Emulsified liquid shortening compositions comprising
dietary fiber gel, water and lipid, as well as a method for making the compositions, are disclosed. According to the present invention,
dietary fiber gel can be subjected to micro-particulation by high shear via homogenization and combined with water and lipid. These ingredients are mixed to form a mixture. The mixture can then be subjected to
colloid milling or other equivalent methods of emulsification, for example homogenization and ultrasonification treatment, in the presence of
food grade emulsifiers, for example
lecithin, and the emulsified mixture can be pasteurized. Functional foods such as high
omega three and
omega six oils and pure
omega three and omega six fatty acids,
medium chain triglyceride,
beta carotene,
calcium estearate,
vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin,
lycopene, luteine and
soluble fiber, for example Beta-
Glucan derived from
yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit
fiber sources can be added prior to mixing for additional
health benefits. The compositions are suitable for use in
formulated foods to replace all or a portion of fats, oils and liquid shortenings normally contained in the foods to yield lower
calorie, lower fat formulations of the foods. The emulsified compositions can also be used on a prorated basis as a vector for the introduction of
dietary fiber gels into
formulated foods to partially and totally replace other hydrocolloids normally found in
formulated foods, thus providing an effective means to reduce production costs of formulated foods.