IE870531L - Low calorie foods - Google Patents

Description

6 C 71 6 Field of the Invention f .

This invention relates to compositions useful as low r calorie fat materials. The invention further relates to the fat materials in low calorie foods and as a method for reducing 5 serum cholesterol.

Beck ground of the invention One of the most common metabolic problems among people today is obesity. This condition is primarily d\ae to ingestion of a greater number of calories than are expended. Fat is 1 0 the most concentrated form of energy in the diet „ with each gram of fat supplying approximately 9 calories. Overall, fat constitutes about 40% of the total calories in the diet.

Triglycerides constitute about 90% of the total fat consumed in the average diet. One method by which the 15 caloric value of edible fat could be lowered would be to decrease the amount of triglyceride that Is absorbed In the human system since the usual edible triglyceride fats are almost completely absorbed (see Lipids, 2, H. J. Deuel, Interscience Publishers, Inc., New York 1955„ page 215). A 20 low calorie fat offers a convenient and practical method by which obesity can be prevented or overcome.

An Executive Summary prepared by the Committee on Diet, Nutrition and Cancer, National Academy of Sciences, National Academy Press, Washington, D.C., pp. 4-5 (1982), discusses a possible link between cancer and the intake of fat, I.e., total dietary fat, saturated fat, polyunsaturated fat, and cholesterol. Epidemiological studies have repeatedly shown an association between dietary fat and the occurrence of cancer at several sites, especially the breast, prostate, and large bowel. The data a re not entirely consistent 8 however. Like epidemiologic®! studies, numerous experiments 1 in animals have shown that dietary fats influence tumorigenesis, especially in the breast and the colon.

Pathological conditions which can afflict warmblooded animals can involve the absorption of cholesterol, and S associated hypercholesterolemia. For example, epidemiological studies have demonstrated with few exceptions that populations consuming large quantities of saturated fat and cholesterol have a relatively high concentration of ®©rusn cholesterol and a high mortality from coronary heart disease. 10 Conversely, the serum cholesterol levels and the mortality from coronary disease are low in populations with a low consumption of saturated fat and cholesterol.

The National Institutes of Health Consensus Development Conference published "Lowering Blood Cholesterol to Prevent 15 Heart Disease", in JAMA, Vol. 253, No. 14, pp. 2080-2086 (1985). It was concluded that elevation of blood cholesterol levels is a major cause of coronary artery disease, and that lowering definitely elevated blood cholesterol levels (specifically, blood levels of low-density lipoprotein [IDi] 20 cholesterol) will reduce the risk of heart attacks caused by coronary heart disease. The Panel recommended appropriate changes in the diet, particularly a reduction in the amount of fat eaten, in order to reduce blood serum cholesterol levels.

Hence, there is a need for ways to reduce the amount of 25 triglyceride fat in the diet, in order to reduce the risks of obesity, cancer, and heart disease.

Low calorie fats which can replace triglycerides are described by Mattson et al. U.S. Patent 3,600,186 to Mattson et al. discloses low calorie, fat-containing, food compositions 30 in which at least a portion of the triglyceride content is replaced with a polyol fatty add ester, said polyol fatty acid ester having at least four fatty acid ester groups wSth each fatty add heving from 8 to 22 carbon atoms.

U.S. Patent 4,005,106 to Jandacek et al. discloses the 35 low calorie fat-containing food compositions of the Mattson et al. patent, in combination with sufficient fat-soluble vitamin selected from the group consisting of vitamin A, vitamin 9, vitamin E and vitamin K, An article in the J.Nutrition (106„ 6 pp. 747-752, June 1976) by Mattson et al. is concerned with the effect of sucrose polyester on vitamin A metabolism, a further article by Mattsossi et al. (J.Nutrition 109,. 10 pp.1688-1693, Oct.1979) relates to the effect of sucrose polyester on the absorption of dietary cholesterol, while a third article (Fallat et al., Am.J.Clin.Nutrition 2SL pp. 1,204-1215, November 1976) relates to the lowering of plasma cholesterol by a dietary agent comprising sucrose polyester., Furthermore rsane of the Journal Articles disclose the rheological properties recited as critical for the purposes of the claimed invention.

U.S. Patent 3,954,976 to Mattson et al. describes pharmaceutical compositions for inhibiting the absorption of cholesterol comprising effective imlt dosage amounts of a polyol fatty add ester having at feast foot fatty add ester groups, and a method for treating and/or preventing hypercholesterolemia in an animal comprising systematically administering to such animal successive therapeutically effective doses of said polyol fatty add ester. 4 The esters disclosed In the Mattson et al. arid landacek et al. patents are effective fat substitutes for iss® in low calorie food products or is* pharmaceutical compositions for controlling; hypercholesterolemia. Unfortunately, regular 5 ingestion of moderate to high levels of these esters can produce an undesirable "laxative" effect, namely, leakage of the ester through the* anal sphincter. One way to prevent this undesirable laxative effect Is to formulate the esters so that they are completely solid at body temperature. 1 o Another means of preventing the undesirable laxative effect is through the addition to the ester of anti-anal leakage agents such as those described in U.S. Patent 4,005,195 to Jandacek. TMs patent discloses ssii~sa@l leakage agents which include solid fatty acids (melting point 37°C or higher) 15 and their triglyceride source, and solid polyol fatty acid polyesters. Specifically, the agents are selected from the group consisting of: edible C,* and higher saturated fatty adds, and their edible salts; edible, digestible sources of and higher saturated fatty adds; edible* nonabsorbable, 2o nowdigestible solid polyol fatty add polyesters having at least 4 fatty add ester groups, wherein the polyol is selected from? the group consisting of sugars and sugar alcohols containing from 4 to 8 hydroxyl groups and wherein each fatty add group has from about 8 to about 22 carbon atoms; and edible, 25 nondigestible esters of alpha-branched chain Cjg-Cfg fatty adds.

