Organic compounds -- part of the class 532-570 series – Organic compounds – Carbohydrates or derivatives
Patent
1988-01-25
1990-09-25
Griffin, Ronald W.
Organic compounds -- part of the class 532-570 series
Organic compounds
Carbohydrates or derivatives
536 56, 536102, 536 2, 536 3, 536114, 536 58, 536 60, 536107, 426603, 426804, C07H 1300, C08B 3100, C08B 3500, A23D 700
Patent
active
049594664
ABSTRACT:
Partially esterified oligosaccharides and polysaccharides (PEPs) of the formula [P--O--R).sub.x ].sub.n, where P is a polysaccharide having n=3-50 (preferably 3-10) C.sub.4 -C.sub.8 saccharide units, y is 0-4 (preferably 1 or 2), R is H or a C.sub.3 -C.sub.28 acyl group, and x is the degree of esterification ranging from 1-80 percent. The PEPs are used as indigestible fat substitutes (fat mimetics). They have non-caloric food values, with good organoleptic characteristics, are substantially resistant to intestinal absorption and do not appreciably hydrolyze in the digestive tract. Suitable polysaccharides are preferably selected from xanthan gum, guar gum, gum arabic, aliginates, cellulose hydrolysis products, hydroxypropyl cellulose, starch hydrolysis products, casein, Karaya gum and pectin. C.sub.5 and C.sub.6 oligosaccharides of n=3-10 units are preferred. The polysaccharides are transesterified with fatty acid methyl esters to create PEPs of a degree of esterification determined for each polysaccharide. The physical properties of the resultant PEPs range from a liquid oil, through fats, greases, and ultimately to waxes, and are useful in food formulations and for cooking as they have good mouth feel and characteristics similar to vegetable oils and fats. Being relatively non-absorbable, indigestible, and non-toxic they may be substitued for natural or processed oils and fats, while maintaining low caloric value.
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Roy L. Whistler et al, Industrial Gums-Polysaccharides and Their Derivatives, 1973, pp. 443 & 444.
ARCO Chemical Technology, Inc.
Dulin Jacques M.
Griffin Ronald W.
White Everett
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