Strategic Technologies
EPG Fat Substitute
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Reference Number: T 04-04
Inventor (s) Sekula, Bernard et al. on behalf of ARCO Chemical Co. and Conopco, a wholly owned subsidiary of Unilever U.S.
Background Esterified propoxylated glycerols (“EPG”) were developed by ARCO in the late 1980’s as a flexible technology for replacement of triglyceride fats in food products. Conopco’s (formerly Best Foods) proprietary technology relates to modified EPG compounds and to their application in manufactured and commercial food products. ARCO and Conopco jointly undertook considerable product development and safety research work. The joint development effort was discontinued due to Unilever’s acquisition of Best Foods and the subsequent shift in corporate strategies. ARCO and Unilever have assigned all patent rights to NISTAC, a not-for-profit company affiliated with Kansas State University and the State of Kansas.
Description EPGs are a family of heat-stable, modified triglycerides that effectively replace traditional oils and fats used in manufacturing a variety of finished products. EPG is composed of two ordinary components of fats and oils, glycerol and fatty acids, plus a third component propylene glycol or propoxyl group, derived from propylene oxide. In EPG, several propoxyl units are linked between the glycerol hydroxyl groups and fatty acids. These new linkages are not recognized by normal digestive enzymes, thus, are less digestible and, accordingly, less bioavailable for absorption and entry into metabolic processes.
Application EPG remains a valuable and viable technology for producing fat-reduced value-added food products. Commercial availability of these products would provide consumers with additional choices for maintaining a healthful dietary profile consistent with public health recommendations regarding reducing total dietary fat intake.
Advantages
The major advantage to EPG’s potential commercial success is that it should not change the food’s appearance, texture, flavor, and “mouth-feel.”
EPG should not affect handling, processing, storage stability, and productivity.
EPG’s are 1-for-1 drop-in fat substitutes in the products tested and are indistinguishable from full fat products.
EPG is partially degradable, which may make it more GI tolerable over competing technologies.
EPG is significantly less hydrophobic than competing technologies. This suggests that important organic, lipid soluble substances such as vitamins A, E, D and K are more readily retained in competing technologies, not allowing them to be absorbed by the body.
US Patents 21 issued patents and substantial proprietary know-how
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