Reduced calorie food compositions containing fatty acid-esterifi

Details Reduced calorie food compositions containing fatty acid-esterifi Reduced calorie food compositions containing fatty acid-esterifi

1993-10-22

1994-12-27

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, A23D 900

Patent

active

053763980

ABSTRACT:
Fatty acid-esterified polytetramethylene ether glycols are useful as reduced calorie fat substitutes in food composition. Fat mimetics of this type have good organoleptic properties as well as high resistance to thermal and oxidative degradation, making them especially suitable for the preparation of fried and baked foods. In certain embodiments, fat substitutes having a high solids content at room or body temperature may be readily obtained without the use of high proportions of long chain saturated fatty acids.

REFERENCES:
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patent: 4861613 (1989-08-01), White et al.
patent: 5077073 (1991-12-01), Ennis et al.
Encyclopedia of Polymer Science and Engineering vol. 16 Tetrahydrofuran Polymers pp. 649-681 John Wiley & Sons New York.
Aust, L., G. Mieth, J. Proll, A. Elsner, H. Behrens, W. Gerhardt, J. Bruckner, and R. Noack, "Orientational Studies on the Metabolism of Various Acaloric Compounds with Fat-Like Properties In the Rat", Die Nahrung, vol. 32, No. 1, pp. 49-57, 1988.
Mieth, G., A. Elsner, J. Bruckner, A. Weiss, and H. Behrens; Acaloric Compounds with Fat-Like Functional Properties (Pseudofats), Die Nahdungen, vol. 27, No. 9, pp. 853-876, 1983.

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