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 reaction mixture for manufacturing polyol fatty acid polyesters comprises a polyol, a fatty acid lower alkyl ester, a base initiator and a phase transfer catalyst. The phase transfer catalyst can be a quaternary ammonium compound, a crown ether, a polyethylene glycol, a polyethylene glycol ether, a polyethylene glycol ester or mixtures thereof. The process of making polyol fatty acid polyesters is carried out at low temperatures and essentially in the absence of a solvent or emulsifier. The polyol fatty acid polyester product stream produced by the foregoing process and reaction mixture has a lower concentration of reaction by-products such as di-fatty ketones and beta-ketoesters and of caramelized by-product which results from the breakdown of the polyol reactant.

Abstract: Nondigestible fat compositions useful as replacements for triglyceride fats or oils in foods are disclosed. These compositions have relatively flat solid Fat Content (SFC) profile slopes between typical room temperature and body temperature. The nondigestible fat compositions comprise a liquid nondigestible oil and nondigestible solid polyol polyester particles dispersed in the oil in an amount sufficient to control passive oil loss. The solid polyol polyester particles of the composition herein comprise from about 10% to 50% polyol polyester polymer and from 50% to about 90% polyol polyester monomer. The polyol polyester material which forms these solid particles must contain a relatively high proportion of long chain saturated fatty acid ester groups. Edible fat-containing products comprising these nondigestible fats can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: Nondigestible fat compositions useful as replacements for triglyceride fats or oils in foods are disclosed. These compositions have relatively flat solid Fat Content (SFC) profile slopes between typical room temperature and body temperature. The nondigestible fat compositions comprise a liquid nondigestible oil and nondigestible solid polyol polyester particles dispersed in the oil in an amount sufficient to control passive oil loss. The solid polyol polyester particles of the composition herein comprise from about 10% to 50% polyol polyester polymer and from 50% to about 90% polyol polyester monomer. The polyol polyester material which forms these solid particles must contain a relatively high proportion of long chain saturated fatty acid ester groups. Edible fat-containing products comprising these nondigestible fats can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: Nondigestible fat compositions useful as a replacement for triglyceride fats or oils in foods are disclosed. These 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 particles of solid polyol polyester material dispersed in the oil in an amount sufficient to control passive oil loss. The ester groups of the solid polyol polyester material comprise (i) at least about 15% ester groups formed from C.sub.20 -C.sub.26 long chain saturated fatty acid radicals, and (ii) ester groups formed from fatty or other organic acid radicals which are dissimilar said long chain saturated fatty acid radicals. The molar ratio of said dissimilar acid radicals to said long chain saturated fatty acid radicals ranges from about 0.1:7.9 to about 3:5. Moreover, the dissimilar acid radicals cannot consist solely of C.sub.2 -C.sub.12 short chain saturated fatty acid radicals, C.sub.

Abstract: Highly alkaline transesterification catalysts like alkali metal alkoxides, which are not stable in the atmosphere, are stabilized by surrounding them with fatty acid esters of volatile alcohols. These fatty acid esters of volatile alcohols are preferably solid and/or, preferably, are the same as one of the reactants in the transesterification reaction that is being catalyzed.

Abstract: Alpha-phosphono amides useful as antiwear and friction-reducing additives for lubricants and liquid hydrocarbon fuels are disclosed. The compounds are non-corrosive and effective at relatively low concentrations when compared with common phosphorus-based additives.