Abstract: Lipid compositions are provided that are effective as edible moisture barriers for reducing moisture migration between food components. The lipid compositions include a mixture of structured glycerol ester (SGE) compositions bearing short chain (two to four carbons), medium chain (six to twelve carbons), and saturated long chain (fourteen to twenty-two carbons) fatty acid residues. The SGE compositions of the invention are reduced calorie and fully saturated, contain essentially zero trans-unsaturated fatty acids, and contain components present in stable alpha crystal forms.

Abstract: Lipid compositions are provided that are effective as edible moisture barriers for reducing moisture migration between food components. The lipid compositions include a mixture of structured glycerol ester (SGE) compositions bearing short chain (two to four carbons), medium chain (six to twelve carbons), and saturated long chain (fourteen to twenty-two carbons) fatty acid residues. The SGE compositions of the invention are reduced calorie and fully saturated, contain essentially zero trans-unsaturated fatty acids, and contain components present in stable alpha crystal forms.

Abstract: Cellulose is surface-modified by coating and/or acylation with C.sub.2 to C.sub.24, in some cases primarily C.sub.6 to C.sub.22, or more narrowly C.sub.16 to C.sub.20, aliphatic acids, to obtain cellulose esters exhibiting a degree of substitution of about 0.05 or less, preferably about 0.01 or less. The surface-modified cellulose is used as a low-calorie carbohydrate replacement in edible compositions having a carbohydrate component. Baked food products such as cookies employ the low-calorie ingredient in place of a starch ingredient in some preferred embodiments. In some of these embodiments, cookies formulated with surface-modified cellulose further contain a spreading ingredient such as polydextrose; in these, the cellulose esters help to control the spread as well as provide calorie reduction. In these and other embodiments, the food products can also contain reduced fat or a low calorie fat substitute and/or an artificial sweetener to provide further calorie reduction.

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: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

Abstract: Fat mixtures containing at least about 24%, more preferably at least about 34%, triglycerides bearing short, medium, and long residues are prepared. Many embodiments contain at least about 50%, and some at least about 75% to 90%, of these triglycerides, and have an acyl carbon number of 26 to 36. Especially preferred short substituents are derived from acetic acid, butyric acid, and mixtures of these with each other and with propionic acid. Especially preferred medium substituents have at least about 90% of the residues derived from capric acid, caprylic acid, and mixtures of these. Especially preferred long substituents contain at least about 70%, and many have at least about 85%, stearic acid or behenic acid residues or mixtures of these. One embodiment has an acyl carbon number of 28 to 32 and the long residues are predominantly stearic acid residues. Another embodiment has an acyl carbon number of 32 to 36 and the long residues are predominantly behenic acid residues.

Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

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: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

Abstract: Mixtures comprising fat-insoluble, inorganic particulates and a surface layer of a fatty material are employed in edible compositions as low calorie fat substitutes. The fatty material is any edible lipid, including triglycerides, fatty acids, monoglycerides, diglycerides, other fat-like materials including sucrose polyesters. The fatty material can be less than fully digestible. Preferably, one or both of the particulate and fatty materials are nutritious. In one embodiment, calcium carbonate particles are coated with oleic acid. The particles will preferably have average diameters of less than 5 microns, and desirably average less than 1 micron. Methods of making and using the low calorie fat mimetics and food products incorporating them are disclosed.

Abstract: Siloxy ester derivatives, notably compounds having a two-to twelve-carbon backbone to which is attached one to five fatty groups in ester or reversed ester linkage, and one or two siloxy groups each bearing three pendant aliphatic, ether, or ester groups, comprise a new class of edible fat mimetics. These compounds have the general formula ##STR1## where B is an aliphatic group having 2 to 12 carbons, X is an alkyl or oxaalkyl having 1 to 18 carbons (or mixtures thereof), or an ester group of the formula --O--(CO)--R, R is an aliphatic group having 1 to 29 carbons, m is 1 or 2, and n+p is 1 to 5. Methods of using the new fat mimetics and food compositions incorporating them are disclosed.

Abstract: The use of inter- and intra-molecular ester bridges of the formula--O--(CO)--(CH.sub.2).sub.n --(CO)--O--where n=1 to 8, between fatty side chains attached to fat compounds is disclosed. These ester bridges, which can be used with both fat mimetics and triglycerides, suppress caloric availability and modulate the functional characteristics of the compounds. Methods of forming and using the bridged structures, and food compositions incorporating them are disclosed.

Abstract: Acylated amino acid ester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds are derived from amino acids and contain one amino group acylated with a fatty acid or fatty acid derivative, one carboxylic group esterified with a fatty alcohol or a fatty alcohol derivative, and, optionally, a free or derivatized amino acid side chain. Many of the compounds can be represented by the following formula: ##STR1## where A is a hydrocarbyl group derived from an amino acid, X is a free or derivatized amino acid side chain, n is 0 or 1, and R and R' are aliphatic, ether or ester groups. Preferred compounds have one side chain and are partially digestible, achieving reduced caloric value and reducing problems associated with non-metabolizable fat substitutes.

Abstract: Primary amide esters, ester amide derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 6 carbons,m=1 to 3,n=1 to 3, andeach R is, independently, an aliphatic, ether or ester group having 1 to 29 carbon atomsare edible, preferably partially digestible, fat replacements for foods.

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.