FAT-SIMULATING COMPOSITION, FOOD COMPOSITION WITH REDUCED CALORICITY COMPRISING THEREOF, AND METHOD FOR PREPARING COMPOSITION ALKOXYLATED POLYOL ESTERIFIED WITH FATTY ACIDS
FIELD: food industry. ^ SUBSTANCE: fat-simulating composition comprises at least one composition alkoxylated polyol esterified with fatty acids and having mean number of oxyalkylene groups per molecule 5%, not above, and from 5% to 39% of primary hydroxyl groups as measured for the total number of h...
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| creator | SEKULA BERNARD CHARL'Z |
| description | FIELD: food industry. ^ SUBSTANCE: fat-simulating composition comprises at least one composition alkoxylated polyol esterified with fatty acids and having mean number of oxyalkylene groups per molecule 5%, not above, and from 5% to 39% of primary hydroxyl groups as measured for the total number of hydroxyl groups in molecule. Fat-simulating composition shows tendency to partial hydrolysis. The food composition with reduced caloricity comprises 50-100% of fat-simulating composition. Also, invention relates to a method for preparing the composition of alkoxylated polyol esterified with fatty acids that involves addition stage of 5 propylene oxide groups per polyol, not above, that limits formation of primary hydroxyl groups to secondary and tertiary hydroxyl groups, or to their mixtures to value from 61% to 95% of the total number of hydroxyl groups followed by esterification with fatty acids. Invention provides preparing fat simulators eliciting the reduced caloricity that simulate properties of natural fats used in foodstuffs, and to avoid unfavorable effect on gastroenteric tract. ^ EFFECT: improved preparing method, valuable nutritional properties of composition. ^ 6 cl, 6 tbl, 2 ex |
| format | Patent |
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Fat-simulating composition shows tendency to partial hydrolysis. The food composition with reduced caloricity comprises 50-100% of fat-simulating composition. Also, invention relates to a method for preparing the composition of alkoxylated polyol esterified with fatty acids that involves addition stage of 5 propylene oxide groups per polyol, not above, that limits formation of primary hydroxyl groups to secondary and tertiary hydroxyl groups, or to their mixtures to value from 61% to 95% of the total number of hydroxyl groups followed by esterification with fatty acids. Invention provides preparing fat simulators eliciting the reduced caloricity that simulate properties of natural fats used in foodstuffs, and to avoid unfavorable effect on gastroenteric tract. ^ EFFECT: improved preparing method, valuable nutritional properties of composition. ^ 6 cl, 6 tbl, 2 ex</description><edition>7</edition><language>eng ; rus</language><subject>ACYCLIC OR CARBOCYCLIC COMPOUNDS ; ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; CANDLES ; CHEMISTRY ; DETERGENTS ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM ; FATTY ACIDS FROM FATS, OILS OR WAXES ; FATTY ACIDS THEREFROM ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; ORGANIC CHEMISTRY ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2005</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20050820&DB=EPODOC&CC=RU&NR=2258382C2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20050820&DB=EPODOC&CC=RU&NR=2258382C2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SEKULA BERNARD CHARL'Z</creatorcontrib><title>FAT-SIMULATING COMPOSITION, FOOD COMPOSITION WITH REDUCED CALORICITY COMPRISING THEREOF, AND METHOD FOR PREPARING COMPOSITION ALKOXYLATED POLYOL ESTERIFIED WITH FATTY ACIDS</title><description>FIELD: food industry. ^ SUBSTANCE: fat-simulating composition comprises at least one composition alkoxylated polyol esterified with fatty acids and having mean number of oxyalkylene groups per molecule 5%, not above, and from 5% to 39% of primary hydroxyl groups as measured for the total number of hydroxyl groups in molecule. Fat-simulating composition shows tendency to partial hydrolysis. The food composition with reduced caloricity comprises 50-100% of fat-simulating composition. Also, invention relates to a method for preparing the composition of alkoxylated polyol esterified with fatty acids that involves addition stage of 5 propylene oxide groups per polyol, not above, that limits formation of primary hydroxyl groups to secondary and tertiary hydroxyl groups, or to their mixtures to value from 61% to 95% of the total number of hydroxyl groups followed by esterification with fatty acids. 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Fat-simulating composition shows tendency to partial hydrolysis. The food composition with reduced caloricity comprises 50-100% of fat-simulating composition. Also, invention relates to a method for preparing the composition of alkoxylated polyol esterified with fatty acids that involves addition stage of 5 propylene oxide groups per polyol, not above, that limits formation of primary hydroxyl groups to secondary and tertiary hydroxyl groups, or to their mixtures to value from 61% to 95% of the total number of hydroxyl groups followed by esterification with fatty acids. Invention provides preparing fat simulators eliciting the reduced caloricity that simulate properties of natural fats used in foodstuffs, and to avoid unfavorable effect on gastroenteric tract. ^ EFFECT: improved preparing method, valuable nutritional properties of composition. ^ 6 cl, 6 tbl, 2 ex</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | ACYCLIC OR CARBOCYCLIC COMPOUNDS ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC CHEMISTRY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FAT-SIMULATING COMPOSITION, FOOD COMPOSITION WITH REDUCED CALORICITY COMPRISING THEREOF, AND METHOD FOR PREPARING COMPOSITION ALKOXYLATED POLYOL ESTERIFIED WITH FATTY ACIDS |
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