| abstract |
Mixtures of fats enriched with triglycerides having residues of long fatty acids, preferably saturated from C16 to C22 and residues of short acids, preferably from C2 to C4 are used in edible compositions as fats to low calorie. The preferred embodiments comprise mixtures of at least two triglycerides carrying long residues (eg stearyl) and short residues (eg acetyl or propyl). In a preferred embodiment, each triglyceride contains short chain residues which are different from those contained in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using low-calorie fats and food products incorporating them, particularly in frosting, lean fats and margarine products are also described. |