| abstract |
Esterified propoxylated glycerin compositions containing acyl groups derived from Cāā-Cāā saturated linear fatty acids are useful as fat substitutes in the preparation of reduced calorie food compositions. These fat substitutes, which may advantageously be used in combination with conventional triglyceride lipids or other fat substitutes such as sucrose polyester, have a reduced tendency to cause gastrointestinal side effects such as diarrhea or oil leakage and yet have acceptable organoleptic and fat-like properties. |