Abstract: Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit it's cholesterol intake.

Abstract: The invention concerns the preparation of azlactone-derivatized polyamides which are obtained by reacting polyamides with a solution containing an azabicyclo compound and a vinyl azalactone derivative of formula (I), in which R1, R2 and R3, independently of one another, designate H or CH3; and R4 and R5, independently of each other, designate H or C1 to C5 alkyl. These azlactone-derivatized polyamides can be used to bond amino-group-containing compounds to a matrix. Examples of these polyamides include affinity carriers and immobilized enzymes.

Abstract: The invention provides foods containing diglycerides which upon ingestion into the body, are hardly accumulated as body fat, are utilizable more positively as energy. The diglycerides are excellent in the oxidation stability of oils and/or fats contained therein, and are excellent in eating-feeling such as in dissolution in the mouth. The foods of the invention comprise at least 0.5% by weight of a partial glyceride derived from a C2-10 aliphatic acid.

Abstract: An edible oil is provided that decreases the synthesis, absorption and blood level of cholesterol by a human patient, increases the excretion of cholesterol from the human patient, curtails accumulation of peroxidized material in the blood of the human patient, and also increases the blood level of vitamin E in said human patient.

Abstract: Novel fat-continous emulsion, containing a blend with emulsifying properties is obtained by the blending of: 0-90% of a partial glyceride (=A); 0-80% of a phospholipid (=B); 0.01-99.98% of a long chain alcohol having >20 C-atoms in the alcohol chain, while the amount of (A)+(B)≧0.02% and incorporating this blend in a fat-continuous emulsion.

Abstract: Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit cholesterol intake.

Abstract: Reduced calorie fat mimetics comprising fatty acid-esterified alkoxylated polyol compositions having an average number of oxyalkylene groups per molecule of no more than 5 and from 5 percent to 39 percent primary hydroxyl groups based on the total amount of hydroxyl groups on the molecule. These reduced calorie fat mimetics are prepared by alkoxylating a polyol such that the average number of oxyalkylene groups per molecule is no more than 5, and subsequently esterifying with fatty acids. The reduced calorie fat mimetics can be synthesized to mimic the properties of the natural fats which are replaced in numerous food products. The fat mimetics are partially digestible thus obviating undesirable gastrointestinal side effects.

Abstract: Nondigestible fat compositions useful as a replacement for triglyceride fats or oils in foods are disclosed. The compositions have relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures. The nondigestible fat compositions comprise a liquid nondigestible oil and nondigestible solid polyglycerol ester particles dispersed in the oil in an amount sufficient to control passive oil loss. The ester groups of the solid polyglycerol ester particles comprise long chain (C16-C24) fatty acid radicals, with at least about 40% of the long chain fatty acid radicals being saturated and having at least 18 carbon atoms. The Iodine Value of these polyglycerol ester is less about 1. Edible fat-containing products containing these nondigestible fat compositions can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: A hard butter composition is described that comprises 50 to 80% by weight of SUS type triglycerides, less than 2% by weight of SSS type triglycerides and at least 1% by weight of a polyglycerol fatty acid ester (wherein S's are saturated fatty acid residues which are substantially palmitic acid and/or stearic acid residues and U's are unsaturated fatty acid residues which are substantially C16 and/or C18 unsaturated fatty acids). The composition further comprises SSU type triglycerides in an amount of at least 15% by weight based on the total amount of SUS type triglycerides and SSU type triglycerides. The hard butter composition is a non-tempering type hard butter composition having good meltability in the mouth, which is free from trans acids and lauric acid. A process for producing the hard butter composition is also disclosed.

Abstract: The invention regards a process for the preparation of a mixture of stanol and stanol fatty acid esters by esterification of phytosterols with a source for fatty acid moieties, in such a way that the degree of esterification of the phytosterols is in the range of 40-85%, and subsequent hardening of the so obtained sterol/sterol fatty acid mixture, the process can be carried out without the use of any solvent, and wherein preferably the fatty acid groups of the stanol fatty acid esters are substantially saturated fatty acid esters. Also claimed are food products comprising mixtures of stanol and stanol fatty acid esters, in particular fat based food products such as yellow fat spreads.

