Appeal No. 93-2111
Application 07/630,452
Ester
Distribution % %
Octa 94.5 79.0
Hepta 5.6 19.2
Hexa 0.0 1.8
Penta 0.1 0.1
<Penta 0.1 0.1
Mattson discloses (col. 1, lines 24-29):
[N]ovel fat-containing food compositions
where the fat or a portion thereof comprises
certain compounds which have the physical
properties of ordinary triglyceride fat but
which are comparatively less digested or
absorbed and thus are relatively low in
available calories.
The low calorie fat materials disclosed in Mattson are sugar or
sugar alcohol fatty acid esters (col. 2, lines 39-40). According
to Mattson (col. 3, lines 42-64):
[S]ugar or sugar alcohol fatty acid ester
compounds that contain four or more fatty
acid ester groups are digested to a lesser
extent and thus have the desired low calories
properties for use in this invention. It is
not necessary that all of the hydroxyl groups
of the sugar or sugar alcohol compound be
esterified with fatty acid but it is
preferable that the compound contain no more
than 2 unesterified hydroxyl groups. Most
preferably, all of the hydroxyl groups of the
sugar or sugar alcohol are esterified with
fatty acid, i.e., the compound is
substantially completely esterified. . . .
. . . . Sucrose tetra fatty acid ester
would be suitable but is not preferred
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Last modified: November 3, 2007