Nabisco, Inc.

Nabisco Brands, Inc.

Michael S Otterburn

Edward L Wheeler

John W Finley

Michael M Chrysam

Gilbert A Leveille

Lawrence P Klemann

Ronald P D'Amelia

Allan D Roden

Turiddu A Pelloso

Peter S Given, Jr

Harry Levine

Paul R Mathewson

Lynn C Haynes

James B Taylor

Ruth A Yost

Denise Zook

Thomas M Richar

Richard L Antrim

Louise Slade

Jan Karwowski

Henry C Spanier

James E Roe

Felice Scaglione

Anna M Magliacano

Patricia Verduin

Bernhard V Lengerich

Carolyn Louise Wilhelm

Peter S Given, Jr,

Randall T Deihl

Lisa R Beehler

Stuart A Craig

Leif Solheim

Wayne Steensen

Gilbert A Leveilla

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

Breath freshening, dry pet foods, e.g., pet biscuits are prepared by topically applying a breath freshening amount of a water-soluble zinc salt to a farinaceous-based baked or cooked pet food. The amount of the water-soluble zinc salt is sufficient so that said topically-applied water-soluble zinc salt contains from about 2 mg to about 6 mg of zinc ion per 10 gm of the breath freshening pet food. Consumption of the dry pet food controls the malodorous breath of the animal. Rawhide chew coated in the same manner also provides breath freshening when chewed.

Pet foods with water-soluble zinc compound coating for controlling

The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10% to about 16% crystal modifier fats that are triglycerides bearing one short C.sub.2 to C.sub.4 acid residue and two long, saturated C.sub.16 to C.sub.22 fatty acid residues per molecule. The modified diacetin fats, which exhibit improved snap, gloss, hardness, bloom resistance, and mold release, are suitable for use in edible coatings, especially confectionery coatings.

Crystal modifiers for diacetin fats

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

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

The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.

Production of crackers with reduced or no added fat

A heat- or microwave-activated browning composition is prepared for coating a food product to produce surface browning on exposure to heat or microwave energy. A method of browning a food product includes the steps of coating a food product with a microwaveable browning composition and subjecting the coated product to heat or microwave energy. The microwaveable browning composition includes at least one liposome-encapsulated Maillard browning reagent. A basic amino acid is encapsulated in the aqueous interior of the liposome. A reducing sugar is dissolved in the external aqueous phase of the liposome. The external aqueous phase may also contain a film-forming material. The Maillard browning reaction is triggered by heat or microwave energy. This heat or microwave energy causes the liposomes to rupture, releasing amino acid to react with reducing sugar, producing Maillard browning products. If a basic amino acid is used, the reaction is further catalyzed by a rise in pH of the external aqueous phase upon release of the amino acid from the liposome. Furthermore, phospholipids (from which the liposome vesicles are made) can enhance the extent and rate of Maillard browning product formation.

Microwave browning composition

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Randolph, NJ, United States of America

Michael S Otterburn