Partially esterified polysaccharide (PEP) fat substitutes

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.

Dependencies are inferred from the claim text.