Having Ester Other Than Triglyceridic Carboxylic Patents (Class 426/611)
-
Patent number: 5268192Abstract: The present invention relates to nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-digestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nut products have the organoleptic character of full fat nut products but a much lower calorie content.Type: GrantFiled: May 11, 1993Date of Patent: December 7, 1993Assignee: Nabisco, Inc.Inventors: Denise Zook, Ruth A. Yost, Edward L. Wheeler, Michael S. Otterburn, John W. Finley
-
Patent number: 5266346Abstract: Ester- and alkoxy-extended ester derivatives as edible fat mimetics for food compositions are disclosed. These compounds have aliphatic two- to twelve- carbon backbones to which are attached at least one fatty acid in ester linkage and at least one fatty acid or fatty alcohol in hydroxycarboxylate-, dicarboxylate-, ethoxylate- or propoxylate-extended ester linkage. Preferred compounds are partially digestible.Type: GrantFiled: October 18, 1991Date of Patent: November 30, 1993Assignee: Nabisco, Inc.Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone
-
Patent number: 5264237Abstract: Food compositions are prepared by incorporating in a food a diester or triester of fatty acids and an aliphatic C.sub.4-5 diol or triol having secondary alcohol functions. Fried foods may be prepared by frying the food in the presence of the diester or triester.Type: GrantFiled: June 5, 1991Date of Patent: November 23, 1993Assignee: Nestec S.A.Inventors: Helmut Traitler, Heike Winter
-
Patent number: 5254356Abstract: A liquid shortening emulsifier system is prepared for incorporation into chemically leavened baking formulations in order to provide baked products exhibiting enhanced moistness, both initially and when subjected to normal storage conditions. The liquid shortening emulsifier system includes, in addition to vegetable oil components, a combination of propylene glycol monoesters and of polycarboxylic acid esters of mono-diglycerides, particularly diacetyl tartaric acid esters of mono-diglycerides, succinic acid esters of mono-diglycerides, and combinations thereof.Type: GrantFiled: April 15, 1991Date of Patent: October 19, 1993Assignee: Bunge Foods CorporationInventor: David Busken
-
Patent number: 5248509Abstract: The present invention pertains to an edible fat-containing product comprising two distinct fat phases (A) and (B); fat phase (A) comprising indigestible polyol fatty acid polyesters and fat phase (B) essentially consisting of digestible fat, wherein fat phase (B) contains an oil-soluble vitamin at a concentration level that is at least twice as high as the concentration level of said vitamin in fat phase (A) and in which fat phase (A) and fat phase (B) are separated from each other by a third phase which is essentially impervious to the oil-soluble vitamin.Type: GrantFiled: December 29, 1989Date of Patent: September 28, 1993Assignee: Van den Bergh Foods Co.,Inventor: Solke Bruin
-
Patent number: 5240726Abstract: The present invention relates to nuts and nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-digestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nuts and nut products have the organoleptic character of full fat nuts and nut products but a much lower calorie content.Type: GrantFiled: June 5, 1992Date of Patent: August 31, 1993Assignee: Nabisco, Inc.Inventors: Denise Zook, Ruth A. Yost, Edward L. Wheeler, Michael S. Otterburn, John W. Finley
-
Patent number: 5240996Abstract: Extended polyvinyl alcohol fatty acid esters comprise a new class of edible fat mimetic compounds. These esters, which are, structurally, polyvinyl alcohols having methylene groups between the carbon-carbon backbone and pendant hydroxyl groups that have been partially or fully acylated with fatty acids, are low molecular weight polymers having the following general formula ##STR1## where N=5 to 100,m=1 to 8, independently,and X is H or R(CO),R being an aliphatic group having 1 to 29 carbons. Methods of using the new fat mimetics and food compositions incorporating them are disclosed.Type: GrantFiled: April 9, 1992Date of Patent: August 31, 1993Assignee: Nabisco, Inc.Inventors: Ronald P. D'Amelia, Peter T. Jacklin, Lana E. Janes, Anthony Scimone
