Polyol fatty acid polyester cooking mediums
AssigneeThe Procter & Gamble Company
InventorsJeffrey J. Kester, Joseph J. Elsen, Thomas J. Wehmeier, Jerry D. Young
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Abstract
A reduced calorie fat composition comprising: (a) from about 50% to about 100% of polyol fatty acid polyesters consisting of a combination of liquid and solid polyol fatty acid polyesters, and from 0% to about 50% triglycerides. The liquid polyol fatty acid polyester having at least 50% saturated fatty acid radicals with not more than 14 carbon atoms, provides faster moisture transport than prior polyol fatty acid polyester fat compositions. As a result, foods cooked in the present compositions have good texture, crispness, mouthfeel, color, and taste with reduced calories.
Claims43
A reduced calorie cooking and frying fat composition having improved cooking characteristics, said fat composition comprising:
- (A) from about 50% to about 100% of the composition of a polyol fatty acid polyester fraction comprising:
- 1) from about 70% to about 99% of the fraction of a liquid polyol fatty acid ester component, wherein the polyols used to synthesize the polyesters of the liquid polyester component contain at least 4 hydroxyl groups, at least 4 of which are esterified;
- wherein the fatty acid ester groups forming the polyesters of the liquid polyester component contain from about 2 to about 24 carbon atoms;
- and wherein at least about 90% of said fatty acid ester groups are formed from saturated fatty acid radicals containing not more than 14 carbon atoms;
- and
- 2) from about 1% to about 30% of the fraction of a solid polyol fatty acid polyester component having a complete melting point above about 37.degree. C., wherein the polyols used to synthesize the polyester of the solid polyester component contain at least 4 hydroxyl groups at least 4 of which are esterified;
- and
- (B) from 0% to about 50% of the composition of a triglyceride fraction.
A method for preparing foods which comprises the step of cooking or frying the food in a reduced calorie fat composition having improved cooking characteristics, said fat composition comprising:
- (A) from about 50% to about 100% of the composition of a polyol fatty acid polyester fraction comprising:
- 1) from about 70% to about 99% of the fraction of a liquid polyol fatty acid ester component, wherein the polyols used to synthesize the polyesters of the liquid polyester component contain at least 4 hydroxyl groups, at least 4 of which are esterified;
- wherein the fatty acid ester groups forming the polyesters of the liquid polyester component contain from about 2 to about 24 carbon atoms;
- and wherein at least about 90% of said fatty acid ester groups are formed from saturated fatty acid radicals containing not more than 14 carbon atoms;
- and
- 2) from about 1% to about 30% of the fraction of a solid polyol fatty acid polyester component having a complete melting point above about 37.degree. C., wherein the polyols used to synthesize the polyester of the solid polyester component contain at least 4 hydroxyl groups at least 4 of which are esterified;
- and
- (B) from 0% to about 50% of the composition of a triglyceride fraction.
Dependencies are inferred from the claim text.