Abstract:
Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.
Abstract:
Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.
Abstract:
The use of inter- and intra-molecular ester bridges of the formula--O--(CO)--(CH.sub.2).sub.n --(CO)--O--where n=1 to 8, between fatty side chains attached to fat compounds is disclosed. These ester bridges, which can be used with both fat mimetics and triglycerides, suppress caloric availability and modulate the functional characteristics of the compounds. Methods of forming and using the bridged structures, and food compositions incorporating them are disclosed.
Abstract:
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.
Abstract:
Acid-hydrolyzable ester derivatives, notably compounds having the following formula ##STR1## where ##STR2## X=H, an alkyl having 1 to 4 carbons, --O--(CO)--R, or --(CO)--O--R, or mixtures thereof,Y=H, an alkyl having 1 to 4 carbons, or --(CO)--O--R,R=an aliphatic group having 1 to 29 carbons,m=0, 1, or 2,n=0, 1, or 2, andp=0, 1, or 2,are a new class of edible fat mimetics suitable for use in neutral or alkaline food compositions.
Abstract:
Trishydroxymethyl ethane and propane, esterified with fatty acids, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.
Abstract:
A polydentate binucleating ligand having at least four donor sites selected from N, O and S, complexed with two atoms of the same metal, forms a coordination complex useful in homogeneous catalysis. Most preferably, all the metal cations are Cu cations and the ligand has a meta-xylyl functionality.
Abstract:
The present invention is directed to a method of making anhydrous lithium thiocyanate and solutions containing anhydrous lithium thiocyanate by reacting a thiocyanate reactant selected from the group consisting of inorganic ammonium thiocyanate, quaternary alkyl ammonium thiocyanates, trialkyl ammonium thiocyanates, non-lithium alkali metal thiocyanates and alkaline earth metal thiocyanates, with a lithium salt selected from the group consisting of LiClO.sub.4 ; LiAsF.sub.6 ; LiBF.sub.4 ; LiPF.sub.6 ; LiO.sub.3 SCF.sub.3 ; LiNO.sub.2 ; LiNO.sub.3 ; LiCl; LiBr; LiI; LiO.sub.2 CCF.sub.3 ; LiOC.sub.6 H.sub.5 ; LiB(C.sub.6 H.sub.5).sub.4 and LiBR.sub.4 wherein R is methyl, ethyl, butyl or mixtures thereof, in an organic solvent in which the reactants are soluble.
Abstract translation:本发明涉及一种制备无水硫氰酸锂和含有无水硫氰酸锂的溶液的方法,该方法是将选自无机硫氰酸铵,硫氰酸季铵烷基铵,硫氰酸三烷基铵,非锂碱金属硫氰酸盐和 碱土金属硫氰酸盐,具有选自LiClO 4的锂盐; LiAsF6; LiBF4; LiPF6; LiO3SCF3; LiNO2; LiNO3; 锂离子 李伯 I LiO2CCF3; LiOC6H5; LiB(C 6 H 5)4和LiBR 4,其中R是甲基,乙基,丁基或其混合物,其中可溶于反应物的有机溶剂中。
Abstract:
Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.