Shortening Particle Composition Flat SFC Profile
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Solution Overview
Problem
Conventional bakery shortening compositions are high in saturated and trans fatty acids, relying on expensive non-domestic oils, and lack stability due to steep Solids Fat Content (SFC) profiles, which affects the quality and stability of baked goods.
Innovation Solution
Development of shortening particle compositions using interesterified base oils and hardstock fats with a flat SFC profile, formulated with 100% domestic soybean oil, providing a lower content of trans and saturated fatty acids and improved stability through a controlled SFC slope and higher Mettler Drop Point.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If conventional shortening compositions use palm kernel oil or coconut oil to achieve low trans fatty acids, then trans fatty acid content is reduced, but cost increases and saturated fatty acid content becomes too high
Solution Approach 1:
The patent applies parameter changes by modifying the SFC profile slope parameter from the conventional steep slope (high negative value) to a controlled flatter slope (smaller negative value between -0.45 and -1.77). This parameter change allows the use of domestic soybean oil instead of palm kernel or coconut oil, achieving low trans fatty acids without excessive saturated fatty acid content while maintaining manufacturing stability
Solution Approach 2:
The patent uses composite materials by combining interesterified base oil with specific hardstock fats in a formulated blend. This composite approach creates a shortening composition that achieves the desired SFC profile and fatty acid composition without relying on single-source palm kernel or coconut oils, thereby reducing both trans and saturated fatty acid content
2Ease of operation
If shortening composition has a steep SFC profile to achieve quick melting and good mouthfeel, then mouthfeel is improved, but stability against temperature variations deteriorates
Solution Approach 1:
The patent changes the SFC profile slope parameter from steep to flatter (controlled between -0.45 and -1.77), which balances the melting characteristics for acceptable mouthfeel while significantly improving particle stability against temperature variations during manufacturing, shipping, and storage
3Stability of the object's composition
If shortening composition uses a flatter SFC profile to improve stability, then particle stability is improved, but melting speed decreases potentially affecting mouthfeel
Solution Approach 1:
The patent optimizes the SFC profile slope parameter to a specific range (-0.45 to -1.77) that balances both stability and melting speed. The Mettler Drop Point is controlled between 54-61°C to ensure adequate melting speed for acceptable mouthfeel while maintaining the flatter profile for improved particle stability
Solution Approach 2:
The patent applies local quality by ensuring the shortening particles have specific localized properties (SFC profile slope and drop point) that enable them to maintain stability during storage while still providing the necessary melting characteristics at the point of consumption in the baked product
4Quantity of substance
If shortening composition uses 100% domestic soybean oil to reduce cost and improve domestic content, then feedstock cost and domestic content are improved, but achieving low saturated fatty acids becomes more difficult
Solution Approach 1:
The patent uses parameter changes in the interesterification process and blending ratios to achieve a SFC profile slope between -0.45 and -1.77 with Mettler Drop Point of 54-61°C. This allows 100% domestic soybean oil to be used while controlling saturated fatty acid content and achieving the desired functional properties
Solution Approach 2:
The patent replaces the conventional approach of using palm kernel or coconut oils (mechanical solution) with a chemically modified soybean oil system through interesterification. This substitution allows domestic soybean oil to achieve properties previously only attainable with tropical oils, reducing both cost and saturated fatty acid content
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The new compositions result in baked goods with improved sensory attributes, increased stability against temperature variations, and reduced fatty acid content, using entirely domestic sources while maintaining acceptable mouthfeel and manufacturing stability.
Implementation Method 1
the shortening composition has a Solid Fat Content (SFC) profile having a slope of about −0.45 to about −1.77 (% solids/° C.)
Implementation Method 2
wherein the shortening composition has a Mettler Drop Point of about 54° C. to about 61° C.
Data Source
AI summary
The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.