BAKERY SHORTENING SUBSTITUTE, BAKERY PRODUCTS CONTAINING THE SAME, AND PREPARATION METHOD

摘要

An emulsion composition useful as a reduced-fat shortening substitute inbakery applications which comprises an emulsion with an aqueous phase containingwater and konjac as a gelling agent and a lipid phase containing a lipid componentand an emulsifier component. The konjac is preferably partially deacylated toprovide controlled melt characteristics in the emulsion composition that replicatethose of the full-fat shortening it replaces in bakery food products. The process forpreparing the emulsion compositions is also disclosed.Bakery food products containing the emulsion compositions may be preparedusing the emulsion compositions as a one-to-one replacement for full-fat shorteningin the formulations. The reduced-fat bakery products made with the emulsioncompositions exhibit sensory characteristics similar to those of the full-fatequivalents.