Abstract: A method and additive for enhancing the shelf life of food products is disclosed. The additive comprises a combination of a diluent fat with a plant-derived phytosterol to produce a plasticized blend agent. The plasticized blend agent can be incorporated into the formulation for a wide variety of prepared food products without negatively altering the taste characteristics of the foods products or the manufacturability of the food product. Incorporation of the plasticized blend agent into the food products provides an enhanced and more stable shelf life for the food product. The plasticized blend agent of the present disclosure offers a naturally derived product that significantly enhances the shelf life of food products, especially baked goods.

Abstract: The present invention is a method for manufacturing a water-in-oil type water-containing chocolates by mixing chocolate foodstuff with aqueous components, wherein sucrose-fatty acid ester, whose HLB value is 3 or less and the number of carbon atoms in its main constituent fatty acid is 16-18, and polyglycerin polyricinoleate is each used in the range of 0.05 wt. % to 5.0 wt. % with respect to the chocolate foodstuff.

Abstract: A fat substitute is disclosed comprising a Shea nut extract blended with a diluent fat to produce a plasticized Shea nut extract. The plasticized Shea nut extract can be readily substitute for a part or all of the fat content of a prepared food product. The plasticized Shea nut extract maintains the taste and manufacturability of the full fat prepared food product. In addition, the plasticized Shea nut extract reduces the fat content of the prepared food product because the components of Shea nut extract are not fats. In a preferred embodiment the Shea nut extract is blended with sunflower oil to produce the plasticized Shea nut extract. The plasticized Shea nut extract can be utilized in a wide range of fat containing prepared food products including cookies, brownies, popcorn, and ice cream.

Abstract: The present invention provides blockers for glutamate transporters. During a series of syntheses searching for glutamate uptake inhibition in Xenopus oocytes injected with bovine glutamate transporter genes (BGLAST), we obtained .beta.-hydroxyaspartic acid derivatives of the following chemical formula (1): ##STR1## wherein R represents an aromatic acyl group which may be substituted on the ring, a straight or branched lower aliphatic acyl group, an aryl group which may be substituted on the ring, an aralkyl group which may be substituted on the ring, or a straight or branched lower alkyl group; and salts thereof. These compounds are blockers of glutamate transporters, which are useful for the understanding of the function of glutamate transporters and show promise for the treatment of various neurodegenerative diseases.

Abstract: An oil or fat composition comprising an oil or fat comprising 15 wt. % or more of a diacylglycerol and 1.2 to 20 wt. % of phytosterol, dissolved or dispersed in the fat and oil is provided here, which can be used in the same way as usual oil and fat in daily life to reduce a hemal cholesterol value of a person having a high value of cholesterol and to raise no problem in appearance, taste, heating cooking and the like in comparison with usual edible oil and fat.

Abstract: Blends of wax-esters with beneficial health properties comprise: .gtoreq. two different wax-esters in amounts of 5-95% and each having m.pt -10.degree. C. to 80.degree. C. blend displaying m.pt: 15 to 45% while >80 wt % of wax-esters in blend have m.pt 20 to 60.degree. C.; wax-esters derived from linear alcohols and linear carboxyl acids either of them having .gtoreq.8 C-atoms.

Abstract: The present invention provides a stable foodstuffs which contain a cholesterol lowering amount of a sterol or stanol ester, crystal fat inhibitors and emulsifiers. The foodstuffs, including salad dressings are stable even when refrigerated.

Abstract: The invention concerns a fat based food product comprising natural fat components which have a blood cholesterol lowering effect in amounts sufficient to obtain a blood cholesterol lowering effect, wherein the fat comprises at least 1% of a sterol composition which comprises sterols of which at least 40% is esterified with fatty acid esters.

