The Procter Gamble Company

The Proctor 'gamble Company

Marko D Mijac

Timothy B Guffey

Susan S Abe

Sherry R Talkington

Donn Nathan Boatman

Disclosed are preferred shortenings made with polyol polyesters. The Solid Fat Content curve and penetration of the shortenings is adjusted to increase smoothness and decrease graininess. Also described are food compositions that have enhanced flavors from the addition of particular sucrose polyesters.

Shortening compositions containing polyol polyesters

The present invention relates to food or beverage compositions having an altered flavor display. The compositions contain polar or intermediate polarity flavor compounds. In addition, the compositions contain a fat phase made from triglyceride fat in combination with a particular sucrose fatty acid ester having a viscous rheology and high liquid/solid stability.

Food or beverage compositions with altered flavored display

Dough compositions that are baked to form pastries, biscuits, shortbreads and shortcakes having improved tenderness are disclosed. This benefit is achieved by incorporating into the dough a fat product comprising sucrose fatty acid esters having at least 4 fatty acid ester groups and optionally other fat ingredients. The fat product has a penetration between about 120 mm/10 and about 350 mm/10 at 70.degree. F. (21.degree. C.) and a yield point between about 500 dynes/cm.sup.2 and about 10,000 dynes/cm.sup.2 at 70.degree. F. (21.degree. C.). The dough is made by a process employing a low shear method of mixing.

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Cincinnati, OH, United States of America

Marko D Mijac