-
Patent number: 5236733Abstract: Reduced calorie, low moisture fat-containing foods such as potato chips having less waxiness and improved flavor display are disclosed. These benefits are typically obtained by applying to the surface of the potato chip, or other food, fat compositions having certain thixotropic areas that correlate to reduced waxiness impressions. These fat compositions comprise a nondigestible fat component, and optionally a digestible triglyceride fat or oil. The nondigestible fat component comprises a nondigestible oil and certain solid polyol fatty acid polyesters having ester groups consisting essentially of long chain (C.sub.14 or higher) saturated fatty acid radicals that bind such liquid oils and thus control or prevent passive oil loss.Type: GrantFiled: January 21, 1993Date of Patent: August 17, 1993Assignee: The Procter & Gamble CompanyInventors: Stephen P. Zimmerman, Jerry D. Young
-
Patent number: 5219605Abstract: Siloxy ester derivatives, notably compounds having a two-to twelve-carbon backbone to which is attached one to five fatty groups in ester or reversed ester linkage, and one or two siloxy groups each bearing three pendant aliphatic, ether, or ester groups, comprise a new class of edible fat mimetics. These compounds have the general formula ##STR1## where B is an aliphatic group having 2 to 12 carbons, X is an alkyl or oxaalkyl having 1 to 18 carbons (or mixtures thereof), or an ester group of the formula --O--(CO)--R, R is an aliphatic group having 1 to 29 carbons, m is 1 or 2, and n+p is 1 to 5. Methods of using the new fat mimetics and food compositions incorporating them are disclosed.Type: GrantFiled: October 23, 1991Date of Patent: June 15, 1993Assignee: Nabisco, Inc.Inventors: Lawrence P. Klemann, John W. Finley
-
Patent number: 5219604Abstract: The use of inter- and intra-molecular ester bridges of the formula--O--(CO)--(CH.sub.2).sub.n --(CO)--O--where n=1 to 8, between fatty side chains attached to fat compounds is disclosed. These ester bridges, which can be used with both fat mimetics and triglycerides, suppress caloric availability and modulate the functional characteristics of the compounds. Methods of forming and using the bridged structures, and food compositions incorporating them are disclosed.Type: GrantFiled: February 13, 1991Date of Patent: June 15, 1993Assignee: Nabisco, Inc.Inventors: Lawrence P. Klemann, John W. Finley
-
Patent number: 5194281Abstract: This invention relates to polyol fatty acid polyester compositions having improved physiological properties, organoleptic properties (i.e. mouth feel), liquid/solid stability and chemical stability. These polyol fatty acid polyesters are characterized in that (a) not more than about 0.6% of the fatty acid groups contain three or more double bonds, not more than about 20% of the fatty acid groups contain two or more double bonds, and not more than about 35% of the fatty acid double bonds are trans double bonds; (b) the polyesters have an iodine value between about 15 and about 60; and (c) the solid fat content/liquid solid stability ratio is not greater than 0.25. This invention also relates to a process for preparing these improved polyol polyester compositions.Type: GrantFiled: May 21, 1992Date of Patent: March 16, 1993Assignee: The Procter & Gamble CompanyInventors: Robert W. Johnston, Josephine L. Kong-Chan, Richard G. Schafermeyer, Paul Seiden
-
