Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating...
Patent
1994-10-11
1996-01-02
Wong, Leslie
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
426601, 426611, 426637, 426804, 536119, 554227, A23L 100
Patent
active
054806674
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.20 or higher long chain unsaturated fatty acid radicals, or a combination of said short chain saturated and said long chain unsaturated fatty acid radicals. Edible fat-containing products containing these nondigestible fat compositions can be less waxy tasting due to the lower level of solids required for passive oil loss control.
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Corrigan Patrick J.
Howie John K.
Lin Peter Y. T.
Allen G. W.
Dabek Rose Ann
Rosnell Tara M.
Wong Leslie
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