| 摘要 |
Reduced calorie food compositions are produced by replacing at least a portion of the fat content of a conventional food with an improved low calorie edible oil substitute that does not have a laxative effect. This substitute is an esterified form of polymerized C18 unsaturated fatty acids that has the property of being at least partly hydrolyzed by the processes of intestinal digestion into simple alcohols and polybasic acids. These polybasic acids are of sufficient molecular weight that they are substantially not absorbed by the intestine, and are thus non-caloric. Since only the alcohol portion contributes calories, the ester as a whole has reduced caloric availability as compared to triglyceride oils. Additionally, the edible oil substitute of this invention has the property of being altered in physical form by said intestinal digestion from an oil of low viscosity into either an oil of high viscosity. This change in physical form is 37,079-F sufficient to avoid the laxative effect common to most low calorie oils. 37,079-F |