Patent number: 5190782Abstract: Acylated amino acid ester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds are derived from amino acids and contain one amino group acylated with a fatty acid or fatty acid derivative, one carboxylic group esterified with a fatty alcohol or a fatty alcohol derivative, and, optionally, a free or derivatized amino acid side chain. Many of the compounds can be represented by the following formula: ##STR1## where A is a hydrocarbyl group derived from an amino acid, X is a free or derivatized amino acid side chain, n is 0 or 1, and R and R' are aliphatic, ether or ester groups. Preferred compounds have one side chain and are partially digestible, achieving reduced caloric value and reducing problems associated with non-metabolizable fat substitutes.Type: GrantFiled: April 24, 1991Date of Patent: March 2, 1993Assignee: Nabisco, Inc.Inventors: Ronald G. Yarger, Lawrence P. Klemann, John W. Finley
-
Patent number: 5190783Abstract: Primary amide esters, ester amide derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 6 carbons,m=1 to 3,n=1 to 3, andeach R is, independently, an aliphatic, ether or ester group having 1 to 29 carbon atomsare edible, preferably partially digestible, fat replacements for foods.Type: GrantFiled: August 12, 1991Date of Patent: March 2, 1993Assignee: Nabisco, Inc.Inventors: Lawrence P. Klemann, John W. Finley, Ronald G. Yarger
-
Patent number: 5183680Abstract: A baking agent and a process for producing a baking agent for leavened doughs includes a phospholipid fraction whereby the portion of phosphatidyl choline to phophtidyl ethanolamine is lower than 1.Type: GrantFiled: August 8, 1991Date of Patent: February 2, 1993Assignee: A. Nattermann & Cie. GmbH Corporation of the Federal Republic of GermanyInventor: Heinz D. Jodlbauer
-
Patent number: 5176935Abstract: A baking agent for breakfast-roll doughs includes a phospholopid fraction in which the portion of phosphatidyl choline to phosphatidyl ehtanolamine is greater than 1. A method for producing such a baking agent is also included.Type: GrantFiled: June 16, 1992Date of Patent: January 5, 1993Assignees: Vereinigte Kunstmuhlen AG, A. Nattermann & Cie. GmbHInventor: Heinz D. Jodlbauer
-
Patent number: 5176933Abstract: Fatty alcohol succinic acid esters of the formula:RCH.dbd.CH--CH.sub.2 --CH(COOR')CH.sub.2 (COOR")wherein R is a linear alkyl group of from 5 to 15 carbon atoms, R' and R" can be the same or different and are linear saturated, monounsaturated or diunsaturated alkyl groups of from 12 to 20 carbon atoms. These fatty alcohol esters can be prepared by reacting succinic anhydrides with long chain fatty alcohols, and have a low calorie value. The compounds are suitable for use in cooking oil compositions for the commercial production of reduced-calorie fried snack foods.Type: GrantFiled: July 29, 1991Date of Patent: January 5, 1993Assignee: Recot, Inc.Inventor: John G. Fulcher
-
Patent number: 5169665Abstract: Trishydroxymethyl alkanes, notably monomeric and dimeric trishydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.Type: GrantFiled: December 18, 1990Date of Patent: December 8, 1992Assignee: Nabisco, Inc.Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone
-
Patent number: 5160759Abstract: An oil-in-water emulsion comprises an aqueous phase of water and an oil phase comprising an edible oil composition comprising 10 to 99 percent by weight, based on the entire oils and fats of the emulsion, of a diglyceride mixture containing the diglycerides having an increasing melting point of 20 degree centigrade or less. It may be mixed with a protein, lecithin or phospholipid.Type: GrantFiled: January 22, 1992Date of Patent: November 3, 1992Assignee: Kao CorporationInventors: Masaki Nomura, Shin Koike, Ko Yamashita, Koichi Okisaka, Yoshito Sano, Hisao Omura, Yuuichi Irinatsu, Kenji Masui, Takeshi Yasumasu
-
Patent number: 5151291Abstract: Glycerides of eicosapentaenoic acid (EPA) and other higher fatty acids, which contain high levels of EPA and docosahexaenoic acid. These glycerides are incorporated in oils and fats products such as margarine, shortening, mayonnaise, butter, dressing or edible oil.Type: GrantFiled: January 16, 1990Date of Patent: September 29, 1992Assignees: Nisshin Flour Milling Co., Ltd., Tsukishima Foods Co., Ltd.Inventors: Shigeru Tokairin, Tetsuo Nishimaki
-
