Abstract: The present invention provides a method for providing nutrition to elderly patients. Pursuant to the present invention, the enteral composition includes a protein source, a lipid source, and a carbohydrate source. Preferably, the protein source includes at least 18% of the total calories. In an embodiment, the carbohydrate source includes a source of dietary fiber including a balance of soluble to insoluble fiber ratio of approximately 1:3. Still further, the composition of the present invention also includes increased levels of certain vitamins and minerals.

Abstract: The invention concerns triglyceride compositions useful as nutrient fats having improved digestibility. The compositions comprise:1-95 wt. % of M.sub.2 L;5-65 wt. % of ML.sub.2,M=saturated fatty acid C.sub.2 -C.sub.14 ;L=unsaturated fatty acid C.sub.18 +,35-99.5% of the total L being bonded at the 2-position.

Abstract: Edible plastic fat-product is provided that comprises a continuous fat phase and optionally a dispersed aqueous phase wherein the fat of the fat phase is a fat-composition comprising 20-65% liquid oil and 80-35% structuring fat and having N.sub.35 of 0-5 and N.sub.20 of 12-40, the difference between N.sub.20 and N.sub.35 being at least 12, preferably 18-30, which composition comprises 0-10% trans fatty acid residues and which comprises 10-50% not-interesterified lauric fat selected from the group consisting ofa combination of unhydrogenated and fully hydrogenated lauric fat,partially hydrogenated lauric fat,a combination thereof, anda combination of at least one thereof with other lauric fat.The choice of this lauric fat allows obtaining a big difference between N.sub.20 and N.sub.35, without using fats with a high content of trans fatty 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: The invention concerns a new process for the preparation of novel fats, comprising SUS- and SSU-triglycerides high in behenic acid, wich are predominantly in .beta..sup.1 -crystal form. According to the process a high erucic oil is hydrolyzed to form a dierucic diglyceride, this diglyceride is hydrogenated to dibehenic diglyceride, which is converted enzymically to a reaction-mixture from which the novel fats are separated.

Abstract: By this invention, methods to produce C14 fatty acids in plant seed oils are provided. In a first embodiment, this invention relates to particular C14 preferring acyl-ACP thioesterase sequences from Cuphea palustris, camphor and nutmeg, and to DNA constructs for the expression of these thioesterases in host cells for production of C14 fatty acids. Other aspects of this invention relate to methods for using other plant medium-chain thioesterases or medium-chain thioesterases from non-plant sources to provide C14 fatty acids in plant cells. In this regard, the production of C14 fatty acids in plant cells as the result of expression from an elm medium chain acyl-ACP thioesterase and a bacterial luxD gene is provided.

Abstract: Blends of triglycerides A and B have excellent gloss and anti-clumping properties, when used as glazing agent for food products.A being a triglyceride with N.sub.20 <12 and a RTP.gtoreq.25 hrs.B being a triglyceride with N.sub.35 <40.

Abstract: Migration of fat in complex confectionery is prevented by using a fat having a function for preventing swelling caused by oil absorption which comprises 1,3-saturated-2-unsaturated type glycerides of which at least one constituent saturated fatty acid has 20 to 24 carbon atoms. Chocolate having a function for preventing swelling caused by oil absorption to be used for a complex confectionery which comprises a fat ingredient comprising 1,3-saturated-2-unsaturated type glycerides of which constituent saturated fatty acids have 20 to 24 carbon atoms is also disclosed. Further, a complex confectionery comprising the chocolate and a baked confectionery and shell molded type chocolate are also disclosed.

Abstract: Cholesterol-reduced animal fat and vegetable oil are combined to form oxidation resistant blends. Such blends exhibit oxidative stabilities which exceed that of either component alone. In addition, these blends exhibit serum cholesterol lowering effects in mammals.

Abstract: An anti-blooming composition which comprises a fatty acid monoglyceride composed of a fatty acid having 16 carbon atoms (A) and a fatty acid monoglyceride composed of a fatty acid having 18 carbon atoms (B), a weight ratio of A/B being 30/70 or larger is disclosed. A laurin fat and laurin fat chocolate containing the above anti-blooming composition is also disclosed.