Abstract: A fat composition is provided containing 55 to less than 95% by weight of diglycerides, in which 55 to less than 93% by weight of the fatty acid groups present are unsaturated fatty acid groups, and a shortening composition containing the fat composition, as well as fried foods containing the fat composition, wherein the shortening is reduced in bubbling during deep frying, and the fried food gives a satisfactory feeling in the mouth and improved crispiness.

Abstract: The invention concerns a process for the preparation of stanol fatty acid esters mixtures by interesterification of stanol fatty acid esters starting material, of which at least 50% of the fatty acid groups are saturated, with fatty acid mixtures containing at least 35%, and preferably at least 45%, of poly unsaturated fatty acid (PUFA) groups, and wherein preferably the hardening of sterol fatty acid esters. The sterol fatty acid esters are preferably prepared by the esterification of phytosterols with a fatty acid ester mixture comprising at least 70% of C18 fatty acids, all steps can be carried out in the absence of a solvent. Also claimed are food products comprising the stanol fatty acid esters obtained by the process.

Abstract: Food compositions and methods are provided for non-fat and low-fat food compositions containing a polyvinylpyrrolidone. The food compositions contain polyvinylpyrrolidone and other ingredients such as food stabilizers. Preferred compositions are non-fried foods, which include diary products, baked goods, salad dressings, and meat products. Specific food compositions include ice cream, muffins and pourable salads.

Abstract: A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin.

Abstract: A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.

Abstract: Synthetic lipid composition in which the content and the distribution of the fatty acids are similar to those of human milk fat, containing less than 2% by weight of free fatty acids, in which palmitic acid is predominantly at the 2-position of the triacylglycerols and the arachidonic and docosahexaenoic acids are distributed between the 1-, 2- and 3-positions and in particular predominantly at the 2-position of the triacylglycerols.

Abstract: Stanol fatty acid ester composition comprising at least 85% of stanol (saturated) fatty acid esters in which at least 85% of the fatty acid groups are saturated. Also claimed is a process for the preparation of stanol fatty acid esters, by hardening phytosterol fatty acid or a mixture thereof, or as an alternative, a process for the preparation of stanol fatty acid esters by esterification of phytosterols or a mixture thereof, followed by the hardening of the so obtained phytosterol fatty acid esters.

Abstract: It is an object of the present invention to provide edible fat-containing products comprising liquid and indigestible polyol fatty acid polyesters which products are characterized by having good thermal stability, oral response and storage temperature cycle stability.

Abstract: The present invention provides a processed fat and oil composition comprising (1) fat and oil, (2) a polyglycerol saturated fatty acid ester having an average degree of esterification of 40% or higher, wherein at least 70% by weight of the fatty-acid moieties are derived from a saturated fatty acid, and (3) an unsaturated fatty acid ester, wherein at least 60% by weight of the fatty-acid moieties are derived from an unsaturated fatty acid. The processed fat and oil composition is used as a processed fat and oil composition for foods, particularly, for producing baked confectionery containing an egg component.

Abstract: A reduced fat and reduced calorie nut butter composition, particularly a peanut butter, having the texture and organoleptic characteristics of full fat nut butters. The nut butter has up to about 60% reduced fat by weight and up to about 34% reduced calories by weight. The composition is produced with full fat nuts and roasted, partially defatted nuts and/or roasted, partially defatted nut flour, a low or no calorie triacylglycerol oil and a low or no calorie bulking agent. The composition also has a nut solids non fat level from about 20-34% and a ratio of total non fat solids to total oil of from about 2.0:1 to about 2.7:1.

Abstract: Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are can be produced. These frozen desserts contain fat that contains from about 30 to 100% of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, milk solids other than fat, sweetener, oil-in-water emulsifier, a flavoring substance, and water. The fat is substantially homogeneously dispersed in the aqueous phase as emulsified fat particles having an average particle size of about 5 microns or less. These frozen desserts are obtained by a process which initially involves the formation of a preemulsion by homogenizing a mixture which consists essentially of these intermediate melting polyol polyesters and only a portion of the other dessert ingredients. This preemulsion is then combined with the remaining dessert ingredients, homogenized, pasteurized, and at least partially frozen to provide the frozen desserts.

