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...
Reexamination Certificate
2001-04-04
2003-04-01
Paden, Carolyn (Department: 1761)
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...
C426S804000, C554S213000, C554S227000, C106S243000, C106S244000
Reexamination Certificate
active
06541061
ABSTRACT:
INTRODUCTION
1. Technical Field
The present invention relates to low calorie fat compositions. More specifically, the present invention relates to triglyceride compositions containing acylated glycerides for use in low calorie fat compositions, and in particular, the use of such triglyceride compositions in low calorie fat-containing food compositions.
2. Background
One of the most common metabolic conditions today is obesity. Of the various reasons for the condition, ingestion of a greater number of calories than are needed is a primary factor. The typical diet comprises about 40% of the total calories from fat, however, dietary guidelines call for reducing fat intake to less than 30% of the total calorie intake.
Fat contributes much to the palatability and flavor of food as most flavor compounds are fat soluble. Furthermore, fats contribute to the satiety value of foods since fatty foods are slower to digest than foods containing protein and carbohydrates. In addition, fats are carriers of fat soluble vitamins, such as A, D, E, and K, and essential fatty acids, which have been shown to be important in growth and maintenance of many body functions.
One of the major problems with dietary fats is that it is highly calorically dense, about 9 calories per gram, compared to about 4 calories per gram for proteins and carbohydrates. Furthermore, dietary fats can be readily stored by the body when consumed in excess, contributing to the obesity condition. Hence, major research efforts have focused on ways to produce food substances that provide the same functionality and organoleptic properties as fats, but with fewer calories. Recently, research efforts have focused on the synthesis of low calorie fats (U.S. Pat. No.3,579,548; Hamm, (1984) J. Food Sci. 49:419-428; EP 0910955; U.S. Pat. No.3,637,774, and U.S. Pat. No.4,582,715), and several products are currently on the market. Synthetic fats have been created and are currently being marketed. Unfortunately, many consumers are concerned with the gastrointestinal side effects associated with the synthetic fats, as well as with vitamin sequestration.
There is a need in the art for low calorie fat compounds which have the preferable organoleptic properties of normal triglyceride fats, are readily attainable or produced, and do not have adverse side effects.
SUMMARY OF THE INVENTION
By this invention, low calorie triglyceride compositions and food compositions incorporating them are provided. The triglyceride compositions described herein provide a reduced caloric value compared to normal triglyceride containing fats and oils. In addition, the triglyceride compositions of the present invention have the preferable organoleptic properties of normal triglycerides.
Thus, a first aspect of the present invention provides low calorie fat compositions comprising acylated glycerides. The acylated glyceride compositions of the present invention find particular use in the preparation of various food compositions as a low calorie fat.
Another aspect of the present invention provides a low calorie triglyceride composition containing at least one acylated hydroxy fatty acid having desirable organoleptic properties and functional characteristics useful in a wide variety of food applications. Furthermore, the low calorie triglycerides of the present invention are hydrolyzed by pancreatic lipases similarly to normal triglycerides, however, the resulting hydrolyzed hydroxy fatty acids are poorly absorbed in the intestines.
The acylated hydroxy fatty acid for use in the acylated glyceride compositions of the present invention have a melting temperature above about 40° C., preferably, the acylated hydroxy fatty acids have a melting temperature between about 40° C. and about 120° C., more preferably between about 50° C. and about 115 ° C, most preferably between about 60° C. to about 110° C.
The acylated hydroxy fatty acids for use in the low calorie triglyceride compositions can be either saturated or unsaturated. Preferably the saturated acylated hydroxy fatty acids can be short, medium or long chain fatty acids, and the unsaturated acylated hydroxy fatty acids are long chain fatty acids. The other positions of the triglyceride molecule are occupied by aliphatic groups, hydrogen, or additional acylated hydroxy fatty acids.
In another aspect of the present invention, low calorie fat compositions of particular interest in the present invention comprise a triglyceride having the formula:
where at least one of the X, Y and Z groups is an acylated hydroxy fatty acids having the formula (II) or (III):
wherein a is 0 to 24, b is 5 to 24 and c is 0 to 22, and R1 and R2 are hydrogen or structure IV.
where d is 0 to 24. The remainder of X, Y, and Z comprise short chain fatty acids (C2 to C5) or medium chain fatty acids (C6 to C12), long chain fatty acids (C13 to C26), additional acylated hydroxy fatty acids of formulas II, III and IV or hydrogen.
The acylated glycerides can be used either alone or in combination with additional vegetable oils. Furthermore, the compositions can be hydrolyzed to the high melting and poorly absorbed long chain acylated hydroxy fatty acids.
The acylated glycerides of the present invention particularly find use in low calorie food compositions.
DETAILED DESCRIPTION OF THE INVENTION
In accordance with the subject invention, compositions and methods related to triglycerides are provided. In particular, the present invention provides acylated glyceride compositions and methods of use.
The present invention relates to acylated glycerides having the formula (I):
where at least one of the X, Y and Z groups is an acylated fatty acid having the formula (II) or (III):
wherein a is 0 to 24, b is 5 to 24 and c is 0 to 22, and R1 and R2 are hydrogen or structure IV.
where d is 0 to 24. The remainder of X, Y, and Z comprise short chain fatty acids (C2 to C5) or medium chain fatty acids (C6 to C12), long chain fatty acids (C13 to C26), additional acylated hydroxy fatty acids of formulas II, III and IV or hydrogen.
The acylated glycerides of the present invention find use in the preparation of low-fat containing food compositions, which comprise non-fat and fat ingredients, where about 10% to about 100% by weight of the fat ingredients comprise the acylated glycerides of the present invention.
The acylated glycerides of the present invention, and fat-containing food compositions containing these compounds, have desirable physical properties and palatability compared to ordinary triglyceride fats and compositions containing same. However, these triglycerides have substantially lower effective caloric value because even though they can be readily hydrolyzable by lipase, they are poorly absorbed in the intestinal tract and are thus reduced in caloric availability compared to ordinary triglyceride fat. The acylated glycerides and the food compositions containing these compounds which are low in available calories are referred to herein as “low calorie”.
The acylated glycerides of particular interest in the present invention comprise a glycerol backbone, esterified to at least one acylated hydroxy fatty acid at the sn-1, sn-2, and/or sn-3 positions of the triglyceride. The remainder of the positions of the glycerol molecule are occupied by aliphatic groups, straight chain or branched, including substituted, hydrogen, or additional acylated hydroxy fatty acids.
Thus, a first aspect of the present invention provides triglyceride compositions comprising at least one acylated hydroxy fatty acid. Such compositions are referred to herein as acylated glycerides.
Another aspect of the present invention provides a triglyceride composition having the formula:
where at least one of the X, Y and Z groups is an acylated hydroxy fatty acids having the formula (II) or (III):
wherein a is 0 to 24, b is 5 to 24 and c is 0 to 22, and R1 and R2 are hydrogen or structure IV.
where d is 0 to 24. The remainder of X, Y, and Z comprise short chain fatty acids (C2 to C5) or medium chain fatty acids (C6 to C12), long chain fatty acids (C13 to C26), additional acylated fatt
Finley John
Gopal Damodara
Fulbright & Jaworski LLP
Monsanto Technology LLC
Paden Carolyn
LandOfFree
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