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Abstract

Low calorie food compositions containing fat-type organoleptic and non-fat ingredients, wherein natural fats and synthetic fat mimetics are blended in proportion to provide any predetermined amount of fat caloric value. These synthetic fat-type mimetic ingredients comprise esterified epoxide-extended polyols (EEEPs) of the formula P(OH).sub.a+c (EPO).sub.n (FE).sub.b where P is a polyol having a=2 to 8 primary hydroxyls, C=0-8 secondary and tertiary hydroxyls, a+c is in the range of 3-8, EPO is a C.sub.3 -C.sub.6 epoxide, FE is a fatty acid acyl moiety, n is the minimum epoxylation index average number having a value generally equal to or greater than 'a' and is a number sufficient that greater than 95% of the primary hydroxyls of the polyol are converted to secondary or tertiary hydroxyls, and 'b' is greater than 2 and equal to or less than a+c. The EEEP's have general use as non-digestible fat substitutes having non-caloric food values, good organoleptic characteristics (mouth feel), are substantially resistant to intestinal absorption, do not appreciably hydrolyze in the digestive tract, and have characteristics similar to vegetable oils and fats. Suitable polyols include sugars, glycerides or saccharides which are reacted (etherified) with C.sub.3 -C.sub.6 epoxides such as propylene oxide to produce epoxide-extended polyols having an epoxylation index number, n, generally in the range of 2-8 and then acylated with C.sub.8-24 fatty acids.

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