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AssigneesArco Chemical Technology, L.P., CPC International Inc.
InventorsMichael R. Ferenz, Bernard C. Sekula
Estimating the term…
Reduced calorie food compositions are prepared using linked esterified alkoxylated polyol fat substitutes comprised of polyether glycol linking segments, polyol segments, and fatty substituents (which may be fatty acid ester and/or fatty acid-esterified oxyalkylene segments). The fat substitutes are obtainable by alkoxylating a polyol such as glycerin with a monoepoxide such as propylene oxide and a polyepoxide-functionalized polyether glycol (either simultaneously or sequentially) and esterifying the resulting alkoxylated polyol with a fatty acid or its equivalent. Alternatively, the polyepoxide-functionalized polyether glycol could be condensed with a fatty acid partial ester of a polyol or an alkoxylated fatty acid partial ester of a polyol.
A linked esterified alkoxylated polyol useful as a reduced calorie fat substitute comprised of at least one polyether glycol linking segment, at least two polyol segments, wherein each polyol segment is connected to a polyether glycol linking segment either directly or through an unesterified oxyalkylene segment, and at least one fatty substituent selected from fatty acid ester groups and fatty acid-esterified oxyalkylene segments attached to a polyol segment.
A linked esterified alkoxylated polyol useful as a reduced calorie fat substitute having a molecular weight of from 750 to 6000 and comprised of
A fat component useful for preparing a reduced calorie food product, said fat component comprising an edible triglyceride and a linked esterified alkoxylated polyol comprised of at least one polyether glycol linking segment, at least two polyol segments, wherein each polyol segment is connected to a polyether glycol linking segment either directly or through an unesterified oxyalkylene segment, and at least one fatty substituent selected from fatty acid ester groups and fatty acid-esterified oxyalkylene segments attached to a polyol segment.
A reduced calorie food product comprised of a fat component, said fat component comprising a linked esterified alkoxylated polyol comprised of at least one polyether glycol linking segment, at least two polyol segments, wherein each polyol segment is connected to a polyether glycol linking segment either directly or through an unesterified oxyalkylene segment, and at least one fatty substituent selected from fatty acid ester groups and fatty acid-esterified oxyalkylene segment attached to a polyol segment.
A linked esterified alkoxylated polyol useful as a reduced calorie fat substitute comprising a polyether glycol linking segment, a first polyol segment attached to the polyether glycol linking segment either directly or through a first unesterified oxyalkylene segment, a second polyol segment attached to the polyether glycol linking segment either directly or through a second unesterified oxyalkylene segment, a first fatty substituent selected from fatty acid ester groups and fatty acid-esterified oxyalkylene segments attached to the first polyol segment, a second fatty substituent selected from fatty acid ester groups and fatty acid-esterified oxyalkylene segments attached to the first polyol segment, a third fatty substituent selected from fatty acid ester groups and fatty acid-esterified oxyalkylene segments attached to the second polyol segment, and a fourth fatty substituent selected from fatty acid ester groups and fatty acid-esterified oxyalkylene segments attached to the second polyol segment.
Dependencies are inferred from the claim text.