Abstract: A preferred oil/fat material for use in packaged microwaveable popcorn products is provided. The oil/fat material has a Mettler drop point of at least 90° F. (32.2° C.) and no greater than 145° F. (62.8° C.). It includes a first oil/fat component comprising at least 90% by weight of an oil/fat material as described. Typical compositions and package arrangements are shown and described.

Abstract: Fat products containing high stearic acid soybean oil blended with other processed or unprocessed oils or fats and having a solids content of at least about 4%, preferably at least about 6%, at 8.degree. F. and a solids content of at least about 1% at 92.degree. F. are disclosed. The blend may be a simple mixture of high stearic soybean oil with processed or unprocessed fats, an interesterified blend, or a combination of these. Preferred products contain no hydrogenated fat.

Abstract: A liquid butter replacement exhibits a pleasant fat-like mouth feel despite a very low or no fat content, good color, good flavor, and a degree of fat-like melt without causing toast or other similar substrate to which the product is applied to become soggy due to moisture release. A flowable fat mimetic is prepared from an aqueous solution comprising a cross-linkable carbohydrate gelling composition (preferably pectin) and at least one gelling agent (preferably a calcium salt) that together form a heat-stable inner gelled phase which is agitated to produce gel particles that provide an organoleptic sensation similar to fat. The weight of the fat mimetic is at least about 75% of the weight of the butter substitute. The flowable fat mimetic is then combined with an second, continuous outer phase containing an unhydrated heat-reversible or heat-thinning, water-soluble gelling agent, and preferably salt and milk or milk solids.

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: Acetoglycerides are prepared in a solventless, single phase interesterification between triacetin and triglycerides bearing long C.sub.16 to C.sub.22 fatty acid residues by adding triglycerides bearing saturated C.sub.3 to C.sub.10 acid residues to the reaction mixture. The long acid residues may be hydrogenated before or after interesterification. In one embodiment, the C.sub.3 to C.sub.10 triglycerides are tripropionin, tributyrin, or mixtures of these; in another, these are triglycerides bearing C.sub.8 to C.sub.10 acid residues; and in a third, these are a mixture of tripropionin and/or tributyrin and C.sub.8 to C.sub.10 triglycerides. In preferred embodiments, the molar ratio of C.sub.16 to C.sub.22 triglycerides to triacetin and C.sub.3 to C.sub.10 triglycerides varies between 1:1 and 1:15, more narrowly between 1:3 and 1:12, and high temperatures are employed. The process diminishes catalyst use, obviates the need for high shear mixing, shortens reaction times, and simplifies purification steps.

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: 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: Edible fat products are prepared from triglyceride oils having high levels of polyunsaturated fatty acids and low levels of saturated fatty acids. These products are useful in the preparation of both tub and stick margarines. A process is disclosed wherein a liquid triglyceride oil is interesterified to increase the quantity of solid triglycerides, the reaction mixture is then cooled to form a liquid fraction and solid fraction, removing a portion of the liquid fraction, adding additional triglyceride oil, and then continuing the interesterification under conditions of time and temperature-cycling effective to direct the interesterification toward the production of increased solid triglycerides. Preferably, oils such as corn oil, soybean oil, sunflower oil, and safflower oil can be fortified with sufficient solids, without the addition of hydrogenated hardstock, to form margarines of suitable consistency.

Abstract: A sunflower-oil-based edible fat blend suitable for preparing a margarine having a pleasing texture and a high linoleic acid content are disclosed. The edible fat blend comprises at least one randomly interesterified portion and a non-interesterified portion. An essential interesterified portion, requires the inclusion of at least 30% hydrogenated sunflower oil, while the non-interesterified portion requires at least 60% liquid sunflower oil containing at least 65% linoleic acid. Optionally, a third portion can be employed which will consists essentially of randomly interesterified liquid sunflower oil. The edible fat product will contain less than 21% total of palmitic and stearic acids and from 32 to 55% linoleic acid. Both tub and stick margarines prepared from the edible fat product are disclosed.