Beta-stable low-saturate, low trans, all purpose shortening

Abstract

A beta stable plastic shortening exhibiting reduced levels of saturates and trans fatty acids and a unique process is disclosed. The shortening is particularly useful in confectionary, baking, and frying applications. The plastic shortening of the present invention contains from about 6% to about 25% by volume, of an inert gas and from about 75% to about 94% by volume of a fat made of a) from about 74% to about 90% by weight of a base oil having less than 10% by weight of trans fatty acids, b) from about 10% to about 20% by weight of a hardstock blend, having a beta stable crystalline phase consisting essentially of i) from about 20% to about 80% by weight, of a beta phase tending hardstock component having an iodine value of less than 10, and ii) from about 20% to about 80% by weight, of a beta prime phase tending hardstock component having an iodine value of less than about 10. If desired, the plastic shortening may also contain from about 25 ppm to about 500 ppm added antioxidant and/or from about 1% to about 8% of an emulsifier. From about 0.05% to about 3% additional ingredients may also be added to the plastic shortening. The plastic shortening of the present invention has a finished shortening penetration of from about 160 mm.backslash.10 to about 275 mm/10 and a maximum gas bubble size of less than 1 mm.