Completely solid esters, amid sold triglycerides or esters used as anti-anal leakage agents, have drawbacks when.used in low calorie food compositions. An ester or triglyceride having a high solids content testes "waxy" Sn the mouth when 5 ingested. It would be desirable to have a Sow calorie fat material thai is still effective at reducing calories sad cholesterol, and that can also haw a relatively "low sofids content so that It does sot taste waxy in the mouth. At the same time, it is critical thai this fat material not produce an 10 undesirable laxative side effect.

It is therefore an object of the present invention to provide a low calorie fat material for use in low calorie food compositions and as a method for reducing serum cholesterol. It ■ Is another object of this invention to provide a fat 15 material that does not cause a laxative side effect.

It is a further object off this invention to avoid the laxative side effect without the need for use of added anti-anal leakage agents.

These and other objects of the invention will be made 20 clear by the disclosure herein.

Summary of the Inver.tJ.oa The present invention is a composition of matter '.'comprising an edible, wholly or partially nondigestible low calorie fiat mate rial having a non-Newtonian pseudoplastic 25 rheology at body temperature. In particular, at 100°? (37.8°C) the fat material has: (e) a viscosity of at least I, I 2.5 poise at a shear rate of 800 seconds , s viscosity of at least 4.0 poise at a shear rate of 100 seconds *t and a viscosity of at least 25.0 poise at a shear rate of Si!) 10 seconds"-"; (b) a yield point of at least 2,500 9' 6 dynes/em-; 4c) a thixotropic area of at least 0.20 % 310 2 dynes/cm '-sec.; and (d) a liquid/solid stability of at least 50%.

The composition is useful as a substitute for triglyceride fats In low calorie fat-containing food jprodiae?s8 and as a method for reducing serum cholesterol. 6 Detailed Descriotion of the- Invention II wi ■■■!■■■ ■ I MIIL— - | ■■ - « By "low calorie fat Materials®5 is meant edible materials which can replace triglyceride fats or oils in the human diet. These materials provide the benefits of triglyceride fats and 5 oils, i.e., lubricity and flavors.

By "wholly nondigestible" is meant that substantially all of the material is not digested by the body. It passes through the digestive system substantially the same as when it was ingested. The term "partially nondigestible" means 10 that at least 30% of the material .is not digested™ Preferably at least 70% of the material is not digested.

By "liquid/solid stability" as used herein is meant that the liquid portion of the material does not readily separate from the solid portion at body temperature, i.e., the material 15 appears to be a solid even though up to about 95% of It Is liquid. Liquid/solid stability is measured by centrifuging a sample of the material at 60,000 rpm for one hour at 100°F (37,8°C). Liquid/solid stability is defined as: 100% minus percentage of the material that separated as a liquid after 20 centrifuging.

The present invention is concerned with the rheology of the low calorie fat materials at body temperature (98.6°F, 37°C) because they must be stable and viscous at body temperature to eliminate a laxative side effect. However, the 25 measurements herein were done at 100°F (S7.8°C> as a matter of convenience and for easier calibration off instruments, and the invention is defined in terms of properties at 100°F (37.8®C). It is understood that measurements done at 100°F (37.8°C) are very close to measurements at body temperature, 30 they conservatively state the rheological properties at body temperature since a lower temperature increases the viscosity.

? The fat materials herein exhibit unexpected rh.eo.Iogy ©ad liquid/solid stability at body temperature. For example, specially synthesized intermediate melting sucrose fatty acid polyesters which are 121 solid and 88% liquid at body 5 temperature exhibit non-Newtonian pseudoptosis flow v properties, a*e very viscous and have excellent liquid/solid stability. This is in contrast to the properties of a mixture containing 88% of a liquid sucrose polyester and 12% of a solid sucrose polyester™ At body temperature the mixture of 12% solid sucrose polyester and 38% liquid, sucrose polyester separates into liquid and solid portions. Additionally, the mixture has a low viscosity. The specially synthesized sucrose polyesters, on the other hand, exhibit pseudoplastic flow and surprising viscosity and liquid/ solid stability at 15 relatively low levels of soSds.

A benefit of the low calorie fat materials* high viscosity and liquid/solid stability is that ingestion of the materials does not res'ait in an undesirable laxative side effect. Being viscous and stable, the materials pass from the digestive tract 20 through the anal sphincter in much the same manner as normal feces. Hence, the materials of this invention can be safely ingested without adding anti-anal leakage agents.

