Esterified polyoxyalkylene block copolymers as reduced calorie fat substitutes
AssigneeArco Chemical Technology, L.P.
InventorCharles F. Cooper
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Abstract
Esterified polyoxyalkylene block copolymers are useful as reduced calorie fat substitutes in food compositions due to their resistance to enzymatic hydrolysis and absorption upon ingestion. The fat mimetics contain hydrophilic polyoxyalkylene inner blocks which tend to promote thickening or gelling of the composition when mixed with a minor amount of water, thereby lessening problems with anal leakage and short bowel transit times.
Claims17
A food composition comprised of an edible oil component with reduced caloric availability and a food ingredient selected from carbohydrates, proteins, and vitamins, wherein the edible oil component comprises an amount of an esterified polyoxyalkylene block copolymer effective to reduce the caloric content of the food composition, the esterified polyoxyalkylene block copolymer having the structural formula:
- ##STR25## wherein A is an alkoxy moiety derived from an alcohol having 2 or 3 hydroxyl groups, Inner Block is a hydrophilic polyoxyalkylene inner block comprised of oxyalkylene repeating units wherein at least 75 mole percent of said oxyalkylene repeating units are oxyethylene repeating units, Outer Block is a lipophilic polyoxylkylene outer block comprised of oxyalkylene repeating units derived from one or more C.sub.3 -C.sub.10 epoxides and not more than 25 mole percent oxyethylene repeating units and having an ester linkage to ##STR26## which has an in vitro lipase hydrolysis rate value using porcine pancreatic lipase which is less than about 30% of the value of an olive oil standard, R is a c.sub.7 14 C.sub.23 hydrocarbon moiety, and Z corresponds to the number of hydroxyl groups on the alcohol.
A food composition comprised of an edible oil component with reduced caloric availability and a food ingredient selected from carbohydrates, proteins, and vitamins wherein from 10 to 100% of the edible oil component is comprised of an esterified polyoxyalkylene block copolymer having the structural formula:
- ##STR28## wherein A is glyceryl, Inner Block is a hydrophilic polyoxyethylene inner block, Outer Block is a lipophilic polyoxypropylene outer block having an ester linkage to ##STR29## which has an in vitro lipase hydrolysis rate value using porcine pancreatic lipase which is less than about 10% of the value of an olive oil standard, R is a C.sub.11 -C.sub.23 paraffinic or olefinic hydrocarbon moiety, and Z is 3.
A food composition comprised of an edible oil component with reduced caloric availability and a food ingredient selected from carbohydrates, proteins, and vitamins, wherein from 25 to 100% of the edible oil component is comprised of an esterified polyoxyalkylene block copolymer having the structural formula:
- ##STR31## wherein A is glyceryl, x and y are each independently from about 2 to 35, R is a C.sub.11 -C.sub.23 paraffinic or olefinic hydrocarbon moiety, ##STR32## is derived from a fatty acid having an ester linkage to ##STR33## which has an in vitro lipase hydrolysis rate value using porcine pancreatic lipase which is less than about 30% of the value of an olive oil standard, and Z is 3.
An edible oil component suitable for use in the preparation of a reduced calorie food composition, said edible oil component comprising a triglyceride and an esterified polyoxyalkylene block copolymer having the structural formula ##STR34## wherein A is an alkoxy moiety derived from an alcohol having 2 or 3 hydroxyl groups, Inner Block is a hydrophilic polyoxyalkylene inner block comprised of oxyalkylene repeating units wherein at least 75 mole percent of said oxyalkylene repeating units are oxyethylene units, Outer Block is a lipophilic polyoxyalkylene outer block comprised of oxyalkylene repeating units derived from one or more C.sub.3 -C.sub.10 epoxides and not more than 25 mole percent oxyethylene repeating units and having an ester linkage to ##STR35## which has an in vitro lipase hydrolysis rate value using porcine pancreatic lipase which is less than about 30% of the value of an olive oil standard, R is a C.sub.7 -C.sub.23 hydrocarbon moiety, and Z corresponds to the number of hydroxyl groups on the alcohol.
An edible oil component suitable for use in the preparation of a reduced calorie food composition, said edible oil component comprising a triglyceride and an esterified polyoxyalkylene block copolymer having the structural formula ##STR36## wherein A is glyceryl, Inner Block is a hydrophilic polyoxyethylene inner block, Outer Block is a lipophilic polyoxypropylene outer block having an ester linkage to ##STR37## which has an in vitro lipase hydrolysis rate value using procine pancreatic lipease which is less than about 10% of the value of an olive oil standard, R is a C.sub.11 -C.sub.23 paraffinic or olefinic hydrocarbon moiety, and Z is 3.
A method of reducing the tendency of a food composition comprised of a fat substitute to promote anal leakage, said method comprising using as the fat substitute an esterified polyoxyalkylene block copolymer having the structural formula ##STR38## wherein A is an alkoxy moiety derived from an alcohol having 2 or 3 hydroxyl groups, Inner Block is a hydrophilic polyoxyalkylene inner block comprised of oxyalkylene repeating units wherein at least 75 mole percent of said oxyalkylene repeating units are oxyethylene units, Outer Block is a lipophilic polyoxyalkylene outer block comprised of oxyalkylene repeating units derived from one or more C.sub.3 -C.sub.10 epoxides and not more than 25 mole percent oxyethylene repeating units and having an ester linkage to ##STR39## which has an in vitro lipase hydrolysis rate value using porcine pancreatic lipase which is less than about 30% of the value of an olive oil standard, R is a C.sub.7 -C.sub.23 hydrocarbon moiety, and z corresponds to the number of hydroxyl groups on the alcohol.
Dependencies are inferred from the claim text.