Abstract: There is disclosed a low calorie fat substitute comprising a sorbitol fatty acid ester with a degree of substitution of about four fatty acid groups. Foodstuffs containing the sorbitol tetraester are also disclosed.

Abstract: Low calorie food compositions containing fat-type organoleptic ingredients and non-fat ingredients, wherein natural fats and synthetic fat mimetics are blended in proportion to provide any predetermined amount of fat caloric value, said synthetic fat-type mimetic ingredients comprising esterified epoxide-extended polyols (EEEPs) of the formula P(OH).sub.a+c (EPO).sub.n (FE).sub.b where P is a polyol having a=2-8 primary hydroxyls, c=0-8 secondary and tertiary hydroxyls, a+c is in the range of 3-8, EPO is a C.sub.3 -C.sub.6 epoxide, FE is a fatty acid acyl moiety, n is the minimum epoxylation index average number having a value generally equal to or greater than a and is a number sufficient that greater than 95% of the primary hydroxyls of the polyol are converted to secondary or tertiary hydroxyls, and 2<b.ltoreq.a+c.

Abstract: Low calorie fat components which have a low solids content but a reduced tendency to exhibit the gastrointestinal side effects typically associated with liquid fat substitutes are obtainable by blending esterified propoxylated glycerin materials having a relatively high solids content at 21.degree. C. with certain liquefying agents. The liquefying agents are characterized by their compatibility with the esterified propoxylated glycerin and their partial digestibility. The low calorie fat components have improved organoleptic qualities as compared to the esterified propoxylated glycerin materials alone.

Abstract: Low calorie fat components which have a low solids content but a reduced tendency to exhibit the gastrointestinal side effects typically associated with liquid fat substitutes are obtainable by blending esterified propoxylated glycerin materials having a relatively high solids content at 21.degree. C. with certain liquefying agents. The liquefying agents are partially digestible triacylglycerols characterized by the incorporation of both short chain carboxylic acid residues and long chain saturated fatty acid residues. The low calorie fat components have improved organoleptic qualities as compared to the esterified propoxylated glycerin materials alone.

Abstract: Methods and compositions are presented to add a flavor to a food by incorporating the flavor into a lipid phase of the food by means of a fat substitute carrier. Adding flavor to the fat substitute carrier, in particular via volatilization, produces excellent characteristics such as reduced mouthcoating and flavor equivalent to that of a comparable full fat food, with the least amount of added triglyceride. The invention is useful for adding flavor to both reduced fat and full fat foods.

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: Process cheese products which are reduced in calories and fat are produced by combining high moisture, fat free, skim milk cheese, with a fatty substance which is non-absorbable non-digestible, and lower in net caloric efficiency than butterfat, animal fat, or vegetable fat. A suitable fatty substance is a polyol polyester, such as, a sucrose polyester.

Abstract: A frozen dough conditioner for preventing freezing damage, such as reduced loaf volume of bread and deteriorated texture and taste, on the frozen dough caused in freezing and thawing processes. Preferably, the conditioner composition is in the form of a powdery or granule conditioner for admixture with a dough composition to be frozen. The composition preferably is prepared by spraying and drying an aqueous solution or dispersion having a pH of about 4 to about 9, wherein the aqueous solution or dispersion contains: (A) a sucrose fatty acid ester having an HLB of not less than about 5; (B) diacetyl tartaric acid monoglyceride; (C) a fatty acid monoglyceride; and (D) one or more sugars.

Abstract: A method for providing a reduced fat, reduced calorie peanut butter composition. The method consists of the steps of providing a mixture of peanut meal having from about 5% to about 35% peanut oil and a polyol fatty acid polyester having at least four esterified hydroxyl groups. The polyol polyester is present in the mixture at a level of from about 10% to about 25% by weight, based on the weight of the peanut meal. The mixture is ground to provide a peanut paste and the peanut paste is mixed with additional polyol fatty acid polyesters having at least four esterified hydroxyl groups to provide a peanut butter product having a total fat content of from about 45% to about 55% by weight, but having a reduced level of digestible fat.

