Curtice Burns, Inc.

Jeffrey M Root

Richard S Meyer

Michael L Campbell

Daryl B Winter

Barry G Swanson

Casimir C Akoh

A method for producing alkyl glycoside polyesters comprising admixing a lower acyl ester alkyl glycoside, a fatty acid lower alkyl ester, and an alkaline metal catalyst to form a reaction mixture. Thereafter, the reaction mixture is heated to a reaction temperature and maintained at that temperature for a predetermined period of time. A low vacuum is drawn over the mixture. Yields of on the order of 95% to 99% can be achieved in accordance with this method. Novel fat substitute food compositions containing alkyl glycoside fatty acid polyesters are produced in accordance with this present invention. The alkyl moiety may be unsubstituted or substituted by from 1-3 free hydroxyl groups or fatty acid esterified hydroxyl groups.

Alkyl glycoside fatty acid polyester fat substitute food compositions

A fat substitute food composition containing a polysaccharide fatty acid polyester in place of from about 0.5% to about 95% of the total fat content of the food composition is disclosed. The polysaccharide is a polymer of at least three monosaccharides and has at least four fatty acid ester groups, each fatty acid portion having from 4 to 24 carbon atoms.

Polysaccaride fatty acid polyester fat substitutes

Low calorie foods are produced by substituting for the triglyceride fats normally found in foods or food products, a fat substitute comprising an alkyl glycoside fatty acid polyester, the polyester having at least 4 fatty acid ester groups, wherein each fatty acid has from 4 to 24 carbon atoms, and wherein the alkyl glycoside moiety comprises a saccharide portion and an alkyl portion, the alkyl portion having from 1 to 24 carbon atoms.

Process for producing low calorie foods from alkyl glycoside fatty acid

Alkyl glycoside fatty acid polyesters having at least four fatty acid ester groups being both saturated and unsaturated and having 4 to 24 carbon atoms wherein the alkyl glycoside moiety comprises a saccharide and an alkyl portion are suitable for use as a low calorie fat substitute food composition.

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Tacoma, WA, United States of America

Jeffrey M Root