Another benefit accrues from the fact that the present fat materials are able to retain their high viscosity and 25 stability at relatively low solids content levels. When the compositions are ingested, less solids are perceived in the mouth, so the compositions taste less waxy.

The low calorie fat materials of this invention are thought to be homogenous systems. While not intended to be 30 bound by theory, evidence of networking between the solid crystals and liquid of the materials has been discovered which may be involved in the surprisingly high Squid/solid stability sad. viscosity of the materials at body temperature.

The present invention, then, relates to a composition of 35 matter comprising an edible, wholly or partially nondigestibte low calorie fat material having physical chemical properties 8 such that St has a non-Newtonian pseudoplestic rheology at 10O°F {37.8°C>. In particular, at 100°? (37.8«C) the,fat material has: (a) a viscosity of at least 0.25 Pe.s (2.5 poise) at a shear rate of 800 seconds-1, a viscosity of 5 at least 0.40 Pa.s (4.0 poise) at a shear rate of 100 seconds"', and a viscosity of at least 2.5 Pa.s (25.0 poise) at a shear rate of 10 seconds"1; (b) a yield point of at least 250 Pa (2,500 dynes/cm2); (c) a thioxtropic area of at least 0.20 x 10^ Pa.s"' (0.20 x 10 10s dyn®s/csn2-see. ) ; and (d) a liquid/solid stability of at least 50%.

Viscosity, yield point,, and thixotropic area are well known rheological properties, and can fee measured by use of an instrument such as a plate and cone viscometer (e.g., a 15 Ferranti-Shirley viscometer, manufactured by Ferranta Electric, Inc., 87 Modular Ave., Commack, NY 11725). The basics of rheology are discussed in Idscn, "Rheology: Fundamental Concepts," Cosmetics and Toiletries, Vol. S3, pp. 23-30 (July 1978). "Viscosity" Is a measure of the 20 internal friction resisting the movement of each layer of £Md as it moves past an adjacent layer of fluid. The "yield value" Is the amount of shearing stress that must be applied before a material will feegis to flow. Idson defines "thixotropy" as a reversible gel-sol-gel transition caused by 25 the building up of a definite structure within the material.

The gelled structure upon shaking ©r stirring becomes a sol, which when allowed to remain undisturbed, becomes gelled again.

To measure viscosity, yield point, and thixotropic area 30 of a sample of the fat material of this Invention, a plate and cone viscometer is used to record a rheogram, which is a plot of shear stress versus shear rate. Viscosity and yield point are calculated from points «a the rheogram curve, and the thixotropic area is the area within the curve (also fcssovm as 35 the "hysteresis Joop"). The discussion of this method in Idson is incorporated herein by reference. Additional details are provided below under the Analytical Methods section.

Preferably, at 100°F (37.8°C) the low calorie fat materials of this invention have a viscosity of at least 0 = 5 Pa.s (5 poise) at a shear rate of 800 seconds'"1, a viscosity of at least 2.0 Pa.s (20 poise) at a shear rate of 100 seconds-1, and a viscosity of at least 20 Pa.s (200 poise) at a shear rate of 10 seconds-1. The preferred yield point of the compositions is at least 500 Pa (5,000 dynes/cm^), and the preferred thioxtropic area is at least 0.75 x 10^ Pa.s-1 (0.75 x 10® dynes/cm^-sec.). Preferably, the compositions have a liquid/solid stability of at least 90%.

Most preferably, at 100°F (37.8°C) the low calorie fat materials have a viscosity of at least 0.8 Pa.s (8 poise) at a shear rate of 800 seconds-1, a viscosity of at least 3.0 Pa.s (30 poise) at a shear rate of 100 seconds-1, and a viscosity of at least 40 Pa.s (400 poise) at a shear rate of 10 seconds-1. The most preferred yield point of the compositions is at least 1500 Pa (15,000 dynes/cm^), and the most preferred thixotropic area is at least 1.00 x 10^ Pa.s-1 (1.00 x 10® dynes/cm^-sec.).

The preferred upper limit of the viscosity of the fat materials of this invention is 1 x 10^ Pa.s (1 x 10^ poise) at a shear rate of 10 seconds and 100 Pa.s (1,000 poise) at a shear rate of 100 seconds"1. The fat materials must have pseudoplastic flow properties as defined herein.

Iodine Value is a measure of the degree of unsaturation of fatty acids. The low calorie fat materials of this invention preferably have an Iodine Value of from 36 to 55. 1 0 The Solid Fat Content value (SFC) provides a reasonable approximation of the percent fay weight solids of a, particular fatty material at a given temperature. The present Sow calorie fat material preferably has a Solid Fat Content at 100°F C37.8°C) of at least 5%. Most preferably, the Sold Fat Contest at 100°F (37.8®C) Is at least 10%.

The low calorie fat material preferably has & complete melting poiat higher than 98„8°F (37®C).

The low calorie fat materials of the present invention are selected from sugar fatty acid polyesters and sugar alcohol fatty scid polyesters, aad mixtures thereof, the sugars and sugar alcohols containing from 4 to 8 hydroxy! groups.