Patent number: 5139807Abstract: Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as amide linked fat mimetics, consist of fragments bearing ester, ether, and/or amide groups joined by an aliphatic or alicyclic group through at least one amide linkage. These complex amide linked fat mimetics may be partially broken down in the body to produce digestion residues which are substantially nondigestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacements for fats and oils for most food applications.Type: GrantFiled: December 13, 1990Date of Patent: August 18, 1992Assignee: Nabisco, Inc.Inventors: Lawrence P. Klemann, John W. Finley, Ronald G. Yarger
-
Patent number: 5130151Abstract: A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07.times.10.sup.-9 gm cm.sup.-2 (cm Hg).sup.-1 cm. At least a portion of the oleaginous material is synthetic. The barrier can be applied as a molten solution to a food product surface, cooling rapidly to form a continuous barrier that prevents the migration of moisture into, out of, or between components of the food product.Type: GrantFiled: December 26, 1990Date of Patent: July 14, 1992Assignee: Megafoods, Inc.Inventor: Benjamin L. Averbach
-
Patent number: 5124166Abstract: Novel fat mimetic compounds and their uses in food compositions are disclosed. These compounds comprise a backbone to which is attached one hydroxyl group acylated with a fatty acid, forming a pendant carboxy substituent (--O.sub.2 C--R', where R' is an aliphatic group having 1 to 30 carbons), and one carboxylic acid group esterified with a fatty alcohol, forming a pendant carboxylate substituent (--CO.sub.2 R', with R' as defined above).Type: GrantFiled: May 21, 1990Date of Patent: June 23, 1992Assignee: Nabisco, Inc.Inventors: Peter T. Jacklin, Ronald P. D'Amelia, Lawrence P. Klemann, John W. Finley
-
Patent number: 5118448Abstract: Esterified alkoxylated polyols useful as fat mimetics may be prepared by alkoxylating a benzylated polyol with an epoxide under basic conditions, reacting the benzyl ether group with hydrogen to convert it to a hydroxy group, and then esterifying with a fatty acid compound. The resulting product has at least one fatty acid ester group attached directly to the polyol residue.Type: GrantFiled: October 19, 1990Date of Patent: June 2, 1992Assignee: Arco Chemical Technology, L.P.Inventor: Charles F. Cooper
-
Patent number: 5115017Abstract: Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterfication of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or oleyl chloride, by the transesterification between low molecular weight polyvinyl alcohol and methyl oleate, or by the interesterification between low molecular weight polyvinyl acetate and methyl oleate, is a preferred edible fat replacement.Type: GrantFiled: December 5, 1989Date of Patent: May 19, 1992Assignee: Nabisco Brands, Inc.Inventors: Ronald P. D'Amelia, Peter T. Jacklin
-
Patent number: 5106644Abstract: Reduced calorie, fiber containing food products containing a fat substitute are disclosed. The fat substitute is made of a fat or oil and polymeric liquid crystal prepared from a polysaccharide and a solvent, preferably water. This fat substitute can be used to replace fat in a variety of food products.Type: GrantFiled: May 25, 1990Date of Patent: April 21, 1992Assignee: Procter & Gamble CompanyInventor: Magda El-Nokaly
-
Patent number: 5104674Abstract: Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.Type: GrantFiled: July 20, 1990Date of Patent: April 14, 1992Assignee: Kraft General Foods, Inc.Inventors: Wehn-Sherng Chen, George A. Henry, Susan M. Gaud, Mark S. Miller, John M. Kaiser, Estela A. Balmaceda, Ronnie G. Morgan, Cynthia C. Baer, Rajendra P. Borwankar, Lorraine C. Hellgeth, John J. Strandholm, Gerard L. Hasenhuettl, Phillip J. Kerwin, Chyi-Cheng Chen, John F. Kratochvil, Wennie L. Lloyd, Gerard Eckhardt, Adam P. De Vito, Alice A. Heth
-
