Texturizing compositions for use in fat blends in food

Details Texturizing compositions for use in fat blends in food Texturizing compositions for use in fat blends in food

A - Human Necessities

23

D

A23D 9/013 (2006.01) A23L 1/30 (2006.01) A23C 19/093 (2006.01) A23D 7/00 (2006.01) A23D 7/01 (2006.01) A23D 7/015 (2006.01) A23L 1/24 (2006.01)

Patent

CA 2271676

Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crytallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensory properties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed with the sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid esters reduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level, especially the LDL-cholesterol.

L'invention concerne des esters d'acides gras, tels que les esters d'acides gras insaturés de stérols et/ou de stanols, qui servent à remplacer une grande partie ou la totalité des graisses saturées et trans-insaturées indésirables qui sont utilisés sous forme de pâte dure pour donner une structure à des produits alimentaires tels que des margarines, des mayonnaises, des huiles de cuisson, des fromages, du beurre et des shortenings. Du fait de la similarité existante entre la cristallinité et les propriétés physiques des esters et celles des graisses en pâte dure indésirables, la substitution ou le remplacement de ces dernières contribue favorablement à améliorer le goût, la texture et d'autres propriétés organoleptiques des produits alimentaires. Seule la partie acides gras des esters phytostérol définis dans l'invention en tant qu'agents de texture est digérée ou absorbée, la partie stérol n'étant pas absorbable. Ainsi, l'apport total en calories est réduit. En outre, les esters d'acides gras de phytostérol réduisent l'absorption de cholestérol alimentaire et biliaire venant du tube digestif, abaissant ainsi le niveau de cholestérol présent dans le sérum sanguin, en particulier le cholestérol LDL.

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