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| Low Trans Fatty Acid Shortening Compositions |
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Source: World Intellectual Property Office (WIPO)
25/08/2008 |
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Patent Number:
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WO/2008/101094
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Inventors:
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KINCS, Frank, R.; 670 Kathy Drive, Bourbonnais, IL 60914 (US).
CRUZ, Ray, G.; 201 Meadows Road South, Bourbonnais, IL 60914 (US).
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Applicant:
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BUNGE OILS, INC. [US/US]; 11720 Borman Drive, St. Louis, MO 63146 (US) (All Except US).
KINCS, Frank, R. [US/US]; 670 Kathy Drive, Bourbonnais, IL 60914 (US) (US Only).
CRUZ, Ray, G. [US/US]; 201 Meadows Road South, Bourbonnais, IL 60914 (US) (US Only).
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Publication Date:
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21/08/2008
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Application Number:
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PCT/US2008/053985
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Filed:
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14/02/2008
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Interesterified or blended shortening compositions having a relatively low proportion of trans fatty acid are described. The shortening compositions are made by blending or interesterifying low-linolenic soybean oil, including from 1 to 3.5 wt.% linolenic fatty acid moieties and from 0 to 2 wt.% trans fatty acid moieties, and a highly saturated fat including from 0 to 2 wt.% of trans fatty acid moieties. The interesterified or blended shortening composition has a trans-fatty acid moiety content of from 0 to 2 wt.%. These interesterified or simple blends are low in trans fatty acid, but are otherwise similar in composition and performance to partially hydrogenated vegetable oils. Products made from the compositions include baked goods, such as short bread cookies, biscuits, pie crusts, or puff pastry shells, or an icing such as cream icing.
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More Alerts from 05/09/2008
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