Abstract: The present invention provides a general-purpose edible oils composition which can prevent an increase of the blood triglyceride level of a person having eaten, is little accumulated in the body, and is excellent in storage stability and flavor. A general-purpose liquid oils composition which comprises oils containing 1,3-diglycerides in an amount of 40% by weight or above and monoglycerides in an amount of less than 1.5% by weight, with unsaturated fatty acids accounting for at least 93% by weight of the fatty acid components constituting the diglycerides.

Abstract: The invention relates to W/O lotions having a content of at least one unsaturated fatty acid derivative, which are characterized in that they comprise W/O emulsifiers, W/O stabilizers and/or W/O emulsion systems chosen from the group consisting of(A) a W/O emulsifier based on ethoxylated castor oil,(B) a W/O emulsifier (B1) based on sorbitan isostearate and a W/O stabilizer (B2) based on a polyalkylene glycol copolymer and(C) a W/O emulsion system based on a methoxy-polyalkylene glycol copolymer, either(1) the W/O emulsifier of (A) being used, or(2) the W/O emulsifier (B1) being used together with the W/O stabilizer B2 (B), or(3) a combination comprising emulsifiers (A) and (B) with (B1) and (B2) being used, where, in each case,(4) the emulsion system (C) can also be used together with (1) or (2) or (3), and water and, if appropriate, additives or auxiliaries.

Abstract: An oil-in-water emulsion composition having a high oil content, which comprises (a) a sucrose fatty acid ester, (b) water, and (c) an oily component, wherein (i) component (c) is present in an amount of 90% by weight or more based on the total weight of components (a), (b) and (c), (ii) at least 20% by weight of the fatty acid moiety constituting component (a) are derived from a saturated fatty acid having 8 to 16 carbon atoms, an unsaturated fatty acid having 16 to 22 carbon atoms, or a mixture thereof, and the proportion of a monoester in component (a) is 60% by weight or more; and a method for producing the oil-in-water emulsion composition having a high oil content, which comprises adding, to a mixture comprising the components (a), (b) and (c), a solid which is insoluble in the mixture in an amount of 0.01 to 10% by volume based on the total volume of the components (a), (b), and (c), followed by stirring and removal of the solid.

Abstract: Mesomorphic phases of edible surfactants can advantageously be used in preparing sandwich cookie filler creams and compositions for incorporation therewith to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases. The mesomorphic phases may also be used in frostings. Preferred mesomorphic phases for filler creams, frostings and other finished foodstuffs include 8% or more nonionic surfactant and/or include 7% or more nonionic surfactant and may be processed through a colloid mill after cooling.

Abstract: A process for the preparation of a pasteurised or sterile mesomorphic phase of surfactants, comprising the sequential steps of:(a) preparing a premix comprising surfactants and water at a temperature above the Krafft temperature of the surfactant and below the lamellar-cubic transition temperature of the surfactant-water mixture;(b) heating the premix at a temperature above the lamellar-cubic transition temperature of the surfactant-water mixture;(c) holding the premix between the Krafft temperature of the surfactant and the lamellar-cubic transition temperature of the surfactant-water mixture, especially with applying high shear, for a sufficient time to allow the mixture to reach a continuous lamellar phase; and(d) cooling the premix to below the Krafft temperature of the surfactants.As an alternative to the shear treatment, the premix can be held at a temperature below the Krafft temperature of the surfactant for at least 0.1 second between steps (b) and (c).

Abstract: Reduced calorie fried snacks are prepared by replacing some or all of the oil conventionally used in frying with a fat replacement composition containing a fatty acid-esterified propoxylated glycerin composition which exhibits a sharp melt before about 92.degree. F. Potato chips, corn chips and similar fried snacks prepared according to the invention exhibit a unique cooling sensation when placed in the mouth.

