The invention provides a trans fat replacement system that is a stable and
shelf storable mixture of an edible oil and an expanded, low-density
carbohydrate for use in preparing baked goods having a reduced trans fat
content. Depending upon formulation and processing, the mixture can have
a consistency ranging from generally granular to an almost paste-like
consistency. The trans fat replacement system consists of at least one
edible oil and an expanded, low-density carbohydrate having a bulk
density less than about 0.4 g/cc. The trans fat replacement system can be
used to reduce or eliminate the amounts of traditional fats used to make
baked goods. In one representative formulation, the trans fat replacement
system can take the form of a generally, paste-like mixture that is
suitable for spreading and is especially useful for the preparation of
laminated dough products such as biscuits and croissants.
