The Procter Gamble Company

Robert D Feeney

Robert Lawrence Prosise

Raymond Louis Niehoff

Joseph McGrady

James C Letton

David Alan Volker

Fatty acid esters of sucrose wherein the fatty acid groups consist essentially of short chain fatty acid radicals containing from 2 to 10 carbon atoms and long chain fatty acid radicals containing from 20 to 24 carbon atoms in a molar ratio of short chain:long chain radicals of 3:5 to 5:3, the said esters having a degree of esterification of about 7 to 8. The compounds are useful as nondigestible substitutes for solid fats in foods.

Solid, nondigestible, fat-like compounds

Improved fried food potato-based products are formulated by the addition of certain water absorbent cellulosic fibers (hereinafter 'fibrous cellulosic material'), preferably those high in pectin (hereinafter 'cellulosic absorbent material'), most preferably Modified Citrus Absorbent Material (hereinafter 'MCAM') or sugar beet pulp absorbent material (hereinafter 'SAM') to the dough thereof to achieve increased workability of said dough after mixing and storage, and enhanced texture and flavor of said fried foods after frying. In addition, increased retention of crispness after the microwave reheating thereof in a fry-freeze-microwave cycle is accomplished. Most preferred fiber source is the highly pectinated cellulosic fiber MCAM, derived from citrus albedo, and is added to the potato-based dough in an amount approximately equal to 6% by weight.

Potato based dough containing highly pectinated cellulosic fibers

The present invention relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.

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West Chester, OH, United States of America

Robert D Feeney