Sugar or sugar alcohol fatty add polyesters comprise sugars or sugar .alcohols, and fatty adds. The term "sugar" is used herein in its conventional sense as generic to mono-and dieaccharides. The tern "sugar alcohol" Is also used in Its conventional sense as generic to the reduction product of sugars wherein the aldehyde or ketone group has been reduced to an alcohol. The fatty add eater compounds are prepared by reacting a monosaccharide. disaccharide or sugar alcohol with fatty adds as discussed below.

Examples of suitable monosaccharides are those opritiaS^iag <1 hydroxyl groups such as xylose, arabinose, and ribose; the sugar alcohol derived from xylose, i.e., xylite!» is also suitable. The monosaccharide erythrose is not suitable for the practice of this invention since it only contains 3 hydroxyl groups; however, the sugar alcohol derived from erythrose „ I.e. erythritol, contains 4 hydroxyl groups and is thus suitable. Among 5 hydroxy 1-containing monosaccharides that are suitable for use herein are glucose, mannose, galactose, fructose, and sorbose. A sugar alcohol derived fran fructose, glucose, or sorbose, e«g.„ sorbitol, contains 6 hydroxyl groups end is also suitable as the alcohol mdety of the fatty add ester compound. Examples of suitable 1 I disaccharides are maltose, lactose, and sucrose, all of which contain 3 hydroxyl groups. la preparing sugar or sugar alcohol fetty acid polyesters of the present invention a sugar or sugar alcohol compound 5 such as those identified above must be esterified with a mixture of fatty acids having from 8 to 22 carbon atoms. Examples of such fatty acids are caprylic, capric, lauric, myristic, myristoleic, palmitic, palmitoleic, stearic, oleic, ridnoleic, linoleic, linolenic, eleostearic, arachidic, 10 behenic, and erudc. The fatty adds can be derived from suitable naturally occurring or synthetic fatty adds and can be saturated or unsaturated, including positional and geometric isomers. The fat materials of this invention are mixed esters of fatty adds, rather than- esters of a single 15 type of fatty acid.

Fatty acids per se or naturally occurring fats and oils can serve as the source for the fatty add component in the S'iagar or sugar alcohol fatty acid ester. For example, rapeseed oil provides a good source for Cw fatty add. 20 C16-C,g fatty add can be provided by tallow, soybean oil, or cottonseed oil. Shorter chain fatty adds can be provided by coconut, palm kernel, or babassu oSls. Corn cfil, lard, ©live oil, palm ofl, peanut oil, safflower seed ell, sesame seed ©A, and sunflower seed oil, are examples of other natural oils 25 which can serve as the source of the fatty add component.

The sugar or sugar alcohol fatty add polyesters suitable for use herein can be prepared by a variety of methods well known to those skilled In the art. These method indude: transesterification of the sugar or sugar alcohol with methyl, 30 ethyl or glycerol fatty add esters using a variety of catalysts; acylation of the sugar or sugar alcohol with a fatty add chloride; acylation of the sugar or sugar aScdtol with a fatty add anhydride; and acylation of the sugar or sugar alcohol with a fatty add, per se. As an example, the 35 preparation of sugar and sugar alcohol fatty acid esters Is described in U.S. Fat. No. 2,831,854. 1 2 A characterising feature of the sugar or sugar alcohol fetty acid polyesters ?asef«J in this Invention is that they predominantly contain at least 4 fatty acid polyester groups. Sugar or stagey alcohol fatty acid polyester compounds that 5 contain 3 or less fatty acid ©star groups are digested to the intestinal tract much In the manner as ordinary triglyceride fats, but sugar or sugar alcohol fatty acid polyester compounds that contain four or more fatty acid ester groups are digested to a lesser extent and thus have the desired low 10 calorie properties for use in this invention.

Highly preferred low calorie fat materials. according, to this invention are sucrose fatty add polyesters. Preferred sucrose fatty add polyesters have the majority of their hydroxyl groups esterified with fatty adds. Preferably at 15 least 85%, and most preferably at least 95%, of the sucrose fatty acid polyesters are octaesters, heptaesters or hexaesters, and mixtures thereof. Preferably, no more than 35% of the esters are hexaesters or heptaesters, but &i least 60% 20 of the sucrose fatty add polyesters should be octaesters. More preferably, at least 70% of the polyesters are octaesters.

In order to provide the required physical properties, the sucrose fatty add polyesters of this invention are preferably 25 esterified with particular kinds of fatty adds. Preferably, at least SOI, and ssost preferably at least 90%, of of the fatty acids are mixtures of palmitic, stearic, oleic, linoleie, and behenic adds.

More specifically, the following is a preferred fatty acid composition: from 9% to 12% palmitic; from % to 53% stearic; from 19% to 43% oleic; from 2% to 17% Bnotdc; from ®% to 2% linolenic; from ®% to 2% arachidic; from 0% to 10% behenic; and from fi| ' to 2% ermeie.

I 3 The following fatty add composition is most preferred: from 9% to 12% palmitic; from 42% to 53% stearic; from 19% to 30% oleic? from 2% to 17% linoleic; from 0% to 21 Unolenic; from 0% to 2% arachidic; from 0% to 10% behenic; and from q% to 2% ®reeie.