Abstract: The invention disclosed herein comprises fat compositions primarily for use in nutritionally complete infant formulas in which the constituent palmitic acid oils and lauric acid oils are corandomized. The invention additionally includes such corandomized fat compositions with medium-chain triglycerides added, particularly for use in nutritional products for preterm or low birthweight infants. The invention further includes such fat compositions in which the constituent palmitic acid oils and oleic acid oils are corandomized. Such corandomization of two or more oils yields a mixture of triglycerides having a substantially different chemical makeup than that of the native oils themselves or than the native oils when randomized individually. Corandomization of the palmitic acid oils and the lauric acid oils or of the palmitic acid oils and the oleic acid oils affords an economical means of providing a very highly absorbed fat composition.

Abstract: The present invention relates to a process for reducing the in-mould time required for preparing chocolate confectionery products which contain low calorie cocoa butter substitutes. In the first step of the process of the present invention, an untempered chocolate confectionery composition is formed. The chocolate confectionery composition contains a reduced calorie fat which contains certain reduced calorie triglycerides. The untempered chocolate confectionery composition is heated to a temperature ranging from about 37.8.degree. C. (100.degree. F.) to about 65.5.degree. C. (150.degree. F.) to form a melt. Next, the melt is adjusted to a temperature ranging from about 29.4.degree. C. (85.degree. F.) to about 48.9.degree. C. (120.degree. F.). Bar moulds are then filled with the untempered chocolate confectionery composition and any air bubbles present in the chocolate confectionery composition are removed.

Abstract: The present invention relates to a process for preparing flavorful partially-defatted nuts and the nuts so prepared. The process involves partially defatting nuts and then contacting them with an edible oil under conditions such that the oil is absorbed into the nuts. The resulting nuts have the organoleptic character of full fat nuts but a much lower caloric content.

Abstract: The present invention relates to flavored confectionery compositions which comprise a flavor enhancing amount of a flavor component, from 25% to 45% of a fat component and from about 55 to about 75% other nonfat confectionery ingredients. The fat component of the flavored confectionery compositions of the present invention comprises at least about 70% of a reduced calorie fat, up to about 15% milkfat, up to about 20% cocoa butter and no more than about 4% diglycerides.The reduced calorie fat comprising the fat component of the chocolate confectionery compositions herein comprises mixtures of reduced calorie triglycerides which are enriched in long chain fatty acid 2-position isomers (MLM triglycerides). In particular, the reduced calorie fats utilized in the chocolate confectionery compositions herein comprise at least about 40% of the long chain fatty acid 2-position isomer.

Abstract: The present invention provides a method for providing nutrition to elderly patients. Pursuant to the present invention, the enteral composition includes a protein source, a lipid source, and a carbohydrate source. Preferably, the protein source includes at least 18% of the total calories. In an embodiment, the carbohydrate source includes a source of dietary fiber including a balance of soluble to insoluble fiber ratio of approximately 1:3. Still further, the composition of the present invention also includes increased levels of certain vitamins and minerals.

Abstract: Fully hardened, but otherwise not chemically treated fat material usable as a hardstock having the following fatty acid composition: ##STR1## these fatty acids being arranged in the following triglyceride combinations: ##STR2## H representing saturated fatty acids having more than 15 carbon atoms and M saturated acids having 12 or 14 carbon atoms, the sequence of the symbols H and M representing the position of the fatty acids in the triglyceride molecule. A process for producing such fat material and spreads and shortening comprising such fat materials.

Abstract: A monounsaturated filled skim milk dairy product including, an emulsifier and a vegetable oil. The vegetable oil is derived from rape seed or sunflower seed and contains at least 70% by weight of monounsaturated oleic acid, no more than 12% by weight of polyunsaturated linoleic acid and no more than 0.5% by weight of polyunsaturated linolenic acid. The emulsifier may include one or more of mono-glycerides, di-glycerides, non-fat milk solids, including milk protein, and phospholipids. The filled dairy product may also include a polysaccharide or oligosaccharide modifier and a carbohydrate gel stabiliser.

