Abstract: The present invention relates to low calorie fat substitute compositions that are useful as fat replacements in low calorie foods, and as pharmaceutical compositions. Sucrose fatty acid esters are preferred low calorie fat substitutes. The compositions are highly resistant to an undesirable laxative side effect. These benefits are achieved by formulating compositions comprising a liquid polyol fatty acid polyester, at least about 10% solid low calorie fat substitute by weight of the liquid polyester, and at least about 1% of a cohesive network of polysaccharide fibrils and microfibrils, for example microfibrillated cellulose, by weight of the liquid polyester.

Abstract: A concentrated emulsion of non-absorbable liquid polyol polyesters and high melting fatty acids or esters thereof in water can be diluted to a highly palatable beverage. The emulsifier system comprises a polyglycerol ester and an aliphatic glycol ester. The beverage provides the hypercholesteremic or obese patient with a highly agreeable vehicle for his daily requirement of non-absorbable liquid polyol polyester.

Abstract: A thermally stable low calorie hydrated emulsifier system which is used to deliver flavor, flavor precursors, color, color precursors, and lipids or mixtures thereof in a heated food or beverage product is disclosed. The emulsifiers that are useful in this composition are selected from the group consisting of polyglycerol monoesters of fatty acids, monoacylglycerol esters of dicarboxylic acids, sucrose monoesters of fatty acids, polyol monoesters of fatty acids, phospholipids, and mixtures thereof.