Method of producing shortening

Claim 1

IN A METHOD OF PRODUCING A SHORTENING PRODUCT, THE STEPS COMPRISING MIXING TALLOW AND AT LEAST ONE OTHER TRIGLYCERIDE FAT CONTAINING PRINCIPALLY FATTY ACIDS CONTAINING FROM 16 TO 18 CARBON ATOMS AS STARTING INGREDIENTS, SAID STARTING INGREDIENTS COMPLYING WITH THE FOLLOWING CONDITIONS: (1) AT LEAST 25% TALOW BY WEIGHT OF THE INGREDIENTS, (2) LESS THAN 15 MOLE PERCENT C16 AND C18 TRISATURATED TRIGLYCERIDES, (3) FROM 30-50 MOLE PERCENT SATURATED TRIGLYCERIDES, OF THE TOTAL TRIGLYCERIDES OF THE INGREDIENTS, AND (4) WHEN SATURATED TRIGLYCERIDE FLAKES ARE ADDED TO THE INGREDIENTS TO INCREASE THE C16 AND C18 TRISATURATED TRIGLYCERIDES TO 15 MOLE PERCENT THE MIXTURE OF THE INGREDIENTS DOES NOT SUBSTANTIALLY INCREASE POUND CAKE VOLUME; AND THEREAFTER SUBJECTING THE RESULTING MIXTURE OF INGREDIENTS, IN THE LIQUID PHASE AND IN THE PRESENCE OF AN INTERESTERIFICATION CATALYST, TO REARRANGEMENT OF THE FATTY ACIDS IN THE TRIGLYCERIDE MOLECULES, THEREBY PRODUCING A MODIFIED PRODUCT WHICH, AFTER ADDITION OF SATURATED TRIGLYCERIDE FLAKES TO INCREASE THE C16 AND C18 TRISATURATED TRIGLYCERIDE TO 15 MOLE PERCENT, PRODUCEDS A SHORTENING WHICH SUBSTANTIALLY INCREASES POUND CAKE VOLUME.