Patent number: 5104567Abstract: An environmentally acceptable cleaning liquid for use in the graphic industry consisting of 90-99% of a vegetable oil, in particular soy oil, and 1-10% of a surfactant emulsifier. The liquid is suitable for removing ink from printing machines where it is capable of replacing the traditional cleaning liquids based on petroleum spirit and aromatic solvents. As the liquid does not contain any health hazardous components it is completely safe to work with, and due to its bio-decomposable character it is disposable without problems. Because of its excellent penetration properties the liquid is also suitable for cleaning off machine parts which otherwise are difficult to clean, e.g. rubber sheets.Type: GrantFiled: March 27, 1990Date of Patent: April 14, 1992Assignee: A/S Alaska GruppenInventor: Henrik St hr
-
Patent number: 5094874Abstract: The present invention relates to flavorful partially-defatted nuts and a process of preparing them by infusing the nuts with an edible oil. This process makes it possible to produce partially-defatted nuts having both an improved flavor and a low caloric content.Type: GrantFiled: March 25, 1991Date of Patent: March 10, 1992Assignee: Nabisco Brands, Inc.Inventor: Denise Zook
-
Patent number: 5093142Abstract: Alcohol amine ester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds have a nitrogen to which is attached at least one fatty acid ester or ester derivative via an alkylene bridge and at least one other fatty group which can be attached either as a second fatty acid ester via an alkylene bridge, or in amine or amide linkage. These compounds can be represented by the following formula: ##STR1## where m, n, q and r are integers, A is --(CH.sub.2).sub.2 --, --(CH.sub.2).sub.3 --, or --CH.sub.2 CH(CH.sub.3)--, and the R groups are, independently, C.sub.1 to C.sub.29 aliphatic, ester or ether groups. Preferred compounds are partially digestible and have m+q=3, or three R groups.Type: GrantFiled: September 19, 1989Date of Patent: March 3, 1992Assignee: Nabisco Brands, Inc.Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone
-
Patent number: 5085884Abstract: Reduced calorie potato chips, and other low moisture fat-containing foods having less waxiness and improved flavor display are dislosed. These benefits are typically obtained by applying to the surface of the potato chip, or other food, fat compositions having certain thixotropic areas that correlate to reduced waxiness impressions. These fat compositions comprise a nondigestible fat component, and optionally a digestible triglyceride fat or oil. The nondigestible fat component comprises a nondigestible oil and preferably low levels of certain solid polyol fatty acid polyesters having ester groups comprising combinations of unsaturated (C.sub.12 or higher) and/or short chain (C.sub.2 -C.sub.12) saturated fatty acid radicals and long chain (C.sub.20 or higher) saturated fatty acid radicals. The solid polyol polyesters bind the liquid oils and thus control or prevent passive oil loss, even at relatively low levels.Type: GrantFiled: April 26, 1990Date of Patent: February 4, 1992Assignee: The Procter & Gamble CompanyInventors: Jerry D. Young, Jeffrey J. Kester, Thomas J. Wehmeier, Mary M. Fox, James C. Letton
-
Patent number: 5084295Abstract: Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are disclosed. These frozen desserts contain fat comprising from about 30 to 100% of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, milk solids other than fat, sweetener, oil-in-water emulsifier, a flavoring substance, and water. The fat is substantially homogeneously dispersed in the aqueous phase as emulsified fat particles having an average particle size of about 5 microns or less. These frozen desserts are obtained by a process which initially involves the formation of a preemulsion by homogenizing a mixture which consists essentially of these intermediate melting polyol polyesters and only a portion of the other dessert ingredients. This preemulsion is then combined with the remaining dessert ingredients, homogenized, pasteurized, and at least partially frozen to provide the frozen desserts.Type: GrantFiled: February 2, 1990Date of Patent: January 28, 1992Assignee: The Procter & Gamble CompanyInventors: Richard H. Whelan, Marvin J. Rudolph, Vanik D. Petrossian