The low calorie fat materials of the present Invention can be used as a partial or total replacement for normal triglyceride fat to any fat-containing food composition to 1 o provide low calorie benefits. !n order to obtain a significant low calorie effect, it is necessary that at least about 10% of the fat in the food composition, or 33% of the caloric value of the foode comprises the low calorie fat materials. On the other hand, very low calorie and thus'highly desirable food 15 compositions of the invention are obtained t-when the fat comprises "ap to 100% of the fat materials of this inventionp and from 25% to MO! of the calories.

The low calorie fat materials of the present invention, and particularly sucrose polyesters, are useful in a wide 2o variety of food and beverage products. For example, the fat materials can be used In the production of baked goods and baked good mixes, such as cakes, brownies, muffins, cookies, bar cookies, wafers, biscuits, pastries, pies, and pie crusts. Preferred cookies include sandwich cookies and chocolate chip 25 cookies, particularly the storage-stable dual-textured cookies described in U.S. Patent 4,455,333 of Hong ft Brabbs. The baked goods can contain fruit, cream, or other fillings. Other baked good applications include breads and rolls, crackers, pretzels, pancakes, waffles, ice cream cones and 30 cups, yeast-raised baked goods, pizzas and pizza crusts, and baked farinaceous snack foods.

The low calorie fat materials can be used alone or In combination with other regular or reduced calorie fats to make shortening and oil products. These products include 35 shortenings, margarines, lards, edible oils such as liquid oils and frying oils, cooking end salad ofls, popcorn ©2s, salad dressings, and [mayonnaise. Additionally, the fat [materials can be contained In foode that are fried In oil, such as Pringle's, potato chips, com chips, tortilla chips, other fried I 4 farinaceous snack foods, French fries, doughnuts,, fried pies (e.g., turnovers), crullers, and fried chicken.

Dairy products and artificial dairy products can also be made with the tow calorie fat materials. For example, they 5 are useful Sn the production of butter, ice cream and other fat-containing frozen desserts, yogurt, sad cheeses, including natural cheeses, processed cheeses, cream cheese, cottage cheese, cheese foods and cheese spreads™ The fat materials can be used to make milk, cream, sour cream, 10 buttermilk, and coffee creamer (frozen or powdered). Other dairy beverages and dairy desserts such as puddings can also toe made* The low calorie fat materials can be used as entrees or in frozen dinners, with or without meats. They can be used 15 in meat products such as hamburgers, hot dogs, frankfurters, wieners, sausages, bologna and other luncheon meats. Additionally, the fat materials are useful in canned meats, including pasta/meat products, stews, chili corn came, hashes, barbecues, sandwich spreads, and canned fish (e.g., 20 tuna or salmon in oil). Meat analogs made from textured vegetable protein can contain fat materials in place of the usual fat. The fat materials can also be used to make tofu and various kinds of protein spreads.

Among the many other uses for the present low calorie 25 fat materials are the production of sweet goods and confections, for example, candies, chocolates, chocolate confections, frostings and idngs, syrups, whipped toppings (frozen or aerosol), and cream fillings, fruit fillings, and other fillings. Synthetic nuts and nut butters can also be 30 made with the fat materials, especially peanut butter and sweetened nut spreads™ The fat materials are useful in various kinds of soups, dips, sauces (e.g. tartar sauce and barbecue sauce), and gravies. Poultry and livestock feeds, and pet foods, can be made with the fat materials. Lastly, 35 they can be used to make cooking sprays, egg substitutes, and vegetable product beverages.

I 5 The low calorie fat materials ere particularly useful in combination with particular glasses of food and beverage ingredients. For example, an extra calorie reduction benefit is achieved when the fat materials are used with noncalorie or reduced calorie sweeteners. Examples of sweeteners are aspartame, saccharin, acesulfame, alatane, thaumatin, dihydro-chalconee, cyclamate, sterioside, synthetic aBcoxy aromatics, such as dulcin and P-400®, suosan, miracuHn, monellin, • cyclohexylsulfamates, substitited imidazolines, n-substituted sulfamic adds, oximes, acesulfam-K, and rebaudioside-A, and peptides.

Various bulking agents are useful in combination with the low calorie fat materials in many food compositions. The bulking agents can be nondigestible carbohydrates, for example, poly dextrose, carboxymethylcellulose, carboxyethylceHulose, and tofu. Other suitable bulking agents include hydrocoBoids, starches, dextrins, maltodextrins„ polyols, including' sugar alcohols, e.g. gums, sorbitol and mannitol, and carbohydrates, e.g. lactose. •>A The low calorie fat materials can be used in combination with other noncaloric or reduced calorie fats, such as branched chain fatty acid triglycerides, triglycerol ethers, polycarboxylic add esters, sucrose polyethers, neopentyl alcohol esters, silicone oils/siloxanes, and dic&rboxylic acid esters. Other partial fat replacements useful in combination with fat materials are medium chain triglycerides, highly esterified polyglycerol esters, acetin fats, plant sterol esters, polyoxyethylene esters, jojoba esters, mono/triglycerides of fatty adds, and mono/diglycerides of short-chain dibasic 30 acids.

