Abstract: Esterified propoxylated glycerine (“EPG”) may replace up to 100% of the partially hydrogenated vegetable oil content of an edible shortening product to produce a stable emulsion containing less trans-fatty acid content. A variety of shortenings may be produced, including those used for baking, frying, and as pan coatings (release agents). A butter-like product may be produced which exhibits spreading characteristics very similar to real butter.

Abstract: Esterified propoxylated glycerine (“EPG ”) may replace up to 100% of the partially hydrogenated vegetable oil content of an edible shortening product to produce a stable emulsion containing less trans-fatty acid content. A variety of shortenings may be produced, including those used for baking, frying, and as pan coatings (release agents).A butter-like product may be produced which exhibits spreading characteristics very similar to real butter.

Abstract: Propoxylated glycerin is esterified with excess fatty acid by a process wherein the temperature is increased incrementally and the pressure is reduced incrementally during the course of esterification while removing the water formed as a by-product. Rapid conversion of the hydroxyl groups of the propoxylated glycerin is achieved while minimizing losses of fatty acid. The fatty acid-esterified propoxylated glycerin obtained thereby is useful as a reduced calorie fat substitute.

Abstract: Esterified alkoxylated polyols, particularly a fatty acid-esterified propoxylated glycerol, which exhibit improved flavor and oxidative stability by the addition of antioxidants to the alkoxylated polyols, either prior to or subsequent to steam stripping, fatty acids or combinations thereof prior to fatty acid esterification, and the products thereof.

Abstract: Reduced calorie food compositions are prepared using linked esterified alkoxylated polyol fat substitutes comprised of polycarboxylate linking segments, polyol segments, and C.sub.6 -C.sub.24 monocarboxylic fatty acid-esterified oxyalkylene segments, and, optionally, oxyalkylene segments between the polycarboxylate linking segments and the polyol segments. The fat substitutes are obtainable by alkoxylating a polyol such as glycerin with an epoxide such as propylene oxide and esterifying the resulting alkoxylated polyol with both a polycarboxylic acid or an equivalent thereof and a C.sub.6 -C.sub.24 monocarboxylic fatty acid or an equivalent thereof, either simultaneously or sequentially.

Abstract: Reduced calorie food compositions are prepared using linked esterified alkoxylated polyol fat substitutes comprised of polycarboxylate linking segments, polyol segments, and C.sub.6 -C.sub.24 monocarboxylic fatty acid-esterified oxyalkylene segments, and, optionally, oxyalkylene segments between the polycarboxylate linking segments and the polyol segments. The fat substitutes are obtainable by alkoxylating a polyol such as glycerin with an epoxide such as propylene oxide and esterifying the resulting alkoxylated polyol with both a polycarboxylic acid or an equivalent thereof and a C.sub.6 -C.sub.24 monocarboxylic fatty acid or an equivalent thereof, either simultaneously or sequentially.

Abstract: Reduced calorie food compositions are prepared using linked esterified alkoxylated polyol fat substitutes comprised of polyether glycol linking segments, polyol segments, and fatty substituents (which may be fatty acid ester and/or fatty acid-esterified oxyalkylene segments). The fat substitutes are obtainable by alkoxylating a polyol such as glycerin with a monoepoxide such as propylene oxide and a polyepoxide-functionalized polyether glycol (either simultaneously or sequentially) and esterifying the resulting alkoxylated polyol with a fatty acid or its equivalent. Alternatively, the polyepoxide-functionalized polyether glycol could be condensed with a fatty acid partial ester of a polyol or an alkoxylated fatty acid partial ester of a polyol.