Abstract: Nondigestible fat compositions useful as replacements for triglyceride fats or oils in foods are disclosed. These compositions have relatively flat solid Fat Content (SFC) profile slopes between typical room temperature and body temperature. The nondigestible fat compositions comprise a liquid nondigestible oil and nondigestible solid polyol polyester particles dispersed in the oil in an amount sufficient to control passive oil loss. The solid polyol polyester particles of the composition herein comprise from about 10% to 50% polyol polyester polymer and from 50% to about 90% polyol polyester monomer. The polyol polyester material which forms these solid particles must contain a relatively high proportion of long chain saturated fatty acid ester groups. Edible fat-containing products comprising these nondigestible fats can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: The present invention relates to non-absorbable, non-digestible fat compositions fortified with a water soluble carotenoid/cyclodextrin complex. The compositions are useful as fat substitutes in food and pharmaceutical compositions. The carotenoid is readily bioavailable and resists partitioning into the fat/fat-like phase.

Abstract: A method of making stable, low-calorie emulsion-type dressings wherein the triglyceride oil is replaced wholly or partially with an edible, wholly or partially nondigestible, low-calorie polyol fatty acid polyester is provided. A preemulsion containing at least a portion of the polyol fatty acid polyester, preferably sucrose fatty acid polyester, is prepared in a thickened gum solution. The preemulsion is then combined with the remaining ingredients. Stable mayonnaise-type products can be prepared containing about 40 to 60 weight percent polyol fatty acid polyesters. By incorporating a starch, viscous salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters can be prepared. The mayonnaise-type products can be used as a base for pourable salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters.

Abstract: Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters are provided which have texture and mouthfeel properties similar to conventional chocolate products. These chocolate products are prepared using a sucrose fatty acid polyester or a blend of sucrose fatty acid polyesters in place of the conventional cocoa butter constituent. The sucrose fatty acid polyesters used do not necessarily mimic the theological and thermal properties of cocoa butter. Rather, the desired texture and mouthfeel properties of the chocolate products of this invention are obtained by incorporating a hydrogenated or hardened oil (i.e., a hardstock triglyceride) and an emulsifier selected from the group consisting of lactylated glycerides, sorbitan esters, acetylated glycerides, polysorbate esters, and polyglycerol esters, along with the one or more sucrose fatty acid polyesters, into conventional chocolate formulations containing essentially no cocoa butter or substantially reduced levels of cocoa butter.

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: A frying oil or fat composition employable for producing fried foodstuffs having satisfactory crisp and well acceptable moderate oily or fatty taste comprises not more than 4.0 weight % of an emulsifier dissolved in an oil or a fat. The emulsifier should be chosen to make the oil or fat composition show an interfacial tension of not more than 7 mN/m at 80.degree. C., 3 sec. after the time when the oil or fat composition is mixed with water to form an interface between a phase of the oil or fat and an aqueous phase. A frying oil or fat composition containing a sugar fatty acid ester of a specifically selected composition, or a combination of a sugar fatty acid ester and a polyglycerol fatty acid ester and/or a diglyceride is also employable for the same purpose.

Abstract: Reduced calorie food compositions are prepared using fatty acid esterified alkoxylated polyol fat substitutes derived from C.sub.3 and higher epoxides and having a high proportion of primary ester linkages. The fat substitutes may be obtained by alkoxylation of a polyol such as glycerin with the epoxide in the presence of a cationic/ring-opening polymerization catalyst, followed by esterification with a fatty acid or a fatty acid equivalent.

Abstract: A process for preparing a sucrose fatty acid polyester comprising mixing a sucrose ether having an average degree of etherification of from about 4 to about 8 with a basic catalyst and an excess of a fatty acid lower alkyl ester, heating the resultant mixture to a temperature of from about 120.degree. C. to about 180.degree. C. at a pressure of up to about 10 mm of mercury while removing the alcohol formed during the formation of the sucrose fatty acid polyester, and then separating the sucrose fatty acid polyester from the reaction mixture. The sucrose fatty acid polyester is a synthetic low calorie fat substitute and is useful in preparing edible non-digestible food products.