Abstract: The invention concerns triglyceride compositions of the H.sub.2 M-type (H=saturated fatty acids C.sub.16 -C.sub.24 ; M=saturated fatty acids C.sub.10 -C.sub.14), wherein at least 30% H.sub.2 M is present, while the weight ratio of the two isomers HHM:HMH is more than 3.0. Application of these fats, e.g. as blends with fats high in SUS and/or fats high in (U.sub.2 S+U.sub.3) in chocolate compositions results in improved bloom behavior (S=saturated fatty acid C.sub.16 -C.sub.22 ; U- unsaturated fatty acid .gtoreq.C.sub.18).

Abstract: Solid and liquid food products are disclosed containing partially hydrogenated structured lipids which are convenient and palatable and designed to provide a high caloric density. These products are a source of caloric energy for the military, athletes or other persons with high caloric needs.

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: Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ratio of components herein ranges from 1-20, ##EQU1## B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behaviour at ambient temperatures.

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: Chocolate having excellent hardness and melting properties in the mouth upon eating at a temperature range of freezing or refrigerating is disclosed. The chocolate is subjected to tempering treatment and has a softening point of 15.degree. to 30.degree. C. Its fat ingredient comprises 95 to 40% by weight of fats rich in 2-unsaturated-1,3-disaturated triglycerides (SUS) the main constituent fatty acids of which are palmitic acid (P) and stearic acid (St) with a P/St ratio of at least 1.0 and 5 to 40% by weigh of lauric fats, the relation of P/St ratio of SUS to the fat content in the chocolate being on or in the higher fat content region above line 1 as shown in FIG. 1.

Abstract: A plastic fat which comprises not less than 50% by weight of LUS triglycerides, less than 10% by weight of triglycerides having the number of a total carbon atoms of constituent fatty acids (hereinafter abbreviated as TGC) of not more than 40 and less than 35% by weight of triglycerides having TGC of not less than 56 is disclosed. Chocolate comprising the above plastic fat as its fat ingredient is also disclosed.

Abstract: A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the oligomer conforms to a rod-like configuration.

Abstract: An oil and fat composition having decreased digestive and absorptive properties comprising an oil and fat composition containing 50% or more tristearin is disclosed. In addition, the oil and fat composition is preferably powdered to have a particle size of 100 .mu.m or less. When beverages and foods containing oil and fat are made, nutritive efficiency may be decreased by using the oil and fat composition of the present invention in place of normally ingested oils and fats. Therefore, the oil and fat composition of the present invention is useful as a material for designer's and pharmaceutical foods.

Abstract: Blended cholesterol-reduced animal fat and vegetable oil which are combined in a proportion such that the weight ratio of linoleic acid (18:2) content divided by myristic acid (14:2) content is between 2 and 9 inclusive.In addition, cholesterol-reduced animal fact can be blended with cholesterol-reduced fish oil to stabilize the fish oil against air-oxidation at room temperature.

Abstract: High erucic cruciferae oils are interesterified with C.sub.16 or higher fatty acids or derivatives thereof. The use of a 1,3-selective lipase leads to the introduction of the fatty acid groups in the 1,3-positions. The liberated erucic acid (derivative) can be hydrogenated; the behenyl acid (or derivative) thus formed can be recirculated to provide at least 50% of the behenyl acid (derivative) needed in the process. The products obtainable by these processes, display good anti-blooming properties.

Abstract: There is disclosed a freezing-resistant oil-and-fat feedstock which is obtained by selective rearrangement with middle-chain saturated fatty acid residues at the 1st and 3rd positions of triglycerides and has a melting point of -18.degree. C. or lower as measured by differential scanning calorimetry (DSC). The oil-and-fat feedstock is composed of mixed fatty acid triglycerides (U.sub.2 M and UM.sub.2) at an mount of 10% by weight or more, based on the total weight of the feedstock, the fatty acid triglycerides consisting of unsaturated fatty acid residues (U) and middle-chain saturated fatty acid residues (M) and the ratio of U.sub.2 M to UM.sub.2 being 1/3 or higher. Also disclosed are methods for producing the freezing-resistant oil-and-fat feedstock and various kinds of frozen food utilizing the freezing-resistant oil-and-fat feedstock.

