Nabisco Brands, Inc.

Nabisco, Inc.

Other

Nabisco Technology Company

John W Finley

Lawrence P Klemann

Anthony Scimone

Michael S Otterburn

Edward L Wheeler

Ronald G Yarger

Ronald P D'Amelia

Allan D Roden

Michael M Chrysam

Turiddu A Pelloso

Peter S Given, Jr

Gilbert A Leveille

Harry Levine

Lynn C Haynes

Robert R Thulin

Clemence K Dartey

Ruth A Yost

Denise Zook

Henry E Arciszewski

Paul R Mathewson

Peter T Jacklin

Richard H Biggs

Patricia Verduin

Bernhard V Lengerich

Joseph Lupia

Gilbert A Leveilla

Peter S Given, Jr,

Robert O Finley

John H Cargill

Hamed A Faridi

Mixtures of liquid sucrose fatty acid esters comprise an improved class of physiologically compatible fat replacements for foods. The compositions melt cleanly at 95.degree. F. or below and comprise at least 35 percent of a mixture of tetra-, penta- and hexa- esters.

Physiologically compatible liquid sucrose esters as low calorie fat

A snow jack for use with snowmobiles or other off-road vehicles includes a telescoping upright structure with a ratchet and pawl lifting mechanism removably connectible at its top. A strap with a hook extends from the lifting mechanism to engage the snowmobile. The lower telescoping member has a reinforcing fiberglass core. The telescoping members may be secured relative to each other to facilitate height adjustment. Brackets are also provided to attach the upright structure to the running board of the snowmobile.

Off-road snow jack

Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

Reduced calorie triglyceride mixtures

Diol lipid analogues, notably fatty acid diesters of various dihydric alcohols containing 4 to 10 carbon atoms, are physiologically compatible fat replacements for edible compositions. Preferred compounds are partially digestible.

Diol lipid analogues as edible fat replacements

The present invention relates to nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-digestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nut products have the organoleptic character of full fat nut products but a much lower calorie content.

Low calorie nut products and process of making

Ester- and alkoxy-extended ester derivatives as edible fat mimetics for food compositions are disclosed. These compounds have aliphatic two- to twelve- carbon backbones to which are attached at least one fatty acid in ester linkage and at least one fatty acid or fatty alcohol in hydroxycarboxylate-, dicarboxylate-, ethoxylate- or propoxylate-extended ester linkage. Preferred compounds are partially digestible.

Extended ester derivatives as low calorie fat mimetics

Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

The present invention relates to nuts and nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the nuts and then either contacting them or combining (i.e., mixing) them with a non-digestible or partially digestible triglyceride material which includes a triglyceride bearing one long chain fatty acid residue and two short chain fatty acid residues. The resulting nuts and nut products have the organoleptic character of full fat nuts and nut products but a much lower calorie content.

Product and process of making low calorie nuts

Siloxy ester derivatives, notably compounds having a two-to twelve-carbon backbone to which is attached one to five fatty groups in ester or reversed ester linkage, and one or two siloxy groups each bearing three pendant aliphatic, ether, or ester groups, comprise a new class of edible fat mimetics. These compounds have the general formula ##STR1## where B is an aliphatic group having 2 to 12 carbons, X is an alkyl or oxaalkyl having 1 to 18 carbons (or mixtures thereof), or an ester group of the formula --O--(CO)--R, R is an aliphatic group having 1 to 29 carbons, m is 1 or 2, and n+p is 1 to 5. Methods of using the new fat mimetics and food compositions incorporating them are disclosed.

Siloxy ester derivatives as low calorie fat mimetics

The use of inter- and intra-molecular ester bridges of the formula

Use of ester-bridged side chains to suppress caloric availability of fat

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Whippany, NJ, United States of America

John W Finley