-
Patent number: 5082683Abstract: Amide/amine ester derivatives of the general formula: ##STR1## where B is an aliphatic group having 2 to 6 carbons,each R is independently, an aliphatic group having 1 to 23 carbons,Q is --N(R')-- or --O--(CH.sub.2).sub.p --N(R')--,R' is --H, --R or --(CO)--R, independently,m=0 to 3,n=1 to 3,p=2 to 4, andq=0 to 3comprise a new class of low calorie fat mimetics. Edible compositions incorporating and methods of using the new fat mimetics are disclosed.Type: GrantFiled: August 1, 1990Date of Patent: January 21, 1992Assignee: Nabisco Brands, Inc.Inventors: Ronald G. Yarger, Lawrence P. Klemann, John W. Finley
-
Patent number: 5079028Abstract: A surface-active composition is provided which comprises phosphatidylcholine and phosphatidylethanolamine, wherein at least 3 wt. % of the phosphatide is lysophosphatidylethanolamine and wherein the hydrolysis ratio of the degree of hydrolysis of phosphatidylethanolamine and the degree of hydrolysis of phosphatidylcholine is higher than 1.7. The composition is particularly suitable for use as emulsifying agent in edible fat-containing products, especially as anti-spattering agent in, for example, margarine. The surface-active composition can be suitably prepared by fractionating vegetable lecithin with, for example, a lower alcohol, partially hydrolyzing the insoluble fraction and recombining the partially hydrolyzed insoluble fraction with the alcohol-soluble fraction.Type: GrantFiled: October 30, 1989Date of Patent: January 7, 1992Assignee: Van den Bergh Foods Co., division of Conopco, Inc.Inventors: Theophil Wieske, Klaus H. Todt, Jan A. De Fexter, Wilhelmus A. Castenmiller
-
Patent number: 5077077Abstract: An oil-in-water-in-oil doubly emulsified fat or oil composition suitable for cream, spread, confectionery and baking, which contains a diglyceride having an open-tube melting point of below 20.degree. C. in the outermost oil phase and/or the innermost oil phase. The stability of this composition is further dramatically improved by using a phospholipid mixture as an emulsifying agent.Type: GrantFiled: October 15, 1990Date of Patent: December 31, 1991Assignee: Kao CorporationInventors: Kesatoshi Suzuki, Kenichi Uehara, Hisao Omura
-
Patent number: 5077073Abstract: The present invention relates to a fat substitute comprising an ethoxyloted sugar or sugar alcohol sucrose fatty acid ester. Between 1 and about 50 alkoxyl groups are attached by ether linkages to each polyol molecule. Each ethoxylated polyol is esterified with between about 6 and about 8 fatty acid groups, the fatty acids containing between about 2 and about 24 carbon atoms. The invention also relates to a low calorie fat-containing food composition which comprises: (a) non-fat ingredients; and (b) fat ingredients, from about 10% to about 100% by weight of said fat ingredients consisting essentially of the above-described fat substitute.Type: GrantFiled: August 25, 1989Date of Patent: December 31, 1991Assignee: The Proctor & Gamble CompanyInventors: John L. Ennis, Peter W. Kopf, John R. Powell, Stephen E. Rudolph, Martin F. van Buren
-
Patent number: 5071669Abstract: 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.Type: GrantFiled: August 2, 1990Date of Patent: December 10, 1991Assignee: The Procter & Gamble CompanyInventor: Paul Seiden
-
Patent number: 5068120Abstract: Amine ester derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons, each R is, independently, an aliphatic group having 1 to 30 carbons,X=H or R, independently,m=1 to 2, andn=1 to 7comprise a new class of low calorie fat mimetics. Methods of using and edible compositions incorporating the new fat mimetics are disclosed.Type: GrantFiled: August 1, 1990Date of Patent: November 26, 1991Assignee: Nabisco Brands, Inc.Inventors: Ronald G. Yarger, Lawrence P. Klemann, John W. Finley
-
