Abstract: The present invention is a composition of matter comprising an edible, wholly or partially nondigestible low calorie fat material having a non-Newtonian pseudoplastic rheology at body temperature. In particular, at 100° F. (37.8° C.) the fat material has: (a) a viscosity of at least about 2.5 poise at a shear rate of 800 seconds−1, a viscosity of at least about 4.0 poise at a shear rate of 100 seconds−1and a viscosity of at least about 15.0 poise at a shear rate of 10 seconds−1; (b) a yield point of at least about 2,500 dynes/cm2; (c) a thixotropic area of at least about 0.20×106 dynes/cm2-sec.; and (d) a liquid/solid stability of at least about 50%.

Abstract: The present invention is a composition of matter comprising: (a) an edible, non-absorbable, non-digestible low calorie fat material having non-Newtonian pseudoplastic properties at body temperature; and (b) an edible, absorbable, digestible food material which acts as a solvent for the fat material. The rheological properties of the fat material are defined in terms of thixotropy, yield point, thixotropic area, and liquid/solid stability. The composition is useful as a fat substitute in low calorie food products. The composition provides a non-waxy taste in the mouth, and a laxative side effect is avoided.

Abstract: The present invention is a method for reducing the rate of moisture transmission into and out of foods comprising coating the surface of the foods with a coating containing an effective amount of polyol fatty acid esters. The polyol fatty acid esters have at least 4 fatty acid ester groups, and at least about 80% of the fatty acids contain not less than 12 carbon atoms. The method is particularly useful for preserving the crispness and thereby prolonging the shelf life of cereal and/or starch based snack foods.

Abstract: The present invention relates to intermediate melting sucrose fatty acid ester compositions that are capable of rapid crystallization from a melted state. The compositions comprise 60% to 97% by weight intermediate melting sucrose fatty acid esters and 3% to 40% hardstock triglycerides or hardstock polyol fatty acid esters. Preferably the average fatty acid chain length of the hardstock material fatty acids is not less than the average fatty acid chain length of the intermediate melting sucrose ester fatty acids. The sucrose fatty acid esters are characterized by their rheology, liquid/solid stability, iodine value, and solids at body temperature. Rapid crystallization of the esters is useful in preventing anal leakage, and it could also translate into a reduction of post-hardening in shortenings and margarines, and into improved high temperature stability and temperature cycling stability as may be encountered during distribution of these products to the end user.

Abstract: An aroma precursor composition comprising: a hydrogen sulfide precursor, preferably cysteine; a dimethyl sulfide precursor, preferably S-methyl methionine; and an edible proteinaceous material, preferably soy protein. Upon heating or cooking in the presence of water, the precursor composition generates an aroma surprisingly reminiscent of cooked beef. Preferably, the precursor composition is substantially dry until ready to cook, then an effective amount of water is added thereto, whereby, upon cooking the aroma is generated in situ.