Abstract: Compositions useful as high temperature media are disclosed which are blends of fatty acid esters and aliphatic ethers. The fatty acid esters have iodine numbers of at least about 10 and are preferably lipids derived from vegetable, animal, or marine sources. Reduced calorie high temperature cooking compositions suitable for frying applications and exhibiting greatly improved resistance to thermal degradation may be obtained by the use of an esterified alkoxylated polyol as the aliphatic ether component.

Abstract: Solid nondigestible polyol polyesters wherein the ester groups contain (1) fatty acid radicals having at least one hydroxyl group that is esterified with another fatty acid or other organic radical, and (2) at least about 15% long chain (C.sub.20 or higher) saturated fatty acid radicals. The molar ratio of (1):(2) is from about 0.1:7.9 to about 3:5. These solid nondigestible polyol polyesters are very efficient passive oil loss control agents for liquid nondigestible oils. Edible fat-containing products including nondigestible fats containing these solid polyol polyesters can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: A method for improving the qualities of meat which comprises treating a meat piece with an ester represented by the following formula (1): ##STR1## wherein one of R.sup.1 and R.sup.2 represents a saturated or unsaturated monocarboxylic acid residue having 2 to 24 carbon atoms while the other represents a dicarboxylic acid residue;a meat piece which has been treated by this method, and a composition comprising the ester and a protease are disclosed. By treating a meat (for example, cattle meat, fowl meat) in accordance with the method of the present invention, a meat piece having a tender texture and a high juiciness can be obtained, in particular, in the case of a meat piece of a certain size or larger or minced meat.

Abstract: A liquid coffee lightener is disclosed which consists essentially of skim milk having approximately 8.5% milk solids by weight and "B" grams butterfat by weight. Additional milk solids in an amount of 2-12% by weight, are added to the milk. An all natural fat substitute is added in an amount of 0.3-10% by weight. The coffee lightener has total solids content within the range of 11-28% by weight and total fat and fat mimetic content to simulate the taste, body, appearance, mouthfeel and organoleptic properties of conventional dairy creamers while being lower substantially in total fat, saturated fat, and calorie content of and not exceeding the cholesterol content of conventional creamers. The butterfat content "B" of the milk and the volume "V" are related as follows:V.times.B.ltoreq.50.As preferred, formulation includes a fat substitute made from whey protein 2% by weight and a milk solid preparation 3.5% by weight.

Abstract: Nondigestible fat compositions useful as a replacement for triglyceride fats or oils in foods are disclosed. These compositions have relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures. The nondigestible fat compositions comprise a liquid nondigestible oil and nondigestible particles of solid polyol polyester material dispersed in the oil in an amount sufficient to control passive oil loss. The ester groups of the solid polyol polyester material comprise (i) at least about 15% ester groups formed from C.sub.20 -C.sub.26 long chain saturated fatty acid radicals, and (ii) ester groups formed from fatty or other organic acid radicals which are dissimilar said long chain saturated fatty acid radicals. The molar ratio of said dissimilar acid radicals to said long chain saturated fatty acid radicals ranges from about 0.1:7.9 to about 3:5. Moreover, the dissimilar acid radicals cannot consist solely of C.sub.2 -C.sub.12 short chain saturated fatty acid radicals, C.sub.

Abstract: Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters and dextrose are provided which have texture and mouthfeel properties similar to conventional chocolate products. The sweetener used is dextrose or blends of dextrose and sucrose. These chocolate products are prepared using a sucrose fatty acid polyester or a blend of sucrose fatty acid polyesters in place of the conventional cocoa butter constituent and dextrose or blends of dextrose and sucrose in place of the convention sucrose sweetener. The preferred form of dextrose is dextrose monohydrate. The sucrose fatty acid polyesters used do not necessarily mimic the rheological and thermal properties of cocoa butter. The improved chocolate products have similar texture and mouthfeel properties of conventional chocolate with significantly fewer calories and lower fat content.

Abstract: In one aspect of the invention, a method is provided for manufacture of an edible fat containing product which is a water-in-oil emulsion having discrete droplets of an oil-in-water emulsion dispersed therein. The method includes the steps of providing an oil-in-water emulsion at a temperature where the oil phase is liquid. A separate water-in-oil emulsion is provided at a temperature wherein the oil phase is liquid. The water-in-oil emulsion is cooled to a temperature such that at least about 5% of the oil phase is crystallized. The oil-in-water emulsion is combined with the water-in-oil emulsion and the combined emulsions are immediately cooled with agitation so that the oil phase of the water-in-oil emulsion substantially crystallizes to entrap discrete droplets of the oil-in-water emulsion.

