Reduced calorie fats made from triglycerides containing medium and long chain fatty acids

A fat-containing food composition having fat ingredients and nonfat ingredients wherein from about 50 to 100% of the total fat by weight comprises a reduced calorie fat, said reduced calorie fat having an at least about 10% reduction in calories relative to corn oil and comprising at least about 50% by weight reduced calorie triglycerides selected from the group consisting of MML, MLM, LLM, and LML triglycerides, and mixtures thereof;

• wherein M=fatty acids selected from the group consisting of C.sub.6 to C.sub.10 saturated fatty acids, and mixtures thereof, and L=fatty acids selected from the group consisting of C.sub.17 to C.sub.26 saturated fatty acids, and mixtures thereof;
• and wherein the fat has the following fatty acid composition by weight percent:
• (a) from about 15 to about 70% C.sub.6 to C.sub.10 saturated fatty acids;
• (b) from about 10 to about 70% C.sub.17 to C.sub.26 saturated fatty acids;
• (c) not more than about 10% fatty acids selected from the group consisting of C.sub.12:0 and C.sub.14:0, and mixtures thereof;
• (d) not more than about 20% fatty acids selected from the group consisting of C.sub.18:1, C.sub.18:2, C.sub.18:3, and mixtures thereof;
• and
• (e) not more than 4% C.sub.18:2 fatty acids.

A reduced calorie fat having an at least about 30% reduction in calories relative to corn oil, said fat comprising at least about 50% by weight combined MML, MLM, LLM, and LML triglycerides, at least about 35% by weight of a mixture of MML and MLM triglycerides, and no more than about 65% by weight combined LLM and LML triglycerides, no more than about 15% by weight MMM triglycerides, and no more than about 5% by weight LLL triglycerides;

• wherein M=fatty acids selected from the group consisting of C.sub.8 to C.sub.10 saturated fatty acids, and mixtures thereof, and L=fatty acids selected from the group consisting of C.sub.18 to C.sub.22 saturated fatty acids, and mixtures thereof;
• and wherein said fat has the following fatty acid composition by weight percent:
• (a) from about 30 to about 55% C.sub.8 to C.sub.10 saturated fatty acids;
• (b) from about 30 to about 55% C.sub.18 to C.sub.22 saturated fatty acids;
• (c) not more than about 10% C.sub.16:0 fatty acid;
• (d) not more than about 1% fatty acids selected from the group consisting of C.sub.12:0 and C.sub.14:0, and mixtures thereof;
• and
• (d) not more than about 1% fatty acids selected from the group consisting of C.sub.18:1, C.sub.18:2, C.sub.18:3, and mixtures thereof.