Dietetic foods

Claim 2

A FOODSTUFF CONTAINING A WATER-SOLUBLE HIGHLY-BRANCHED POLYGLUCOSE WHEREIN THE LINKAGE OF 1 6 PREDOMINATES, HAVING A NUMBER AVERAGE MOLECULAR WEIGHT BETWEEN ABOUT 1,500 AND 18,000 AND CONTAINING FROM ABOUT 0.5 TO 5 MOLE PERCENT OF POLYCARBOXYLIC ACID ESTER GROUPS WHEREIN THE ACID IS SELECTED FROM THE GROUP CONSISTING OF CITRIC, FUMARIC, TARTARIC, SUCCINIC, ADIPIC, ITACONIC AND MALIC ACIDS.

Claim 3

A foodstuff containing a water-soluble highly-branched polyglucose wherein the linkage of 1.fwdarw.6 predominates having a number average molecular weight between about 1,500 and 18,000 and containing (a) from about 0.5 to 5 mole percent of polycarboxylic acid ester groups wherein the acid is selected from the group consisting of citric, fumaric, tartaric, succinic, adipic, itaconic and malic acids and (b) from about 5 to 20% by weight of a food-acceptable polyol selected from the group consisting of sorbitol, glycerol, erythritol, xylitol, mannitol, and galactitol which is chemically bonded thereto.

Claim 4

A foodstuff containing a water-soluble highly-branched polyglucose wherein the linkage of 1.fwdarw.6 predominates having a number average molecular weight between about 1,500 and 18,000 and containing (a) from about 0.5 to 5 mole percent of polycarboxylic acid ester groups wherein the acid is selected from the group consisting of citric, fumaric, tartaric, succinic, adipic, itaconic and malic acids and (b) from about 5 to 20% by weight of a food-acceptable polyol selected from the group consisting of sorbitol, glycerol, erythritol, xylitol, mannitol, and galactitol which is chemically bonded thereto.

Claim 5

Dry low-calorie sweetener composition containing at least 50% by weight of a water-soluble highly-branched polyglucose wherein the linkage of 1.fwdarw.6 predominates, having a number average molecular weight between about 1,500 and 18,000 and containing (a) from about 0.5 to 5 mole percent of polycarboxylic acid ester groups wherein the acid is selected from the group consisting of citric, fumaric, tartaric, succinic, adipic, itaconic and malic acids and (b) as the balance at least one sweetener selected from the group consisting of saccharine, L-aspartyl-L-phenylalanine methyl ester, fructose, neohesperidine dihydrochalcone, N''-acetylkynurenine and N''-formylkynurenine.

Claim 6

Dry low-calorie sweetener composition containing at least 50% by weight of a water-soluble highly-branched polyglucose wherein the linkage of 1.fwdarw.6 predominates, having a number average molecular weight between about 1,500 and 18,000 and containing (a) from about 0.5 to 5 mole percent of polycarboxylic acid ester groups wherein the acid is selected from the group consisting of citric, fumaric, tartaric, succinic, adipic, itaconic and malic acids and (b) as the balance at least one sweetener selected from the group consisting of saccharine, L-aspartyl-L-phenylalanine methyl ester, fructose, neohesperidine dihydrochalcone, N''-acetylkynurenine and N''-formylkynurenine.

Claim 7

In a method for producing dietetic foods, the improvement which comprises substituting a water-insoluble polyglucose wherein the linkage 1.fwdarw.6 predominates, having a number average molecular weight between about 6,000 and 36,000 and containing from about 2.5 to 10 mole percent of polycarboxylic acid ester cross-linkages wherein the acid is selected from the group consisting of citric, fumaric, tartaric, succinic, adipic, itaconic and malic acids for at least part of the flour or other starchy material ordinarily contained therein.

Claim 8

In a method for producing dietetic foods, the improvement which comprises substituting a water-insoluble polyglucose wherein the linkage 1.fwdarw.6 predominates, having a number average molecular weight between about 6,000 and 36,000 and containing from about 2.5 to 10 mole percent of polycarboxylic acid ester cross-linkages wherein the acid is selected from the group consisting of citric, fumaric, tartaric, succinic, adipic, itaconic and malic acids for at least part of the flour or other starchy material ordinarily contained therein.

