Fat compositions for use in food

Abstract

Fatty acid esters, such as the unsaturated fatty acid esters of sterols and / or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crystallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensory properties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed with the sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid esters reduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level, especially the LDL-cholesterol.

Description

[0001] This invention relates to edible food compositions. More particularly, this invention relates to food compositions containing certain fat-like esters having the physical characteristics of, but which are less readily digested or absorbed than harmful triglyceride fats such as saturated fats and trans-unsaturated fats contained in hardstock of prior used fat blends. These fat-like esters are substituted for some part of the hardstock as texturizers in the food.[0002] Fats constitute a substantial portion of the total calories in the human diet. In many individuals, fats contribute as much as 40% of the calories consumed. Fat is an important source of energy and contains essential fatty acids, such as linoleic and linolenic acids. Fat is also a carrier for fat-soluble vitamins and other nutrients. In addition to its functional properties, fat is often used to improve the overall quality of foods, including color, texture, structure, flavor and mouthfeel. However, in recent deca...

AI Technical Summary

Benefits of technology

This approach effectively reduces the absorption of harmful fats while maintaining the desired texture and sensory properties of fat-containing products, offering a healthier fatty acid profile with increased levels of unsaturated fats and reduced levels of saturated and trans-unsaturated fats.

Problems solved by technology

However, in a number of food products, the complete substitution of saturated fats with unsaturated fats leads to other problems.

Thus, the higher melting fats cannot readily be replaced by the more desirable unsaturated fats without loss of texture.

However, there was no disclosure as to the use of such compositions as texturizers in the solid fat portion of a fat blend.

All of these approaches have certain drawbacks that make them less than a complete solution to the problem of removing harmful fats from food products while maintaining the sensory qualities imparted by those fats when present in the products.