after each 1 minute. 
The sheeting and cutting and baking was as follows: 
1. After proofing, the product from stage 3 was sheeted on a Rondo Sheeter 
at #12 setting; and passed through 3 times. Thereafter, the product was 
sheeted once at the following settings, gradually reducing the thickness 
of the dough. 
#10 
#7 
#5 turn 9.degree. 
#3 
Finish at #1 or 3/4 
2. Stamp out cracker pieces so that 10 pieces weigh approximately 35 grams. 
3. Place cracker pieces on hot wire mesh band. Bake at 400.degree. F. for 4 
minutes or until a golden brown color is obtained with a final moisture 
content of 2-3% 
4. The spray oil is then applied in molten form at a temperature of 
120.degree. F. by a spray atomizer at a level of 18% based on a total 
weight of cracker. 
5. The crackers are then allowed to cool on a rack and then packaged in 
plastic liners. 
Observations 
Upon evaluation, the crackers incorporating the inventive shortening based 
on non-hydrogenated oil and a mono-diglyceride stearine fraction had a 
uniform appearance and were semi-dry to the touch. Both the mouthfeel and 
the flavor release provided a pleasant eating experience. 
Having thus described in detail preferred embodiments of the present 
invention, it is to be understood that the invention defined by the 
appended claims is not to be limited by particular details set forth in 
the above description as many apparent variations thereof are possible 
without departing from the spirit or scope thereof.