TH21723B - A low-calorie fried snack that feels cool when put into your mouth. - Google Patents

Abstract

Low-calorie fried snacks are prepared by substituting some or all of the oil. Used traditionally in frying with fat substitutes. It contains fatty acid-estericides, propoxylated glycerin, which exhibited a clear pre-melting approximately 92 ° F. Potato chips, corn chips and the same fried snacks were prepared according to the invention. this Express feelings Super cool when put in your mouth.

Claims (7)

1. Low-calorie fried snack products that contain at least 30% fat content by weight of fatty acid-esterified compounds. The propoxylated glycerin with a solid-fat index of about 80 ° F is greater than about 50, at about 92 ° F, less than about 30 and about 98.6 ° F. About 5 which provides for the stimulation of the sensation of cold when The fried snack product was put into the mouth for consumption. 2. Product of claim 1 where the solid-fat index of approximately 92 ° F was approximately 25 ° F. The solid-fat index of approximately 92 ° F. is less than approximately 15. 4. Products of claim 1 consist of potato chips. Or sheet corn 5. The product of claim 1 here, in which the fatty acid esterified propoxylated glycerin mixture has the average number of oxypropylene units from 3 to 10 6. Products of claim 5, where fatty acid-esterified mixtures The propoxylated glycerin is esterified by linkage and at least about 80% of the linkage is secondary. 7. Products of claim 5 contain the acyl group. Of fatty acids to the equivalent of glycerin mean At least 2.5 8. Products of claim 5 where the average molecular weight is at least about 800 and not more than about 2200 9. How to make low-calorie fried snack products consists of frying. The starchy material (farinaceous meterial) in the fatty acid ester compound, propoxylated glycerin, with a solid-fat index of about 80 ° F, was greater than approximately 50 at approximately 92 ° F. F. is less than about 30 and at about 98.6 ° F. is less than about 5, which provides for cold stimulation when Such fried snack products were put into the mouth in the intake of 1 0. Method of claim 9, where the solid-fat index of approximately 92 ° F was less than approximately 25 1. 1. Method of claim 9 where the solid-fat index of approximately 92 ° F is less than approximately 15 1. 2. Method of claim 9 where farinaceous material is selected from potato or corn 1 3. Method of claim 9 Where the fatty acid-esterified mixture The propoxylated glycerin has an average number of oxypropylene units from 3 to 10 1. 4. Method of claim 13 Where the fatty acid-esterified mixture Propoxylated glycerin contains estarified linkages and at least approximately 80% of the linkages are secondary 1. 5. Method of claim 14 contains the acid group of fatty acids to the glycerin equivalent equation. At least 2.5 1 6.The method of claim 14, where the mean molecular weight number is at least approximately 800 and not more than approximately 2200 1. 7. Mixture of frying oil for use in the preparation of calorie fried snack products. At least approximately 30% by weight of the fatty acid-esterified compound. The propoxylated glycerin with a solid fat index of about 80 ° F was greater than about 50, at about 92 ° F, less than about 30 and about 98.6 ° F, less than approximately. 5, which provides a cooling sensation when the fried snack products are put into the mouth for consumption.