TEXTURIZATING COMPOSITIONS FOR USE IN FAT BLENDS IN FOOD

摘要

Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantialportion 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 estersto those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensoryproperties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed withthe sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid estersreduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level,especially the LDL-cholesterol.