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
1983-06-20
1985-04-02
Yoncoskie, Robert
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...
426611, 426612, 426804, A23D 500
Patent
active
045087466
ABSTRACT:
A low calorie substitute for the edible oil component in oil-based food compositions is disclosed, which low-calorie substitute is comprised in substantial proportion of at least one-low calorie oil component selected from the group consisting of thermally stable polycarboxylic acids having 2 to 4 carboxylic acid groups esterified with saturated or unsaturated alcohols having straight or branched carbon chains of from 8 to 30 carbon atoms. A low-calorie substitute of the present invention exhibits physical and functional properties substantially comparable to triglyceride vegetable oils, including the ability to serve as a cooking oil or to replace a portion of the edible oil in a food composition, such as a margarine or a mayonnaise. At the same time, the low-calorie substitute of the present invention has the additional advantage that it is substantially unsusceptible to enzymatic hydrolysis by lipases and therefore does not represent a caloric source in the diet.
REFERENCES:
patent: 2485639 (1949-10-01), Vahlteich et al.
patent: 2701203 (1955-02-01), Gooding et al.
patent: 3004853 (1961-10-01), Julian et al.
patent: 3227559 (1966-01-01), Radlove
"The Digestibility of Stearyl Alcohol, Isopropyl Citrates, and Stearyl Citrates, and the Effect of These Materials on the Rate and Degree of Absorption of Margarine Fat", Clarence E. Calbert et al., 1951, University of Southern California, pp. 294-305.
CPC International Inc.
Yoncoskie Robert
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