Reduced calorie fat component

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...

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426804, A23D 902

Patent

active

055892175

ABSTRACT:
Low calorie fat components which have a low solids content but a reduced tendency to exhibit the gastrointestinal side effects typically associated with liquid fat substitutes are obtainable by blending esterified propoxylated glycerin materials having a relatively high solids content at 21.degree. C. with certain liquefying agents. The liquefying agents are partially digestible triacylglycerols characterized by the incorporation of both short chain carboxylic acid residues and long chain saturated fatty acid residues. The low calorie fat components have improved organoleptic qualities as compared to the esterified propoxylated glycerin materials alone.

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