Food end beverage compositions can be made that combine the present 2.&w calorie fat materials with dietary fibers to achieve the combined benefits of each. By "dietary fiber" is meant complex carbohydrates resistant to digestion 35 by mammalian enzymes, such as the carbohydrates found in plant ceD walls and seaweed, and those produced by microbial 1 6 fermentation. Examples of these complex carbohydrates include brans, celluloses, hemicelluloses, pectinB, gums., and mucilages, seaweed extract* and biosynthetic gums. Sources of the cellulosic fiber include vegetables, fruits, seeds, S cereals, and man-made fibers (for examples, by bacterial synthesis). Commercial fibers such as purified plant cellulose, or cellulose fjoiar, can also be naedL Naturally occurring fibers include fiber from whole citrus peel, citrus albedo, sugar beets, citrus pulp and vesicle solids, apples, 10 apricots, and watermelon slags.

These dietary fibers may be in a crude or purified form. The dietary fiber used may be of a single type (e.g. cellulose), a composite dietary fiber (e.g. citrus albedo fiber containing cellulose and pectin), or some combination of fibers 15 (e.g. cellulose and a gum). The fibers can be processed by methods known to the art.

Vegetable proteins, e.g. soy protein, and other crude or isolated proteins are particularly useftil in combination with the present low calorie fat materials. Examples of vegetable 20 protein sources are soybeans, safflower seed, corn, peanuts, wheat, peas, sunflower seed, cottonseed, coconut, rapeseed, sesame seed, leaf proteins, keratin, algae and kelp, and single cell proteins such as yeast. If desired, animal protein sources can be used. These include animal proteins such as 25 those derived from milk, poultry, meat, and/or fish. A typical example of a suitable animal protein is egg albumin.

Of course, judgment must be exercised to make use of appropriate low calorie fat materials and combinations of the fat materials with other food ingredients. For example, it 30 would not make sense to use a combination off sweetener and fat material in a bland food product. The fat materials and fat material/ingredient combinations are used where appropriate, and in appropriate amounts.

Many benefits are obtained from the use of the low 35 calorie fat materials in food and beverage compositions, either when !"jsec! ©lone or combination with the ingredients discussed above. A primary benefit is the calorie reduction achieved when the fat materials are used as a total or partial fat replacement. Another benefit which follows from this use is that the total amount of fats in the diet is reduced. Foode 5 or beverages made with the low calorie fat materials instead of triglyceride fats will also contain less cholesterol, and the ingestion of these foods can lead to reduced serum cholesterol and thus reduced risk of heat disease.

A related benefit is that the use of the low calorie fat 10 materials allows the production of foods and beverages that are stable in terms of shelf stability and penetration stability. Tempering is usually not needed with many of the low calorie fat materials as it is with triglyceride fats. Compositions made with the fat materials have acceptable organoleptic 15 properties, particularly taste and texture.

Dietary foods can fee made with the low calorie fat materials, to meet special dietary needs, for example, of persons who are obese, diabetic, ©r hypercholesterolemic.

The fat miat@rl.ials can be a major part of a low-fat, 20 low-calorie, low-cholesterol diet. The fat materials can be used alone or is* combination with drug therapy or other therapy. Combinations of food or beverage products made with the low calorie fat materials can be used as part of a total dietary management regimen, based on one or more of 25 these products, containing the fat materials ate© ©r In combination with one or more of the above-mentioned ingredients, to provide one or more of the above-mentioned benefits.

It is known that certain fatty esters will inhibit the 30 absorption of cholesterol. Compositions in accordance with the present invention, ar® also useful for lowering-serum cholesterol by inhibiting the absorption of cholesterol without causing an anal leakage effect. This can be achieved by systesiically (generally, orally) \ 8 administering to animals susceptible to or afflicted with hypercholesterolemia successive therapeutically effective doses of the low calorie fat materials of the foregoing type. Generally the dosage Is from 0.1 gram to S grams of 5 the present fat materials.

Analytical Methods I. Rheology Measurements A. Sara ale Preparation Mm —I , Pi —11 — ■ — . 'O The low calorie fat material is melted in a microwave 10 oven at from I50°F <SS°C} to 170°? (77°C). This takes approximately 2 minutes. The melted fat material is held at 100°F ± 5°F (37.8gC ± 3°C), and a 3 gram sample is weighed fcsto a Solo plastic souffle cup. Th® sample is then allowed to recrystalUze at 1O0°F ± 5°F (37.8°C + 3®C) for 24 15 hours. After the 24 hour time period has elapsed, the sample is taken to the viscometer in an insulated evp and the viscosity is measured.

B. Ferranti-Shirley Viscometer Operation Procedure A Ferranti-Shirley viscometer is used for the viscosity, 20 yield point, and thixotropic area measurements. A ©one is put into place, and the viscometer temperature is adjusted to 100°F (37.8°C). The chart recorder is calibrated, and the gap between the cone and plate is set. The cone speed is checked, and the cone and plate temperatures are equilibrated 25 to 100°F (37.8°C). The panel controls are set. Sufficient sample is placed between the plate and the cone so that the gap is completely filled. The temperature is allowed to stabilize at 100°F C37.8°C) for about 30 seconds, and then the cone rotation and recording ere started. A rheogram for 30 the fat material is recorded and analyzed to determine the viscosity, yield point, and thixotropic area. Viscosity is -1 -! measured at shear rates of 800 seconds „ 100 seconds and 1© seconds-*.