Claim 9

A dietetic food composition comprising a fatty-triglyceride-containing food wherein at least part of said triglyceride ordinarily contained therein is replaced by a water-soluble highly-branced polyglucose wherein the 1.fwdarw.6 linkage predominates, said polyglucose having a number average molecular weight between about 1,500 and 18,000 and containing from about 0.5 to 5 mole percent polycarboxylic acid ester groups wherein the acid is selected from the group consisting of citric, fumaric, tartaric, succinic, adipic, itaconic and malic acids.

Claim 10

A dietetic food composition comprising a fatty-triglyceride-containing food wherein at least part of said triglyceride ordinarily contained therein is replaced by a water-soluble highly-branced polyglucose wherein the 1.fwdarw.6 linkage predominates, said polyglucose having a number average molecular weight between about 1,500 and 18,000 and containing from about 0.5 to 5 mole percent polycarboxylic acid ester groups wherein the acid is selected from the group consisting of citric, fumaric, tartaric, succinic, adipic, itaconic and malic acids.

Claim 11

The composition of claim 5 wherein said polyglucose additionally contains from about 5 to 20% by weight of sorbitol chemically bonded thereto.

Claim 12

The composition of claim 5 wherein said acid is citric acid.

Claim 13

A dietetic food composition comprising a fatty-triglyceride-and carbohydrate- containing food wherein at least part of said triglyceride and said carbohydrate ordinarily contained therein are replaced by a water-soluble highly-branched polyglucose wherein the 1.fwdarw.6 linkage predominates, said polyglucose having a number average molecular weight between about 1,500 and 18,000 and containing from about 0.5 to 5 mole percent polycarboxylic acid ester groups wherein the acid is selected from the group consisting of citric, fumaric, tartaric, succinic, itaconic and malic acids.

Claim 14

A dietetic food composition comprising a fatty-triglyceride-and carbohydrate- containing food wherein at least part of said triglyceride and said carbohydrate ordinarily contained therein are replaced by a water-soluble highly-branched polyglucose wherein the 1.fwdarw.6 linkage predominates, said polyglucose having a number average molecular weight between about 1,500 and 18,000 and containing from about 0.5 to 5 mole percent polycarboxylic acid ester groups wherein the acid is selected from the group consisting of citric, fumaric, tartaric, succinic, itaconic and malic acids.

Claim 15

The composition of claim 8 wherein said polyglucose additionally contains from about 5 to 20% by weight of sorbitol chemically bonded thereto.

Claim 16

The composition of claim 8 wherein said acid is citric acid.

Claim 17

The composition of claim 9 wherein at least part of said triglyceride and substantially all of said carbohydrate ordinarily contained therein are replaced by said water-soluble highly-branched polyglucose.

Claim 18

The compositon of claim 9 in dessert form containing from about 0.2 to 1.0 part by weight of said polyglucose per part by weight of said triglyceride plus said carbohydrate replaced.

Claim 19

The composition of claim 12 also containing a sweetening amount of L-aspartyl-L-phenylalanine methyl ester.

Claim 20

The composition of claim 9 in garnish form containing from about 0.3 to 3 parts by weight of said polyglucose per part by weight of said triglyceride plus said carbohydrate replaced.

Claim 21

The composition of claim 9 in confection form containing from about 0.3 to 1.5 part by weight of said polyglucose per part by weight of said triglyceride plus said carbohydrate replaced.

Claim 22

The composition of claim 15 also containing a sweetening amount of L-aspartyl-L-phenylalanine methyl ester.

Claim 23

The composition of claim 9 in leavened baked form containing from about 1.25 to 1.5 part by weight of said polyglucose per part by weight of said triglyceride plus said carbohydrate replaced.

Claim 24

The composition of claim 17 also containing a sweetening amount of L-aspartyl-L-phenylalanine methyl ester.