Patent ID: 8715764

Claim:
A method of formulating a food product, the method comprising adding to at least one food component a digestible vegetable fat that is hard, solid or semi-solid at room temperature selected from the group consisting of cocoa butter, palm kernel oil, palm kernel stearine, coconut oil, babassu oil and combinations thereof in natural, fractionated or hydrogenated states and an esterified propoxylated glycerol, the esterified propoxylated glycerol having a solid fat index of at least about 60 at 20° C. and a melting temperature of at least about 38° C., the digestible vegetable fat and esterified propoxylated glycerol being added in amounts sufficient to form a eutectic mixture having a melting temperature of at least about 30° C. and below about 37° C., an actual Mettler drop point temperature that is at least 1° C. lower than the weighted, calculated Mettler drop point temperature of a blend of the digestible vegetable fat and esterified propoxylated glycerol, and a sharp melting profile comprising a transition from solid to liquid over a temperature range of less than about 5° C., thereby formulating the food product, whereby upon ingestion of the food product by a subject the digestible vegetable fat is digested and absorbed and the esterified propoxylated glycerol solidifies in the digestive tract of the subject thereby reducing or preventing passive oil loss.