I 9 IS. Liquid/Solid Stability Measurement The sample Is heated unta It completely melts and is thoroughly mixed. The sample is then poured into centrifuge tubes of 100°F ± 5°F (37.8°C ± 2.8°C). The samples than are allowed to recrystal1ise for 24 hours at 100°F ± 5°F {37.8°C ± 2o8°C). The samples are then centrifuged at 60,000 rpm for one hour at 37°C. The percent liquid separated is then measured by comparing the relative heights of the liquid and solid phases.

III. Solid Fat Content Measurement Before determining SFC values, the fat material sample.is heated to & temperature oi 130°F (70°C) or higher for at least 0.5 hours or until the sample Is completely melted. The melted sample is then tempered at a temperature of 40°F (4.4°C) for at least 72 hours. After tempering, the SFC value of the fat material at a temperature of 10Q®F (37.8°C) and other tempering is determined by pulsed nuclear magnetic resonance (PNMR). The method for determining SFC values of a fat by PNMR is described in Madison and Hill, J. Amer. Oil. Chem. Soc.. Vol. 55 (1978). pp. 328-31.

The foBowing Example. I is intended to be further illustrative . 2 0 Example I Methyl eaters of a fully hydrogenated ©oy oil and a touch-hardened soy oil, blended in a 55/4.5 ratio CI® kg), and 2 kg. of en 15 wt. percent solution of potassium hydroxide in 5 methanol ar® mixed In a stainless steel batch reactor. This mixture is then heated to 88°F (30°C) with agitation for 1 to 2 hours at atmospheric pressure. During this time, s portion ©f the methyl esters are saponified™ A vacuum I© then puled on the system to remove the last traces of methanol. 10 Powdered sucrose (3 Kg.) is added to the soap/ester mixture to give a 5;1 molar ratio of ester to sucrose. Potassium carbonate Is then added to the mixture (approx. 0.5 v/t. percent of the reaction mix) to catalyse the transesteriflcation. This mixture Is agitated end heated 1 5 under vacuum at about 275°F (135°C> for up to 8-1/2 hours to form the mono-, dl- and trisucrose esters. Small quantities of tetra- and pentaesters are also formed during this stage. Additional methyl ester (19.5 kg) which has been 2 1 preheated to 275°F (135°C) is added to bring and maintain the (motor ratio of the ©stars to sucrose to 12:1. Mh&tt ■ the reaction conditions stabilise at 275°F (135°C), a nitrogen sparge is used to improve agitation and promote methanol 5 stripping. As the reaction occurs, the reaction mixture becomes xriisecws and then thins out. This second reaction stage lasts approximately 4 to 8 hours.

After the reaction mixture has become thin, at as cooled to between 149®F (65°C) and I85°F <85°C)» Th© crude 10 reaction mixture Ss agitated with a dilute solution of methanol, sodium chloride and water. The volume of this wash solution is equal to 20% to 40% of the reaction mixture vdlume. The mixed phases are then allowed to settle for approximately 30 to 60 minutes. The lower settled phase' which contains the 15 soaps, excess sugars and methanol is drawn off and discarded. The upper settled phase which comprises the refined sucrose polyesters is washed again. Usually 2 to 4 washes are used.

The sucrose polyesters are then washed with a 1% glacial 20 acetic add in water solution at 10% to 20% of the volume of the reaction mix. TMs is followed by water wash of the same volume.

The reaction mix is then dried to remove moisture at I7S°F (80°C) under 10 mm Hg or less vacuum for 30 to 60 25 minutes. FSttrol 105 (0.5 wt. percent), and a filter aid (0,5 wt. percent) are added and the mix is agitated at 167°F (75°C) to I3S°F (85°C). The slurry Is separated by filtration or other means until there is less than 0.1 wt. percent Sines. The Squid is then passed through a 1 micromillimeter filter. 30 The refined and bleached reaction mix is put into & -stainless steel" batch reactor to distill off the buISc of the methyl esters. The distillation pSace at 3?4®F (190<>C) to 482°F (250°C) under approximately 5 mm Hg ©ff vacuum. This step is complete when it is visually evident that th© 35 distillation has slowed down. 2 2 The sucrose polyester is then deodorized In a stainless steel batch deodoriser or other suitable device at 374°F (190°C) to 482°F (250°C) under a vacuum of about 5 sun Hg with steam sparging. Deodorisation is continued until the 5 methyl ester content as below tfii) ppia. The deodoriser contents ar© then cooled while using inert gas sparging. After cooling to 149°F (65°C), the deodorizer is brought to atmospheric pressure. The sucrose polyester Is stored in clean stainless steel drums.

This produces a sucrose polyester product having the fatty acid composition specified in Table I. Kheology and effectiveness at preventing laxative side effect are listed in Table 2.

The results shown in Tables 1 and 2 illustrate that X5 sucrose polyesters prepared according to Example 1 have the properties of the low calorie fat materials of the present invention. The third column in Table 1 shrnvs the properties of a liquid sucrose polyester prepared according to a method known to the art, and not fatting within the present 20 invention.