Patent number: 5068119Abstract: Acid-hydrolyzable ester derivatives, notably compounds having the following formula ##STR1## where ##STR2## X=H, an alkyl having 1 to 4 carbons, --O--(CO)--R, or --(CO)--O--R, or mixtures thereof,Y=H, an alkyl having 1 to 4 carbons, or --(CO)--O--R,R=an aliphatic group having 1 to 29 carbons,m=0, 1, or 2,n=0, 1, or 2, andp=0, 1, or 2,are a new class of edible fat mimetics suitable for use in neutral or alkaline food compositions.Type: GrantFiled: September 28, 1990Date of Patent: November 26, 1991Assignee: Nabisco Brands, Inc.Inventors: Lawrence P. Klemann, John W. Finley
-
Patent number: 5064677Abstract: The present invention pertains to edible fat-containing products, in particular spreads, comprising at least 5% of hardstock indigestible polyol fatty acid polyesters, the fat-phase being characterized by an, at least, two-peaked DSC-curve. The invention further pertains to a process for the preparation of such products.Type: GrantFiled: December 27, 1990Date of Patent: November 12, 1991Assignee: Van den Bergh Foods Co., division of Conopco, Inc.Inventors: Frederick W. Cain, Leendert H. Wesdorp
-
Patent number: 5064678Abstract: Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether fragments joined by a polycarboxylate. These complex linked esters may be partially broken down in the body to produce digestion residues which are substantially nondigestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacements for fats and oils for most food applications.Type: GrantFiled: April 20, 1990Date of Patent: November 12, 1991Assignee: Nabisco Brands, Inc.Inventors: Lawrence P. Klemann, John W. Finley
-
Patent number: 5063076Abstract: Multifunctional fat-continuous emulsions having a reduced fat content are disclosed. The emulsions comprise a fatty phase, a thickened proteinaceous aqueous phase and an emulsifier system. The emulsifier system comprises mono fatty acid esters of both saturated and unsaturated fatty acids. The emulsions are of use in the manufacture of baked goods as table spreads and as frying products.Type: GrantFiled: October 2, 1990Date of Patent: November 5, 1991Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.Inventors: Roger M. Finlayson, Harry Scharmann, Leo F. Vermaas
-
Patent number: 5063075Abstract: Amide ether derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons,each R is, independently, an aliphatic group having 1 to 30 carbons,X=H, R or (CO)--R,m=1 to 2,n=0 to 6, andp=1 to 2comprise a new class of low calorie fat mimetics. Methods of using and food compositions incorporating the new fat mimetics are disclosed.Type: GrantFiled: August 1, 1990Date of Patent: November 5, 1991Assignee: Nabisco Brands, Inc.Inventors: Ronald G. Yarger, Lawrence P. Klemann, John W. Finley
-
Patent number: 5061503Abstract: Synthetic cheese products which are reduced in calories and animal fat are produced by combining protein derived from dry-powdered bland-flavored milk protein, vegetable protein, aged or non-aged low-fat or full-fat cheese, or mixtures thereof; water; cheese flavors; an emulsifying salt; an acidulant; adjuvant materials, if desired; and a fatty substance which is non-digestible, partially digestible, or lower in net caloric efficiency than butterfat, animal fat, or vegetable fat.Type: GrantFiled: November 9, 1990Date of Patent: October 29, 1991Assignee: The Procter & Gamble CompanyInventors: Josephine L. Y. Kong-Chan, James A. Hellyer, Michael W. Tafuri
-
Patent number: 5061504Abstract: Simulated cheese analogs which are reduced in calories and animal fat are produced by combining protein derived from aged or non-aged low-fat or full-fat cheese, dry-powdered bland flavored milk protein, vegetable protein, or mixtures thereof; water; cheese flavors, an emulsifying salt; an acidulant, if desired; adjuvant materials, if desired; and a fatty substance which is non-digestible, partially digestible, or is lower in net caloric efficiency than butterfat, animal fat, or vegetable fat.Type: GrantFiled: October 30, 1990Date of Patent: October 29, 1991Assignee: The Procter & Gamble CompanyInventors: Josephine L. Y. Kong-Chan, James A. Hellyer, Michael W. Tafuri
-
