Nabisco Brands, Inc.

Nabisco, Inc.

Ronald G Yarger

Lawrence P Klemann

John W Finley

Xiaoming You

Louise Slade

Ronald P D'Amelia

Anthony Scimone

Edward L Wheeler

Robert M Sauer, Jr

Daniel Akkaway

Juan A Menijvar

Jeffery T Galbraith

Denise Deming

Joseph Lupia

Haresh P Madera

Particulate cellulosic material such as microcrystalline cellulose, .alpha.-cellulose, and/or cellulose acylated with C.sub.2 to C.sub.24 aliphatic acids to a degree of substitution of about 0.05 or less, and mixtures thereof, are physically coated with an edible hydrophobic polymer to provide low calorie flour/starch replacements for edible compositions. Typical coating polymers include cellulose esters of one or more C.sub.2 to C.sub.24 aliphatic acids; cellulose ethers such as methyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, natural waxes such as carnauba wax, candelilla wax, rice bran wax, bees wax, and mixtures of these; petroleum waxes such as polyethylene and paraffin waxes; proteins, preferably hydrophobic, such as zein, glutenin and the like, and mixtures thereof. In preferred embodiments, the low calorie flour replacements are made in a hot melt process with intense mixing in the absence of emulsifiers and gums. Some embodiments of the invention are particularly useful as low calorie flour replacements for baked products such as cookies.

Physically coated cellulose as low calorie flour replacements

Cellulose is surface-modified by coating and/or acylation with C.sub.2 to C.sub.24, in some cases primarily C.sub.6 to C.sub.22, or more narrowly C.sub.16 to C.sub.20, aliphatic acids, to obtain cellulose esters exhibiting a degree of substitution of about 0.05 or less, preferably about 0.01 or less. The surface-modified cellulose is used as a low-calorie carbohydrate replacement in edible compositions having a carbohydrate component. Baked food products such as cookies employ the low-calorie ingredient in place of a starch ingredient in some preferred embodiments. In some of these embodiments, cookies formulated with surface-modified cellulose further contain a spreading ingredient such as polydextrose; in these, the cellulose esters help to control the spread as well as provide calorie reduction. In these and other embodiments, the food products can also contain reduced fat or a low calorie fat substitute and/or an artificial sweetener to provide further calorie reduction.

Surface-modified cellulose as low calorie flour replacements

Acylated amino acid ester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds are derived from amino acids and contain one amino group acylated with a fatty acid or fatty acid derivative, one carboxylic group esterified with a fatty alcohol or a fatty alcohol derivative, and, optionally, a free or derivatized amino acid side chain. Many of the compounds can be represented by the following formula: ##STR1## where A is a hydrocarbyl group derived from an amino acid, X is a free or derivatized amino acid side chain, n is 0 or 1, and R and R' are aliphatic, ether or ester groups. Preferred compounds have one side chain and are partially digestible, achieving reduced caloric value and reducing problems associated with non-metabolizable fat substitutes.

Acylated amino acid ester derivatives as low calorie fat mimetics

Primary amide esters, ester amide derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 6 carbons,

Primary amide esters as low calorie fat mimetics

Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as amide linked fat mimetics, consist of fragments bearing ester, ether, and/or amide groups joined by an aliphatic or alicyclic group through at least one amide linkage. These complex amide linked fat mimetics may be partially broken down in the body to produce digestion residues which are substantially nondigestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacements for fats and oils for most food applications.

Amide linked low calorie fat mimetics

Amide/amine ester derivatives of the general formula: ##STR1## where B is an aliphatic group having 2 to 6 carbons,

Amide/amine ester derivatives as low calorie fat mimetics

Amine ester derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons, each R is, independently, an aliphatic group having 1 to 30 carbons,

Amine ester derivatives as low calorie fat mimetics

Amide ether derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons,

Amide ether derivatives as low calorie fat mimetics

Primary amide esters, ester amide derivatives of the general formula: ##STR1## where B is an acyclic aliphatic group having from 2 to 6 carbons,

Secondary amide esters of the general formula ##STR1## where A is an organic radical having 2 to 6 carbons, m=1 to 3,

Secondary amide esters as low calorie fat mimetics

Triol triester derivatives, notably compounds having a four- to thirty- carbon backbone to which are attached three fatty C.sub.1 or C.sub.2 to C.sub.29 ester groups in ester linkage are edible, preferably partially digestible, fat replacements for foods and pharmaceuticals.

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Convent Station, NJ, United States of America

Ronald G Yarger