Shortening systems

Details Shortening systems Shortening systems

A - Human Necessities

21

D

99/163

A21D 10/00 (2006.01) A21D 2/16 (2006.01) A21D 13/08 (2006.01)

Patent

CA 1192080

NEW SHORTENING SYSTEM ABSTRACT A shortening for preparing moist, light and tender cakes is disclosed. The shortening comprises a fat or oil and an emulsifier which consists essentially of from about 10% to about 20% of propylene glycol mono-fatty acid esters and from about 3% to about 20% of hydrophilic polyglycerol ester (percentages are based on the weight in the shortening). The ratio of polyglycerol ester to propylene glycol monoester is about from about 2:1 to 7:1. This shortening system can be used in preparing baking mixes. Surprisingly, even in an add-oil preparation the cake is moist yet light and tender.

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