Polyol fatty acid polyester cooking medium
1996
Kester, J.J. | Elsen, J.J. | Wehmeier, T.J. | Young, J.D.
A reduced calorie fat composition comprising from about 50 percent to about 100 percent of polyol fatty acid polyesters consisting of a combination of liquid and solid polyol fatty acid polyesters, and from 0 percent to about 50 percent triglycerides. The liquid polyol fatty acid polyesters having at least 50 percent saturated fatty acid radicals with not more than 14 carbon atoms, provides faster moisture transport than prior polyol fatty acid polyesters fat compositions. As a result foods cooked in the present compositions have good texture, crispness, mouthfeel, color, and taste with reduced calories
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