The Procter Gamble Company

Edward R Purves

Robert Thomas

Paul Seiden

Timothy W Dake

Keith D Adams

James B Hirshorn

Larry D Halstead

A process for making a uniform liquid, pourable shortening involves preparing a melted base oil containing partially hydrogenated oil and optionally highly hydrogenated oil, then blending a melted emulsifier containing at least 30% monoglyceride with the base oil so that the monoglyceride content of the total blend is 10% to 16%. The amounts of emulsifier and highly hydrogenated oil are chosen so that they fall within the cross-hatched area EFGD in FIG. 1. The melted blend is rapidly cooled and partially crystallized in a first zone, and then worked by agitation in a second zone. The product shortening has the following solid fat index: 3-12 at 50.degree. F., 0-7 at 70.degree. F., 0-4 at 80.degree. F., 0-3 at 92.degree. F., and not more than 3 at 104.degree. F.

Process for making a uniform liquid, pourable shortening containing high

A frying fat exhibiting a reduced concentration of saturates is disclosed. Said low-saturate frying fat is particularly useful in confectionary applications and is comprised of about 40% to about 80% intermediate-melting fat, and about 20% to about 60% unhydrogenated or partially-hydrogenated base oil. If desired, said frying fat may also contain less than about 7% fully- or substantially-hydrogenated hardstock having an iodine value of about 20 or less. Said intermediate-melting fat comprises from about 14% to about 35% C.sub.12 -C.sub.18 saturated fatty acids; at least about 40% trans-isomers of unsaturated fatty acids (by percentage of total fat); at least about 46% of all double bonds in the trans-configuration; at least about 40% solids (SFC) at 21.1.degree. C. (70.degree. F.); and has an iodine value of about 55 to about 75. Said base oil comprises no more than about 11% C.sub.12 -C.sub.18 saturated fatty acids and has an iodine value of about 75 or more.

Low-saturate frying fat and method of frying food

This invention relates to an anti-sticking additive for cooking fats comprising a salt of an oxyacid of phosphorus, or mixtures thereof. The salts are of the formula MX, wherein M comprises an alkali metal, alkali earth metal, mixed alkali-other metal, or ammonium, and X comprises a hypophosphate, orthophosphate, pyrophosphate, polyphosphate, metaphosphate, or other similar anions. The cooking fat composition containing such a salt resists thermal darkening and off-flavor development during use. A method for reducing sticking of food during cooking comprises cooking with a fat composition containing a salt of an oxyacid of phosphorus, or mixtures thereof, as an anti-sticking agent.

Anti-sticking compositions

Cooking fat compositions containing lecithin which resist excessive thermal darkening are disclosed. Methods for stabilizing lecithin to prevent excessive darkening in a heated cooking fat require treatment of the lecithin, or the cooking fat containing it, with a strongly basic compound. The lecithin can then be added to the fat at a higher level to improve the anti-sticking performance of the fat.

Alkali-treated lecithin in fats

Cooking fat compositions containing pretreated lecithin which resist thermal darkening are disclosed. The pretreatment, which comprises the addition of water to lecithin dissolved in a minimal amount of fat followed by heating and filtration, results in a decrease in the thermal discoloration of lecithin with no substantial reduction in its anti-sticking properties. This enables the use of lecithin at levels in fats higher than for untreated lecithin to improve the anti-sticking performance of the fat.

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Cincinnati, OH, United States of America

Edward R Purves