Nabisco Brands, Inc.

Nabisco, Inc.

Other

Peter T Jacklin

Ronald P D'Amelia

Lawrence P Klemann

John W Finley

Anthony Scimone

Richard A Reggio

Oscar Chantre

Michael Ferrotti

Lana E Janes

Extended polyvinyl alcohol fatty acid esters comprise a new class of edible fat mimetic compounds. These esters, which are, structurally, polyvinyl alcohols having methylene groups between the carbon-carbon backbone and pendant hydroxyl groups that have been partially or fully acylated with fatty acids, are low molecular weight polymers having the following general formula ##STR1## where N=5 to 100,

Extended polyvinyl alcohol esters as low calorie fat mimetics

Novel fat mimetic compounds and their uses in food compositions are disclosed. These compounds comprise a backbone to which is attached one hydroxyl group acylated with a fatty acid, forming a pendant carboxy substituent (--O.sub.2 C--R', where R' is an aliphatic group having 1 to 30 carbons), and one carboxylic acid group esterified with a fatty alcohol, forming a pendant carboxylate substituent (--CO.sub.2 R', with R' as defined above).

Carboxy/carboxylate disubstituted esters as edible fat mimetics

Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterfication of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or oleyl chloride, by the transesterification between low molecular weight polyvinyl alcohol and methyl oleate, or by the interesterification between low molecular weight polyvinyl acetate and methyl oleate, is a preferred edible fat replacement.

Polyvinyl oleate as a fat replacement

Chewing gum is made in a direct one-step process by mixing together at about 50.degree. to 100.degree. C. in weight %,

Composition and process for one-step chewing gum

Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterification of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or oleyl chloride, by the transesterification between low molecular weight polyvinyl alcohol and methyl oleate, or by the interesterification between low molecular weight polyvinyl acetate and methyl oleate, is a preferred edible fat replacement.

Growing community of inventors

Lafayette, NJ, United States of America

Peter T Jacklin