专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

21. 发明授权

US5641534A Fat-type organoleptic ingredients comprising esterified propylene oxide-extended glycerols 失效
标题翻译：包含酯化环氧丙烷延伸甘油的脂肪型感官成分
公开(公告)号：US5641534A
公开(公告)日：1997-06-24
申请号：US476816
申请日：1995-06-07
申请人： John F. White , Michael R. Pollard
发明人： John F. White , Michael R. Pollard
IPC分类号： A23L1/307 , A23L1/30 , A23L1/308 , C07D303/24 , A23D7/005 , A23D7/015 , A23D9/007
CPC分类号： A23L33/26 , A23L33/115 , A23L33/25 , Y10S426/804
摘要： Low calorie food compositions containing fat-type organoleptic and non-fat ingredients, wherein natural fats and synthetic fat mimetics are blended in proportion to provide any predetermined amount of fat caloric value. These synthetic fat-type mimetic ingredients comprise esterified epoxide-extended polyols (EEEPs) of the formula P(OH).sub.a+c (EPO).sub.n (FE).sub.b where P is a polyol having a=2 to 8 primary hydroxyls, C=0-8 secondary and tertiary hydroxyls, a+c is in the range of 3-8, EPO is a C.sub.3 -C.sub.6 epoxide, FE is a fatty acid acyl moiety, n is the minimum epoxylation index average number having a value generally equal to or greater than "a" and is a number sufficient that greater than 95% of the primary hydroxyls of the polyol are converted to secondary or tertiary hydroxyls, and "b" is greater than 2 and equal to or less than a+c. The EEEP's have general use as non-digestible fat substitutes having non-caloric food values, good organoleptic characteristics (mouth feel), are substantially resistant to intestinal absorption, do not appreciably hydrolyze in the digestive tract, and have characteristics similar to vegetable oils and fats. Suitable polyols include sugars, glycerides or saccharides which are reacted (etherified) with C.sub.3 -C.sub.6 epoxides such as propylene oxide to produce epoxide-extended polyols having an epoxylation index number, n, generally in the range of 2-8 and then acylated with C.sub.8-24 fatty acids.
摘要翻译：含有脂肪型感官和非脂肪成分的低热量食物组合物，其中天然脂肪和合成脂肪模拟物按比例混合以提供任何预定量的脂肪热量值。这些合成脂肪型模拟成分包括式P（OH）a + c（EPO）n（FE）b的酯化环氧化物延长的多元醇（EEEP），其中P是具有= 2-8个伯羟基的多元醇，C = 0-8次羟基和叔羟基，a + c在3-8的范围内，EPO是C3-C6环氧化物，FE是脂肪酸酰基部分，n是最小环氧化指数平均数，其值通常等于或大于“a”，并且是足以将多于95％的多元醇的伯羟基转化为仲羟基或叔羟基的数，“b”大于2且等于或小于a + c。 EEEP具有普遍用途，具有非热量食物值，良好的感官特性（口感）的不可消化脂肪替代物，具有抵抗肠道吸收的功能，在消化道中不会明显水解，具有类似于植物油和脂肪合适的多元醇包括与C3-C6环氧化物如环氧丙烷反应（醚化）的糖，甘油酯或糖，以产生具有环氧化指数数n的环氧化物延长的多元醇，通常在2-8的范围内，然后用C8酰化 -24脂肪酸。

IPRDB

热门服务

关于我们

友情链接

联系方式