The Procter Gamble Company

John R Baginski

Timothy B Guffey

Jeffrey John Kester

James C Letton

Joseph J Elsen

David John Weisgerber

Paul Seiden

Deborah Jean Back

Albert M Ehrman

Bryan L Madison

Christian A Bernhardt

James B Hirshorn

Peter D Orphanos

William H Goodpastor

Reduced fat and calorie pourable shortenings, cooking oils, salad oils or similar compositions are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also have good temperature cycling stability and they impart good organoleptic properties to foods prepared with them. Also disclosed are relatively clear oils with reduced calories, All these pourable compositions comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil and, optionally, a digestible oil and/or a hardstock fat.

Reduced calorie pourable shortening, cooking oils, salad oils or like

Fatty acid esters of polyols having at least 4 hydroxyl groups wherein the fatty acid groups consist essentially of: (1) long chain unsaturated fatty acid radicals containing at least 12 carbon atoms or mixtures of said unsaturated radicals with saturated fatty acid radicals containing 2 to 12 carbon atoms, and (2) long chain saturated fatty acid radicals containing at least 20 carbon atoms, wherein the molar ratio of (1):(2) is from 1:15 to 2:1 and wherein at least 4 of the hydroxyl groups of the polyol are esterified. The compounds are useful as nondigestible substitutes for solid fats in foods.

Solid, nondigestible, fat-like compounds and food compositions

The present invention relates to intermediate melting sucrose fatty acid ester compositions that are capable of rapid crystallization from a melted state. The compositions comprise 60% to 97% by weight intermediate melting sucrose fatty acid esters and 3% to 40% hardstock triglycerides or hardstock polyol fatty acid esters. Preferably the average fatty acid chain length of the hardstock material fatty acids is not less than the average fatty acid chain length of the intermediate melting sucrose ester fatty acids. The sucrose fatty acid esters are characterized by their rheology, liquid/solid stability, iodine value, and solids at body temperature. Rapid crystallization of the esters is useful in preventing anal leakage, and it could also translate into a reduction of post-hardening in shortenings and margarines, and into improved high temperature stability and temperature cycling stability as may be encountered during distribution of these products to the end user.

Sucrose fatty acid ester compositions and shortenings and margarines

An improved dauber having a applicator pad which may have its central portion radially tensioned or which pad may have a predetermined degree of looseness. The improved dauber comprises a discrete retaining ring which is forced into a U-shape channel of the dauber along with the peripheral portion of the pad so that the peripheral portion of the pad is secured intermediate at least a portion of the retaining ring and an adjacent portion of the wall of the U-shape channel. Also, the peripheral portion of the pad may be partially wrapped about the retaining ring to provide more resistance to being loosened by rubbing. The retaining ring may comprise shaped portions such as serrations, teeth, hooks, or points which engage the peripheral portion of the pad during assembly of the dauber so that the central portion of the pad may become radially tensioned. The retaining ring and the peripheral portion of the pad are locked in the U-shape channel by substantially closing the channel.

Dauber and method of assembly

Growing community of inventors

Loveland, OH, United States of America

John R Baginski