Reduced calorie triglyceride mixtures

Details Reduced calorie triglyceride mixtures Reduced calorie triglyceride mixtures

1991-12-06

1993-11-02

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...

426660, 426804, A23G 100, A23D 900

Patent

active

052581977

ABSTRACT:
Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

REFERENCES:
patent: 2615160 (1952-10-01), Bauer
Patton 1976 Biomedical Aspects of Lactation Pergamon Press New York pp. 78-83.
Feuge, "Acetoglycerides-New Fat Products of Potential Value to the Food Industry" Food Technology Jun. 1955, pp. 314-318.
Leesebol, "Sugar Confectionery and Chocolate Manufacture" 1973, pp. 124-125.

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