Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Patent
1995-11-29
1999-01-12
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
426519, 426590, 426611, 426804, A23L 1308
Patent
active
058584447
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to foods and beverages the digestive and absorptive properties of which are decreased by blending a certain amount of all saturated acyl chain triglyceride consisting only of stearic acid and/or palmitic acid. The present invention relates also to a method of preparing the foods and beverages having decreased digestive and absorptive properties comprising blending an oil component containing all saturated acyl chain triglyceride consisting only of stearic acid and/or palmitic acid.
BACKGROUND ART
In recent years, the increase of patients suffered from geriatric diseases with the increase of the intake of oil has been given attention, and it has become considered that there is a strong relation between the oil intake and the crisis rates of arterial sclerosis, mammary cancer and colon cancer. Thus, the trend that the oil intake is kept at a distance is extended, and the oil substitutes utilizing polysaccharide and proteins are researched actively under present conditions. However, the popularity of oil is high so that it is very difficult to substantially decrease the oil intake in one's food life under the present circumstances. Further, the foods intended to essentially control the oil intake oils with paying attention to the digestive and absorptive properties of oils, have not developed yet.
It has been known that the digestive and absorptive properties of fats depend greatly on physical and chemical characteristics thereof, i.e., such as melting point and constituent fatty acid species. For example, the higher the melting point of an oil, the lower the digestibility and absorbability become, and the longer the carbon length of a saturated fatty acid, the lower the digestibility and absorbability become. Further, it has been known that the digestive and absorptive properties vary with the differences of the position and the combination of the fatty acids bonded to glycerol. For example, it has been reported that palmitic acid being saturated fatty acid, accelerates the absorptions of free fatty acids, in particular saturated fatty acids, since not only triglyceride bonded to 2-position is more excellent in digestive and absorptive properties than a triglyceride bonded to 1,3-position, but 2-palmitic monoglyceride produced in the process of digestion is excellent in emulsifying characters. On the other hand, it has been known that as the digestive and absorptive properties of stearic acid, the digestive and absorptive properties vary with the fatty acid constituting triglyceride. It has been reported, as the results of experiments using rats, that for example chemically synthesized tristearin is hardly digested or absorbed, but if one more two of the stearic acids within it are replaced by monounsaturated fatty acids, the stearic acid is almost absorbed. Further, it has been known that although triglycerides consisting of stearic acid and palmitic acid have very low digestive and absorptive properties, the digestive and absorptive properties are increased when it is ingested with the same amount of another liquid oil (Hashim et al., Am.J.Clin.Nutr., 31:S273-276, 1978). Therefore, it was unknown whether the digestive and absorptive properties may be decreased or not when the triglyceride consisting of stearic acid and palmitic acid is mixed with another oil and ingested.
The present inventors, in view of the above problems, have investigated repeatedly with paying attention to an all saturated acyl chain triglyceride consisting only of stearic acid and/or palmitic acid, and found that these triglycerides are hardly digested or absorbed. Further, the present inventors found that, even if an oil component containing these triglyceride is emulsified and added to foods and beverages or it is mixed with another oil components and emulsified and added to foods and beverages, yet the original oil mouth feel is kept, these triglyceride are hardly digested or absorbed. Thus the inventors completed the present invention. Therefore, an object of the present invention
REFERENCES:
patent: 4849242 (1989-07-01), Kershner
patent: 5314707 (1994-05-01), Kester et al.
patent: 5431949 (1995-07-01), Meyer et al.
Biosci. Biotech. Biochemistry, vol. 56, No. 6, pp. 1093-1096, 1994; "The Digestibility of Branched-chain Triacylglycerols and Their Effects on Plasma and Hepatic Lipid Levels in the Rat"; T. Tagiri, et al.
Journal of Agricultural and Food Chemistry, vol. 42, No. 2, 1994; "Review of Triacylglycerol Disgestion, Absorption, and Metabolism with Respect To SALATRIM Triacylglycerols"; J. R. Hayes, et al.; pp. 474-483.
American Journal of Clinical Nutrition, vol. 31, pp. 273-276, Oct. 1978; "Studies In Man Of Partially Absorbed Dietary Fats"; S. Hashim et al.
Aoe Seiichirou
Kameoka Tatsuji
Konishi Hiroaki
Matsuyama Hiroaki
Tatsumi Kiyoshi
Pratt Helen
Snow Brand Milk Products Co. Ltd.
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