Abstract: The present invention provides a processed fat and oil composition comprising (1) fat and oil, (2) a polyglycerol saturated fatty acid ester having an average degree of esterification of 40% or higher, wherein at least 70% by weight of the fatty-acid moieties are derived from a saturated fatty acid, and (3) an unsaturated fatty acid ester, wherein at least 60% by weight of the fatty-acid moieties are derived from an unsaturated fatty acid. The processed fat and oil composition is used as a processed fat and oil composition for foods, particularly, for producing baked confectionery containing an egg component.

Abstract: The present invention relates to an oil and fat composition for frying comprising: (A) an oil and fat having a solid fat content of 3 to 20% by weight at 20.degree.C., and (B) a polyglycerin fatty acid ester of 0.01 to 5% by weight based on the total weight of (A) and (B), which has not less than 75% of a degree of esterification thereof and has not less than 90% by weight of the constituting fatty acid of the polyglycerin fatty acid ester which satisfy the following definitions (1) to (3): (1) the content of the saturated fatty acid having 8 to 12 carbon atoms being 10 to 55% by weight; (2) the content of the saturated fatty acid having 14 to 22 carbon atoms being 40 to 80% by weight; and (3) the content of the unsaturated fatty acid having 16 to 22 carbon atoms being 5 to 20% by weight.

Abstract: The present invention is relating to milk-constituent-containing beverages which are preserved and distributed in metal cans, and characterized that a milk-constituent-containing beverage, which is provided with growth inhibition effects against heat-resistant spore-forming bacteria and in which such problems as coagulation, oiling off, feathering, precipitation, neck ring, etc. of the milk constituents are suppressed, said milk-constituent-containing beverage containing (A) diglycerol monoesters of fatty acids and (B) at least one emulsifier such as citric acid esters of mono- and diglycerides of fatty acids, guccinic acid esters of mono- and diglycerides of fatty acids, diacetyltartaric acid esters of mono- and diglycerides of fatty acids, polyglycerin monoesters of fatty acids with an HLB of 3 to 16, and sucrose esters of fatty acids with an HLB of 3 to 16, said beverage being characterized in that 70 wt.

Abstract: Foods and beverages having decreased digestive and absorptive properties characterized in containing 40 weight % or more all saturated acyl chain triglyceride consisting only of stearic acid and/or palmitic acid as an oil component. The all saturated acyl chain triglyceride consisting only or stearic acid and/or palmitic acid contained in the foods and beverages is not digested and absorbed in the bodies, so that calories may be decreased substantially.

Abstract: An oil extractable from corn fiber contains ferulate esters, in particular sitostanyl ester, which has been shown to have cholesterol-lowering activity. The oil is extracted by a novel process which includes a grinding step carried out before extraction with an effective organic solvent such as hexane. The corn fiber oil may be combined with an ingestible and/or edible carrier for administration as a dietary supplement for cholesterol-lowering purposes.

Abstract: Mixtures of liquid sucrose fatty acid esters comprise an improved class of physiologically compatible fat replacements for foods. The compositions melt cleanly at 95.degree. F. or below and comprise at least 35 percent of a mixture of tetra-, penta- and hexa- esters.

Abstract: A method for confirming the presence of highly refined sesame oil in pharmaceuticals. By extracting, concentrating and detecting sesamin and epi-sesamin, through the method disclosed in the present invention, highly refined sesame oil can be identified. The disclosed method can be performed at room temperature and does not require over night extraction. In practice, the disclosed method entails extracting sesamin from a sample with an organic solvent, transferring and evaporating the solvent layer to dryness to form a residue. An alkyl halide is added to the residue to form a mixture. The mixture and an organic solvent are passed through a separating means, generating an eluent, the eluent is then evaporated to dryness to form a second residue. A 1:1 solution of an organic solvent and an alkyl halide is added to the second residue in a volume sufficient to form a concentrated extract. The concentrated extract is then analyzed with high performance liquid chromatography.