Abstract: The present invention relates to reduced calorie fats comprising mixtures of reduced calorie triglycerides which are enriched in long chain fatty acid 2-position isomers (MLM triglycerides). In particular, the reduced calorie fats comprise at least about 40% of the long chain fatty acid 2-position isomer. The reduced calorie fats according to the present invention further comprise at least about 85% combined MML and MLM triglycerides, no more than about 5% combined LLM and LML triglycerides, no more than about 2% LLL triglycerides, no more than about 4% MMM triglycerides and no more than about 6% other triglycerides; wherein M=fatty acids selected from the group consisting of C.sub.6 to C.sub.10 saturated fatty acids, and mixtures thereof, and L=fatty acids selected from the group consisting of C.sub.17 to C.sub.26 saturated fatty acids, and mixtures thereof. The reduced calorie fats of the present invention have the following fatty acid composition by weight percent:(a) from about 15% to about 70% C.sub.

Abstract: Mid-fractions of triglycerides, containing (H.sub.2 M+HM.sub.2)-type triglycerides (H=saturated fatty acid.gtoreq.C.sub.16 ; M=saturated fatty acids C.sub.8 -C.sub.14), which meet the following requirements: ##EQU1## content C.sub.52 -C.sub.54 -triglycerides<7.0% content C.sub.36 -C.sub.40 -triglycerides<25%chain length of fatty acids residues C.sub.8 -C.sub.18display excellent anti-blooming properties, when applied in chocolate compositions.

Abstract: Disclosed are compositions of one or more glycerol monoesters of fatty acid; one or more fatty acid esters of polyoxyethylenated glycerol, hexitan, hexitol, or isohexide; one or more polymeric glycerol esters of fatty acid; and edible oil; which are dilutable with water to form a release agent useful in, e.g., baking operations.

Abstract: A beta prime stable plastic shortening exhibiting superior baking and frying performance and containing reduced levels of saturates and trans fatty acids is disclosed. The shortening is particularly useful in confectionery, baking, and frying applications. The plastic shortening of the present invention comprises from about 6% to about 25% by volume, of an inert gas and from about 75% to about 94% by volume of a fat phase comprising:a) from about 74% to about 90% by weight of a base oil having less than 10% by weight of trans fatty acids, less than 16% C.sub.4 -C.sub.26 fatty acids,b) from about 10% to about 20% by weight of a beta prime stable crystalline hardstock consisting essentially of at least 65% of PSP and PSS, wherein the ratio of PSP:PSS is at least 0.8 to 1.

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: The invention concerns blends of lauric fats, with certain specification for N.sub.30, oleic content, lauric content and elaidic content and fractions of natural fats with an S.sub.3 content of at least 50 wt. %. These blends are very useful fats for the preparation of coating fats for confectionery products.

Abstract: Fat products provided in liquid pumpable form such as shortening, margarine and other bread spreads, while still maintaining relatively high solid fat content (N20=12-22). The products are made by cooling the fat composition to the alpha crystallization temperature and seeding it with matured crystals of the same fat composition. Subsequently, the product is matured, by stirring for a period of time which may be 20 hours or so. The product of the invention can stay pumpable without further stirring for extended periods of time, such as five weeks, or more.

Abstract: The invention concerns blends of fats A, B and C in the ranges:5-30% of fat A;>60% of fat B;5-20% of fat C,whereinfat A=fat having a C.sub.SAFA : C.sub.UNSAT ratio=0.5-1.3;fat B=fat having >65 wt. % of SUS;fat C=butterfat or a fraction therof.

Abstract: Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ##EQU1## ratio of components herein ranges from 1-20,B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behavior at ambient temperatures.

Abstract: A dietary process for increasing the weight gaining rate of edible meat-producing animals while improving their carcass firmness and quality, which comprises feeding small granules, maximum average prill size of 1200 microns, of highly saturated fats to the animals. These highly saturated fats may be added in prescribed amounts, no more than 10% by weight, of the primary dry feed ration. The highly saturated fats according to the present invention have an iodine value in the range of 5-35.

Abstract: An anti-blooming agent which comprises not less than 20% by weight of mono-U-di-S glycerides (SSU) wherein U is a fatty acid residue having a melting point as the corresponding free fatty acid of not higher than 40.degree. C. and bonded to the 1- or 3-position of the glyceride, and S is a saturated fatty acid residue having a melting point of not lower than 45.degree. C. and bonded to the remaining positions, and not less than 75% by weight of all S in said SSU being stearic acid residue or palmitic acid residue. The production of hard butter and a hard butter product such as chocolate using the anti-blooming agent is also disclosed.

