Abstract: Diol lipid analogues, notably fatty acid diesters of various dihydric alcohols containing 4 to 10 carbon atoms, are physiologically compatible fat replacements for edible compositions. Preferred compounds are partially digestible.

Abstract: Ester- and alkoxy-extended ester derivatives as edible fat mimetics for food compositions are disclosed. These compounds have aliphatic two- to twelve- carbon backbones to which are attached at least one fatty acid in ester linkage and at least one fatty acid or fatty alcohol in hydroxycarboxylate-, dicarboxylate-, ethoxylate- or propoxylate-extended ester linkage. Preferred compounds are partially digestible.

Abstract: Extended polyvinyl alcohol fatty acid esters comprise a new class of edible fat mimetic compounds. These esters, which are, structurally, polyvinyl alcohols having methylene groups between the carbon-carbon backbone and pendant hydroxyl groups that have been partially or fully acylated with fatty acids, are low molecular weight polymers having the following general formula ##STR1## where N=5 to 100,m=1 to 8, independently,and X is H or R(CO),R being an aliphatic group having 1 to 29 carbons. Methods of using the new fat mimetics and food compositions incorporating them are disclosed.

Abstract: Trishydroxymethyl alkanes, notably monomeric and dimeric trishydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.

Abstract: Alcohol amine ester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds have a nitrogen to which is attached at least one fatty acid ester or ester derivative via an alkylene bridge and at least one other fatty group which can be attached either as a second fatty acid ester via an alkylene bridge, or in amine or amide linkage. These compounds can be represented by the following formula: ##STR1## where m, n, q and r are integers, A is --(CH.sub.2).sub.2 --, --(CH.sub.2).sub.3 --, or --CH.sub.2 CH(CH.sub.3)--, and the R groups are, independently, C.sub.1 to C.sub.29 aliphatic, ester or ether groups. Preferred compounds are partially digestible and have m+q=3, or three R groups.

Abstract: Triol triester derivatives, notably compounds having a four- to thirty- carbon backbone to which are attached three fatty C.sub.1 or C.sub.2 to C.sub.29 ester groups in ester linkage are edible, preferably partially digestible, fat replacements for foods and pharmaceuticals.

Abstract: Long chain diol diesters, notably 11- to 30- carbon aliphatic chains having two vicinal fatty acid esters or dicarboxylate-extended fatty acid esters, or two fatty acid esters of dicarboxylate-extended fatty acid esters separated by one or two methylene groups, attached to one end of the chain, are edible, preferably partially digestible, fat replacements for foods.

Abstract: Collectively called cyclohexyl diol diesters, the fatty acid diesters of cyclohexanediol, cyclohexenediol, and cyclohexdienediol and their dimethanol and diethanol counterparts, are edible, preferably partially digestible, fat replacements. Methods of using the new fat mimetics and food compositions incorporating them are described.

Abstract: Trishydroxymethyl alkanes, notably monomeric and dimeric trishydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.

Abstract: Thiester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds have a two- to six-carbon backbone to which are attached at least one C.sub.1 to C.sub.29 fatty aliphatic, ether, ester or thioester group in ester linkage and at least one other fatty C.sub.1 to C.sub.29 group in ester or thioester linkage. Preferred compounds have three fatty substituents attached to the backbone and are partially digestible.

Abstract: Novel fat mimetic compositions are disclosed as reduced calorie food components. These compositions comprise complex polyol esters elaborated with fatty acid residues, and/or residues of esters or ethers having an acid function. The complex esters are partially broken down in the body to yield at least two types of aliphatic digestion residues which are more hydrophilic than the original complex polyol ester substrate. The majority by weight of the digestion residues will be non-hydrolyzable by the normal digestive processes, while a minor amount by weight may be suspectible to facile cleavage by the action of digestive lipase. The fat mimetic compounds are useful as replacements for fats and oils for most food applications.

Abstract: Trishydroxymethyl ethane and propane, esterified with fatty acids, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.

Abstract: Trishydroxymethyl alkanes, notably monomeric and dimeric trishydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.

Abstract: Sucrose fatty acid polyesters having six to eight hydroxyl groups esterified per molecule are synthesized in a dicyclohexylcarbodiimide coupling of sucrose lower esters with fatty acids in tetrahydrofuran in the presence of 4-dimethylaminopyridine. The procedure avoids the solubility, viscosity and phase separation problems encountered in previously described syntheses, and the product of the condensation is free of contamination by alkali metal soaps used and the sucrose decomposition products formed in other methods.