High molecular weight linked esterified propoxylated glycerins u

Details High molecular weight linked esterified propoxylated glycerins u High molecular weight linked esterified propoxylated glycerins u

1994-11-03

1996-05-14

Paden, Carolyn

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...

426804, 536 183, A23D 705

Patent

active

055165443

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.

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