Abstract: Fats that consist predominantly of triglycerides, capable of crystallization in the .beta.-crystal form can be stabilized in their .beta..sup.1 -crystal form by the external addition of an effective amount of SSO and/or S.sub.3 -triglycerides (S=sat. fatty acids C.sub.10 -C.sub.24 ; O=oleic acid). This way tempering of the fats is no longer required.

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: The dough composition for puff pastries of the present invention comprises a fat composition which contains at least 30% by volume, based on the whole of the crystal aggregates, of crystal aggregates having a .beta.'- or intermediate crystal form and a size exceeding 10 .mu.m.

Abstract: The confectionary fat composition according to the present invention comprises from 20 to 80% by weight of deodorized cocoa butter and from 20 to 80% by weight of hardened fat(s) having a melting point of 45.degree. C. or lower. The method for producing the confectionary fat composition according to the present invention comprises melt-mixing from 20 to 80% by weight of deodorized cocoa butter with from 20 to 80% by weight of hardened fat(s) having a melting point of 45.degree. C. or lower and then rapidly cooling and kneading the obtained mixture.

Abstract: Margarines and shortenings are improved by employing a blend of 75 to 25% of an edible oil as a liquid oil component, and, as a hardstock component, 25 to 75% of a substantially fully hydrogenated oil bearing C.sub.16 to C.sub.24 acid residues, wherein at least about 15% of the C.sub.16 acid residues in the hydrogenated oil are replaced by the short acids acetic acid, propionic acid, butyric acid or a mixture of any of these acids. The levels of transunsaturated fatty acids and palmitic acid are reduced, and the products also have reduced caloric densities.

Abstract: The invention is concerned with blends of cocoa-butter replacement fats A which are high in SSU and fats B which are high in S'OS', wherein:fats A display a ratio ##EQU1## fats A and B are present in amounts providing an SSU content of .gtoreq.50% and an S'OS' content of <30% in the blend (S=saturated fatty acid, S'=saturated C.sub.16 -C.sub.18, U=unsaturated fatty acid; O=oleic acid).

Abstract: There is disclosed a migration-resistant fat composition having an iodine value of 35 to 60; a trans acid content of 30% to 50%; a melting point of 40.degree. C. to 55.degree. C.; a solid fat content of not less than 85% at 20.degree. C.; not less than 60% at 30.degree. C., not less than 30% at 40.degree. C., and not more than 3% at 50.degree. C.; and a trans acid/saturated fatty acid content ratio of 0.5 to 2.0. Also disclosed is a nut-flavored filling including 5% to 20% migration-resistant fat composition as recited above and at least 20% nut paste having a fat content of at least 40%, the total content of the fat composition and the nut paste being not greater than 100%.

Abstract: Bakery compositions and baked goods which have taste and organoleptic properties equal to or superior to the same types of products prepared in accordance with traditional, full fat formulations, have substantially reduced fat contents. One or both of a dough formulation and a roll-in spread positioned between layers of the rolled dough formulation have substantially reduced fat contents. A fat substitute which is substantially fat free or contains only very low levels of fat is incorporated into either or both of the dough formulation and of the roll-in formulation.

Abstract: Fat substitutes are prepared without a molecular distillation step by enzymatically or chemically interesterifying a fully hydrogenated vegetable oil rich in stearic acid (FHLCT) with a medium chain fatty acid triglyceride rich in caproic, caprylic and capric fatty acids (MCT) under conditions such that the amount of tristearin in the interesterified mixture is lower than 5% by weight. The interesterified mixture is bleached and deodorized, and may be used as a substitute for butterfat or vegetable butter, e.g., cocoa butter.

Abstract: The invention concerns high-stability oils comprising vegetable, non-lauric triglycerides that are liquid above 10.degree. C. and that display RIP values at 120.degree. C. of at least 35 hours.The N-profile of the oils displays the following characteristics: N.sub.15 <10; N.sub.10 <15 and N.sub.0 <20.