Abstract: What is disclosed are food compositions for human consumption wherein polysiloxanes are substituted for all or part of the organic fats and oils in the food. An example of such a food composition is a blueberry muffin prepared by substituting a polyorganosiloxane having the formula (CH.sub.3).sub.3 SiO{(CH.sub.3).sub.2 SiO}.sub.b Si(CH).sub.3 for the fats and oils in the blueberry muffin batter mix.

Abstract: There is disclosed a low calorie fat substitute comprising a sorbitol fatty acid ester with a degree of substitution of about four fatty acid groups. Foodstuffs containing the sorbitol tetraester are also disclosed.

Abstract: Nondigestible fat compositions having relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures are disclosed. These nondigestible fat comprise a liquid nondigestible oil and relatively small nondigestible particles dispersed in the oil to control passive oil loss. These nondigestible particles consist essentially of a cocrystallized blend of a nondigestible solid polyol fatty acid polyester hardstock and a crystal modifier capable of inducing this hardstock to form these relatively small particles. Edible fat-containing products comprising these nondigestible fat can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in low-moisture or in oil phase compositions, and is especially useful in reduced-calorie foods.

Abstract: A fat substitute composition includes an edible, substantially non-digestible fat substitute material having a melting point of about 37.degree. C. or less in combination with an emulsifier as an anti-laxative agent to reduce an undesirable laxative effect associated with the fat substitute material. In a preferred embodiment, the emulsifier is present at a level of greater than 5% by weight of the fat substitute material.

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: Nondigestible fats having relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures are disclosed. These nondigestible fat contain a liquid nondigestible oil and relatively small nondigestible particles dispersed in the oil to control passive oil loss. Edible fat-containing products containing these nondigestible fats can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: Reduced calorie fat compositions which contain combinations of substantially nonabsorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.

Abstract: A polyglycerol composition of the formula ##STR1## wherein R may be ##STR2## C comprises up to about 3 percent of all N+M units, and N+M is a number from about 3 to about 15, and wherein the polyglycerol is essentially free of low molecular weight glycerides selected from the group consisting of glycerine, diglycerine and triglycerine. The polyglycerol may be esterified to provide a low calorie polyglycerol polyester food composition, or it may be alkoxylated and then esterified to provide a low calorie alkoxylated polyglycerol polyester food composition.

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: Esterified polyethers containing ring-opened oxolane units are useful as reduced calorie fat substitutes in food compositions due to their resistance to enzymatic hydrolysis and absorption upon ingestion. The fat mimetics have improved thermal and oxidative stability as compared to known propylene oxide-based fat substitutes.

Abstract: Esterified propoxylated glycerin compositions containing acyl groups derived from C.sub.12 -C.sub.24 saturated linear fatty acids wherein at least 50 mole percent of the total acyl groups are derived from no more than two different such acids are useful as cocoa butter substitutes in the preparation of reduced calorie food products such as chocolate and other confectionaries. The cocoa butter substitutes closely mimic the desirable melting properties of natural cocoa butter and may be conveniently and inexpensively prepared using readily available starting materials.

Abstract: Fatty acid-esterified polytetramethylene ether glycols are useful as reduced calorie fat substitutes in food composition. Fat mimetics of this type have good organoleptic properties as well as high resistance to thermal and oxidative degradation, making them especially suitable for the preparation of fried and baked foods. In certain embodiments, fat substitutes having a high solids content at room or body temperature may be readily obtained without the use of high proportions of long chain saturated fatty acids.

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.

Abstract: A liquid coffee whitener is disclosed which consists essentially of skim milk having approximately 8.5% milk solids by weight and 1-2% butterfat by weight. Additional milk solids are added to the skim milk within a range of 2-12% by weight, and an all natural fat substitute 0.3-5% by weight is added. The coffee whitener has total solids content within the range of 11-28% by weight and total fat and fat mimetic content to exhibit the organoleptic properties of half and half while being substantially lower in total fat, saturated fat, and calorie content of and not exceeding the cholesterol content of conventional creamers. The formulation includes a fat substitute made preferably from whey protein 2% by weight. The whitener, which can be packaged conventionally or aseptically, may further contain stabilizers and/or emulsifiers, such as K carrageenan polysaccharides 0.025-0.060% by weight.

