Patent GB-992429-A (GB)
Title: Shortening product
IPC: A21D2/14
Filed: 1962-05-03
Abstract: A glyceride shortening contains by weight of the composition (a) as an emulsifier, 1-8% of the condensate of glycollic and/or lactic acid with a mixture of mono- and di-glycerides of C14- 22-fatty acids which are present in weight ratios of 1: 9 to 9: 1; and (b) as a high temperature batter stabilizer, 0.25-4% of one or more of (i) saturated C14- 22 fatty acids; (ii) the condensate of (1) a partial fatty glyceride having an average of 1-2 C14- 22 fatty acid radicals in which the degree of unsaturation is such that the final condensate has an iodine value (I.V.) not above 60, and/or (2) a monoester of a saturated C14- 22 fatty acid with a C3- 5 straight chain aliphatic diol, with a C3- 6-polycarboxylic acid having 0-4 hydroxy groups; (iii) the condensate of a saturated C14- 22 fatty acid with a C3- 6 polycarboxylic acid having 1-4 hydroxy groups; and (iv) the condensate of a saturated straight chain C14- 22 fatty alcohol with a C3- 6 dicarboxylic acid having no hydroxy groups, condensations (ii), (iii) and (iv) having at least one free carboxyl group per molecule. Most suitably, (b) comprises stearic acid, malic stearate, or the condensate of citric acid with a monoglyceride of C14- 22 fatty acids. In addition, the composition may include about 1.5% of mono- and di-glycerides of rapeseed oil hydrogenated to I.V. 8, in which case (a) comprises about 5% and (b) about 1% of the composition. The shortening base may consist of any suitable triglyceride, and may be liquid such as cottonseed oil, or plastic, such as a mixture of 85% soyabean oil and 15% hydrogenated cottonseed oil (I.V. 80).  Such shortenings are especially suitable for use in baking cakes (see Division A2). Specifications 660,610, 660,611, 804,197, 810,277 and 810,278 are referred to.ALSO:White cakes, yellow cakes, chocolate cakes and all types of layer and other cakes, having good grain, texture, volume and profiles are prepared from mixes comprising granulated sugar, cake flour, salt, baking powder, milk, egg whites, vanilla extract (if desired), and a glyceride shortening which contains in any suitable shortening base by weight of the shortening composition (a) as an emulsifier, 1-5% of the condensate of glycollic and/or lactic acid with a mixture of mono- and di-glycerides of C14-22- fatty acids which are present in weight ratios of 1 : 9 to 9 : 1; and (b) as a high temperature batter stabilizer, 0.25-4% of one or more of (i) saturated C14-22-fatty acids, (ii) the condensate of (1) a partial fatty glyceride having an average of 1-2 C14-22-fatty acid radicals in which the degree of unsaturation is such that the final condensate has an iodine value not above 60, and/or (2) a monoester of a saturated C14-22 -fatty acid with a C3-5- straight chain aliphatic diol, with a C3-6-polycarboxylic acid having 0-4 hydroxy groups, (iii) the condensate of a saturated C14-22-fatty acid with a C3-6-polycarboxylic acid having 1-4 hydroxy groups, and (iv) the condensate of a saturated straight chain C14-22-fatty alcohol with a C3-6-dicarboxylic acid having no hydroxy groups, condensates (ii), (iii) and (iv) having at least one free carboxyl group per molecule.  Most suitably, (b) comprises stearic acid, malic stearate or the condensate of citric acid with a monoglyceride of C14-22-fatty acids (see Division C4-5). Specifications 660,610, 660,611, 804,197, 810,277 and 810,278 are referred to.