Patent number: 5059442Abstract: Primary amide esters, ester amide derivatives of the general formula: ##STR1## where B is an acyclic aliphatic group having from 2 to 6 carbons,m=1 to 3,n=1 to 3, andeach R is, independently, an aliphatic, ether or ester grouphaving 1 to 29 carbon atoms are edible, preferably partially digestible, fat replacements for foods.Type: GrantFiled: September 19, 1989Date of Patent: October 22, 1991Assignee: Nabisco Brands, Inc.Inventors: Lawrence P. Klemann, John W. Finley, Ronald G. Yarger
-
Patent number: 5059443Abstract: The invention is a low calorie fat-containing food composition. From 10% to 100% of the fat ingredients consist of alkoxylated alkyl glycosides esterified with fatty acids. Between 1 and about 50 alkoxyl groups are attached by ether linkages to each alkyl glycoside molecule, and not more than about 12 alkoxyl groups are attached to each attachment site of an alkyl glycoside molecule. Each alkoxylated alkyl glycoside molecule is esterified with between 4 and 7 fatty acid groups, the fatty acids containing between about 2 and about 24 carbon atoms. Preferred alkoxylated alkyl glycosides are ethoxylated methyl glucosides.Type: GrantFiled: August 30, 1989Date of Patent: October 22, 1991Assignee: The Procter & Gamble Co.Inventors: John L. Ennis, Peter W. Kopf, Stephen E. Rudolph, Martin F. van Buren
-
Patent number: 5045337Abstract: Microemulsions which are thermodynamically stable, clear, and homogeneous are made from a polar solvent, a specific polyglycerol mono, diester and a lipid. These microemulsions are edible, have good flavor and can be used to disperse water soluble nutrients, vitamins, flavor and flavor precursors in oils. The polyglycerol mono diester consists of a mixture of mono and diesters of branched or unsaturated fatty acids having from 12 to 24 carbon atoms and a polyglycerol mixture consisting of 0% to 10% monoglycerol and other polyglycerols, 30% or less diglycerol, 25% to 50% triglycerol, 15% to 50% tetraglycerol.Type: GrantFiled: April 19, 1990Date of Patent: September 3, 1991Assignee: The Procter & Gamble CompanyInventors: Magda El-Nokaly, George D. Hiler, Joseph McGrady
-
Patent number: 5045338Abstract: Secondary amide esters of the general formula ##STR1## where A is an organic radical having 2 to 6 carbons, m=1 to 3,n=1 to 3, andeach R is, independently, an aliphatic, ether or ester group having 1 or 2 to 29 carbons are edible, preferably partially digestible, fat replacements for foods.Type: GrantFiled: September 19, 1989Date of Patent: September 3, 1991Assignee: Nabisco Brands, Inc.Inventors: Lawrence P. Klemann, John W. Finley, Ronald G. Yarger
-
Patent number: 5043179Abstract: Triol triester derivatives, notably compounds having a four- to thirty- carbon backbone to which are attached three fatty C.sub.1 or C.sub.2 to C.sub.29 ester groups in ester linkage are edible, preferably partially digestible, fat replacements for foods and pharmaceuticals.Type: GrantFiled: March 29, 1990Date of Patent: August 27, 1991Assignee: Nabisco Brands, Inc.Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone, Edward L. Wheeler, Ronald G. Yarger, Joseph Lupia
-
Patent number: 5039544Abstract: A fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by weight of the polyol fatty acid polyesters, the blend of the polyesters having a slip melting point of between 35.degree. and 50.degree. C. and the fatty composition having an S.sub.20 in the range of 400 to 1400 g. The fatty composition can advantageously be used in the preparation and baking of dough, in particular layered dough. Layered dough product prepared with the fatty composition display ample lift upon baking. Another aspect of the invention is the use of a fatty composition in the preparation of layered dough. Yet another aspect of the invention is a layered dough.Type: GrantFiled: June 27, 1989Date of Patent: August 13, 1991Assignee: Van den Bergh Foods Co., Division of Conopco Inc.Inventors: Adrianus J. Lansbergen, Theodorus J. Liefkens, Nicolaas J. Verhoef, Hendrik F. Zock