COMPOSICIONES GRASAS NO DIGESTIBLES QUE CONTIENEN PARTICULAS SOLIDAS DE ESTERES DE POLIGLICEROL PARA EL CONTROL DE LA PERDIDA PASIVA DE ACEITE

• Main Author: HOWIE, JOHN KEENEY
• Format: Patent
• Language: Spanish
• Published: 01.07.1997
• Edition: 6
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

SE PRESENTAN COMPOSICIONES DE GRASAS NO DIGERIBLES UTILES PARA SUSTITUIR A ACEITES O GRASAS DE TRIGLICERIDOS PARA ALIMENTOS. LAS COMPOSICIONES TIENEN UNAS PENDIENTES DE PERFIL DE CONTENIDO DE GRASA SOLIDA (SFC) RELATIVAMENTE UNIFORMES ENTRE LAS TEMPERATURAS TIPICAS AMBIENTE Y CORPORAL. LAS COMPOSICIONES DE GRASAS NO DIGERIBLES CONTIENEN UN ACEITE LIQUIDO NO DIGERIBLE Y PARTICULAS SOLIDAS DE ESTER DE POLIGLICEROL NO DIGERIBLES DISPERSAS EN EL ACEITE EN UNA CANTIDAD SUFICIENTE COMO PARA CONTROLAR LA PERDIDA PASIVA DE ACEITE. LOS GRUPOS ESTER DE LAS PARTICULAS SOLIDAS DE ESTER DE POLIGLICEROL CONTIENEN RADICALES DE ACIDOS GRASOS (C16-C24) DE CADENA LARGA, EN DONDE AL MENOS UN 40% APROXIMADAMENTE DE LOS RADICALES DE ACIDOS GRASOS DE CADENA LARGA ESTAN SATURADOS Y TIENE 18 ATOMOS DE CARBONO POR LO MENOS. LOS PRODUCTOS QUE CONTIENEN GRASAS COMESTIBLES QUE CONTIENEN ESTAS COMPOSICIONES DE GRASAS NO DIGERIBLES PUEDEN TENER UN SABOR MENOS CEROSO GRACIAS A QUE SE NECESITA UN MENOR NIVEL DE SOLIDOS PARA CONTROLAR LA PERDIDA PASIVA DE ACEITE. Nondigestible fat compositions useful as a replacement for triglyceride fats or oils in foods are disclosed. The compositions have relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures. The nondigestible fat compositions comprise a liquid nondigestible oil and nondigestible solid polyglycerol ester particles dispersed in the oil in an amount sufficient to control passive oil loss. The ester groups of the solid polyglycerol ester particles comprise long chain (C16-C24) fatty acid radicals, with at least about 40% of the long chain fatty acid radicals being saturated and having at least 18 carbon atoms. The Iodine Value of these polyglycerol ester is less about 1. Edible fat-containing products containing these nondigestible fat compositions can be less waxy tasting due to the lower level of solids required for passive oil loss control.