Nabisco, Inc.

Nabisco Technology Company

Michael M Chrysam

Michael S Otterburn

Edward L Wheeler

Turiddu A Pelloso

Gilbert A Leveille

Lawrence P Klemann

John W Finley

Ronald P D'Amelia

Allan D Roden

Peter S Given, Jr

James B Taylor

Joanne Sullivan

Carolyn Louise Wilhelm

Thomas M Richar

Gilbert A Leveilla

Peter S Given, Jr,

Fat products containing high stearic acid soybean oil blended with other processed or unprocessed oils or fats and having a solids content of at least about 4%, preferably at least about 6%, at 8.degree. F. and a solids content of at least about 1% at 92.degree. F. are disclosed. The blend may be a simple mixture of high stearic soybean oil with processed or unprocessed fats, an interesterified blend, or a combination of these. Preferred products contain no hydrogenated fat.

High stearic acid soybean oil blends

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

High linolenic edible oils such as soybean oil and canola are stabilized by blending the oils with rice bran oil in amounts effective to render the oils stable to oxidation. Preferred embodiments employ from about 0.5% to about 10%, more narrowly from about 2% to about 5%, by weight rice bran oil specially processed to retain unsaponifiable matter. In one embodiment, physically refined rice bran oil is used. The natural stabilized oil is especially useful as a spray oil for crackers, nuts, chips, and other snack products.

Rice bran oil antioxidant

Margarines and shortenings are improved by employing a blend of 75 to 25% of an edible oil as a liquid oil component, and, as a hardstock component, 25 to 75% of a substantially fully hydrogenated oil bearing C.sub.16 to C.sub.24 acid residues, wherein at least about 15% of the C.sub.16 acid residues in the hydrogenated oil are replaced by the short acids acetic acid, propionic acid, butyric acid or a mixture of any of these acids. The levels of transunsaturated fatty acids and palmitic acid are reduced, and the products also have reduced caloric densities.

Low-palmitic, reduced-trans margarines and shortenings

Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid, propionic and/or butyric acid residues, and long, saturated C.sub.16 to C.sub.24 fatty acid residues. Especially preferred are triglycerides exhibiting a solid fat index at 70.degree. F. of at least about 50%, more preferably at least about 60%, and at least about 40%, more preferably at least about 50%, at 80.degree. F. One preferred embodiment contains triglycerides wherein at least about 75% of the long acid residues are stearic acid or longer residues and the short residues are mixtures of acetic acid and propionic acid residues, acetic acid and butyric acid residues, or a mixture of acetic acid, propionic acid, and butyric acid residues. The spray oils are low in calories and oxidation resistant.

Edible spray oil

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.

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Blairstown, NJ, United States of America

Michael M Chrysam