Abstract: A diglycerol saturated fatty acid ester mixture containing a diglycerol saturated fatty acid diester(s) having two monohydroxymonoacyloxy(iso)propyl groups, wherein the acyl groups are derived from saturated fatty acids having 10 to 24 carbon atoms and two acyl groups are the same or different from each other, in an amount of 80% by weight or more based on the total weight of the diglycerol saturated fatty acid diesters contained in the mixture, and a diglycerol saturated fatty acid diester(s) in an amount of 45% by weight or more based on the entire weight of the mixture, is used as a modifier for protein-containing materials, in particular, for the control of the stickiness on the surface of the dough during the production thereof, for the improvements of the mechanical resistance and the handleability, and for the improvements of the feelings during eating, such as softness.

Abstract: A water-in-oil emulsion having a high water content and an excellent emulsion stability. The water-in-oil emulsion contains a polyglycerol fatty acid ester the main constituting fatty acid component of which is erucic acid.

Abstract: The present invention relates to a fats and oils composition comprising:(A): fats and oils comprising palm oil as a main component,(B): fatty acid polyglycerine ester of 0.05 to 5% by weight based on the weight of the fats and oils composition, which has a degree of esterification of 50% or more, and comprises as a constituent fatty acid, oleic acid and palmitic acid of not less than 80% by weight based on the weight of constituent fatty acid, the molar ratio (%) of the oleic acid to the palmitic acid being 90:10 to 10:90, and(C): of fatty acid salt of 0.02 to 8% by weight based on the weight of the component (B).

Abstract: The present invention provides an ester composition which can tenderize a stringy hard meat such as beef from abroad to a proper tenderness, the processing time, etc. and a meat tenderizer comprising said ester composition and protease without giving a special control over the amount of an enzyme. The present invention also provides a meat modifier which can provide a tender, juicy and less stringy meat that can be easily served and a food meat or meat product processed with such a meat modifier. A meat modifier is also provided, comprising an ester composition of a C.sub.12-22 saturated or unsaturated fatty monoglyceride with succinic acid or diacetyltartaric acid having an acid value of from 30 to 120. The present invention provides a meat modifier comprising the ester composition and a metalloprotease, which no longer causes round to be tenderized after 24 hours of storage at a temperature of 20.degree. C.

Abstract: There is disclosed a low calorie fat substitute comprising a sorbitol fatty acid ester with a degree of substitution of about five fatty acid groups. Foodstuffs containing the sorbitol ester are also disclosed. Processes for preparing the sorbitol fatty acid esters are also disclosed.

Abstract: Low calorie food compositions containing fat-type organoleptic and non-fat ingredients, wherein natural fats and synthetic fat mimetics are blended in proportion to provide any predetermined amount of fat caloric value. These synthetic fat-type mimetic ingredients comprise esterified epoxide-extended polyols (EEEPs) of the formula P(OH).sub.a+c (EPO).sub.n (FE).sub.b where P is a polyol having a=2 to 8 primary hydroxyls, C=0-8 secondary and tertiary hydroxyls, a+c is in the range of 3-8, EPO is a C.sub.3 -C.sub.6 epoxide, FE is a fatty acid acyl moiety, n is the minimum epoxylation index average number having a value generally equal to or greater than "a" and is a number sufficient that greater than 95% of the primary hydroxyls of the polyol are converted to secondary or tertiary hydroxyls, and "b" is greater than 2 and equal to or less than a+c.

Abstract: Compositions useful as high temperature media are disclosed which are blends of fatty acid esters and aliphatic ethers. The fatty acid esters have iodine numbers of at least about 10 and are preferably lipids derived from vegetable, animal, or marine sources. Reduced calorie high temperature cooking compositions suitable for frying applications and exhibiting greatly improved resistance to thermal degradation may be obtained by the use of an esterified alkoxylated polyol as the aliphatic ether component.

Abstract: A fat sparing composition, and cremes, particularly cookie filler cremes, utilizing the fat sparing composition. The composition includes a soft fat blend, and an emulsifier which is preferably a phosphated mono- or diglyceride or polyglycerol polyricinoleate. DATEM esters and lecithin may also advantageously be used. The fat sparer may be used to extend vegetable fat in cookie filler and other cremes.