Abstract: A fat substitute composition includes an edible, substantially non-digestible fat substitute material having a melting point of about 37.degree. C. or less in combination with an emulsifier as an anti-laxative agent to reduce an undesirable laxative effect associated with the fat substitute material. In a preferred embodiment, the emulsifier is present at a level of greater than 5% by weight of the fat substitute material.

Abstract: A fat substitute composition includes an edible, substantially non-digestible fat substitute material having a melting point of about 37.degree. C. or less in combination with a wax as an anti-laxative agent to reduce an undesirable laxative effect associated with the fat substitute material. The wax may be an animal or insect wax, a vegetable wax, a mineral wax, or a synthetic wax. In a preferred embodiment, the wax is present at a level of less than or equal to 10% by weight of the fat substitute material.

Abstract: Polyol polyesters are purified by a process comprising bleaching with a specific silica gel and/or heat treatment and removal of volatile products by steam deodorization. Any steam deodorization is at reduced temperatures or in admixture with triglycerides to minimize thermal degradation of the polyol polyesters.

Abstract: A reduced calorie fat composition comprising: (a) from about 50% to about 100% of polyol fatty acid polyesters consisting of a combination of liquid and solid polyol fatty acid polyesters, and from 0% to about 50% triglycerides. The liquid polyol fatty acid polyester having at least 50% saturated fatty acid radicals with not more than 14 carbon atoms, provides faster moisture transport than prior polyol fatty acid polyester fat compositions. As a result, foods cooked in the present compositions have good texture, crispness, mouthfeel, color, and taste with reduced calories.

Abstract: Reduced calorie animal food compositions are prepared by incorporating into a fat-containing food a caloric moderator selected from the group of 2,3-butanediol diesters of C.sub.16-14 22 fatty acids.

Abstract: Esterified polyoxyalkylene block copolymers are useful as reduced calorie fat substitutes in food compositions due to their resistance to enzymatic hydrolysis and absorption upon ingestion. The fat mimetics contain hydrophilic polyoxyalkylene inner blocks which tend to promote thickening or gelling of the composition when mixed with a minor amount of water, thereby lessening problems with anal leakage and short bowel transit times.

Abstract: Reduced calorie french fries and other high moisture fat-coated foods having less greasiness are disclosed. Such products are typically obtained by applying to the surface of the french fry, or other food, reduced calorie fat compositions having particular fluid viscosity characteristics that correlate to reduced greasiness impressions. These reduced calorie fat compositions comprise a nondigestible fat, and optionally, a triglyceride fat or oil. The nondigestible fat in general comprises a liquid nondigestible oil and a sufficient amount of a nondigestible solid polyol polyester to control passive oil loss typically associated with the ingestion of liquid nondigestible oils.

Abstract: Anti-laxative agents are included in fat substitute compositions to reduce or eliminate anal leakage in mammals of fat substitute materials having a melting point of about 37.degree. C. or less. In one embodiment, the anti-laxative agents are emulsifiers such as polyglyceryl esters of fatty acids; mono- and di-glycerides; microcrystalline cellulose; ethoxylated mono- and di-glycerides; sorbitan esters of fatty acids; glyceryl-lacto esters of fatty acids; acetylated monoglycerides; poly glycerol lactic acid ester; and propylene glycol mono stearate; or gums, such as xanthan gum.

Abstract: A low fat, very low fat or fat-free emulsion-simulating food product is prepared by adding tricalcium phosphate to develop an opaqueness and smoothness in the food and to reduce gloppiness in foods containing gum, especially xanthan.

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: Reduced calorie food compositions containing digestion-resistant esterified alkoxylated polysaccharides as full or partial replacements for conventional triglyceride lipids are described. In one embodiment, a polysaccharide such as starch or cellulose is reacted with propylene oxide and the resulting propoxylated polysaccharide then esterified using one or more fatty acids or fatty acid derivatives.