High molecular weight linked esterified propoxylated glycerins useful as gelling or thickening agents

Abstract

Reduced calorie food compositions are prepared using linked esterified alkoxylated polyol fat substitutes comprised of polycarboxylate linking segments, polyol segments, and C.sub.6 -C.sub.24 monocarboxylic fatty acid-esterified oxyalkylene segments, and, optionally, oxyalkylene segments between the polycarboxylate linking segments and the polyol segments. The fat substitutes are obtainable by alkoxylating a polyol such as glycerin with an epoxide such as propylene oxide and esterifying the resulting alkoxylated polyol with both a polycarboxylic acid or an equivalent thereof and a C.sub.6 -C.sub.24 monocarboxylic fatty acid or an equivalent thereof, either simultaneously or sequentially.

Dependencies are inferred from the claim text.