Table 2 compares the rheology and effectiveness at preventing laxative side effect of the two samples. Example 1 has rheological properties according to this invention; the liquid sucrose polyester does not. The liquid 25 sucrose polyester results in a 15% oil loss when ingested. By contrast, the sucrose polyesters prepared in Example 1 result in 0% oil loss, showing that they are very effective at eliminating laxative side effect.

Sucrose Polyester Composition Example I Polvestes* Fatty Acid Comoosition Estei * 2.3 9.4 50.8 2 0.4 14.8 0.3 0.8 1.4 i*5 •a a A « "S 8.8 5.7 45.6 31.7 ®„4 0.® 0.0 110 Distribution % ft Oct® 79.0 71.1 Hepte 19. ,2 24.0 Hexa "i™8 4.9 Penta 0.1 0.1 < Penta 0.1 0.1 SFC Profile % 8. ■s 50°F.(10.0°C) 64. S 0 70*F.(21.1°C) 53.® 0 80°F.(26.7°C) 43.0 0 92 °F.(33.3°C) t*t <S> cu § 105 aF. (40.6°C) "5 1 (W (» U a 38.81? „(37„0°C) Q DSC Behavior */f^ °c.

Complete Melt Point 42.5 -20,„® Maximum Melt Point 39,4 -35.0 Heat of Fusion 11 *8 .S TABLE 11 EFFECTIVE; . Example 1 INEFFECTIVE: Liquid Sueroee Polyester Comparison of Physical Properties of the Sucrose Polyesters with Effectiveness Against Laxative Side Effect LSE Effectiveness 00 Loss (%} Rheology Viscosity Pa.s (poise 3 Yield Point Thixotropic 2 Pa (dynes/cm ) Area 8QQ rf (sec. 100 (see, ^3 (sec* Pa.s -1 Liq/Solid Stability (100%-% Sep.) (dynes/cm -see*) ic 1.03 4.86 46.2 1749=6 1,658.10 (10.3) (40,8) (482) (17,498) (1.858 x 1Q6) 100 0.21 0.21 0.2 IS (2.1) (2,1) (2) None None -NA-

Claims (10)

2 5 CMIMS

1. A low calorie fat composition of natter comprising an edible, wholly or partially non-digestible low calorie fat material selected from sugar fatty acid polyesters, sugar 5 alcohol fatty acid polyester© and mixtures thereof, the sugars and sugar alcohols containing from•4 to 8 hydroxyl groups wherein the sugar fatty acid polyesters and sugar alcohol fatty acid polyesters have at least 4 fatty acid group©,, wherein the fatty acids are mixtures of fatty acids containing from 8 to 22 10 carbon atoms,, wherein the sugar fatty acid polyesters that are sucrose fatty acid polyesters have an octa ester content of at least 70% , ancl herein the fat has, at 100°F (37.8°C) : (a) a viscosity of at least 0.25 Pa.s (2,5 poise) at a shear rate of 800 seconds"1, a viscosity of at least 0.4 Pa.s 15 (4 poise) at a shear rate of 100 seconds'*1, and a viscosity of at least 2.5 Pa.s (25 poise) at a shear rate of 10 seconds"1J a yield point of at least 250 Pa (2500 dynes/cm2) a thixotropic area of at least 0-20 x 10s Pa.s"3-20 (0.2 x 10® dynes/cm2-sec) (d) a liquid/solid stability of at least 504 defined .as the weight percent of a sample not separating as a liquid after centrifuging at 60,000 RPH for l hour at 37.S°C.

2. A composition, according to Claim 1 having a viscosity of " 1 25 at least 0.5 Pa.s (5 poise) at a shear rate of 800 seconds , a viscosity of at least 20 Pa.s (200 poise) at a shear rate — 1 of 10 seconds 2 6

3. A composition according to either one of Claims 1 and 2 2 having a yield point of at least 500 Pa (5000 dynes/cm ) .

4. A composition according to any one of Claims 1-3 having a thixotropic area of at least 0.75 x 10^ Pa.s""1 5 (0,75.10^ dynes/cm^-sec).

5- A compos it ion according to any one of Claims 1-4 having a liquid/solid stability of at least 90%.

6. A sucrose fatty acid polyester low calorie fat composition according to any one of Claims 1-5 wherein at 10 least 80%, preferably at least 90% by weight of the mixture of fatty acids comprises a mixture of palmitic, stearic, oleic, linoleic and behenic acids.

7. h low calorie fat composition according to Claim S wherein the mixture of fatty acid comprises fro® 94 to 12% 15 palssitic acid, from 354 to S34 stearic acid,, fron 194 to 434 oleic atcidt, from 2% to 174 linoleic acid, from 0% to 2% linolenic acid, from 0% to 2% arachidic acid, froa 0% to 10% behenic acid and froa 04 to 2% erucic acid.

S. A low calorie fat-containing food composition comprising 20 non-fat ingredients and fat ingredients, wherein from 104 to 100% of the total fat ingredients is a composition according to any one of Claims 1~7»

9. A composition according to Claim 1, substantially as hereinbefore described and exemplified. 25

10. A low calorie fat-containing food composition according to Claim 8, substantially as hereinbefore described and exemplified. F. E. KELLY & CO., AGENTS FOE THE APPLICANTS.