Fatty acid esters of sugars and sugar alcohols

Details Fatty acid esters of sugars and sugar alcohols Fatty acid esters of sugars and sugar alcohols

C - Chemistry, Metallurgy

07

C

99/156, 167/247,

C07C 69/58 (2006.01) A23D 9/013 (2006.01) C07H 13/06 (2006.01) C11C 3/12 (2006.01)

Patent

CA 1311473

L 7053 (R) ABSTRACT The oxidative stability of esters of unsaturated fatty acids and polyols having from 4-8 hydroxyl groups, preferably of sugars or sugar alcohols, more preferably of sucrose, is improved if the esters contain an effective amount of the trans-unsaturated fatty acid chains. If more than 50% of the hydroxyl groups of the polyols are esterified, the esters can be used as low-calorie fat replacers, which in the case of sucrose with at least 4 hydroxyl groups esterified are called SPE (sucrose polyesters). If only 1-3 hydroxyl groups are esterified, the esters can act as emulsifiers. The ratio of cis:trans double bonds preferably ranges from (20:80) to (40:60), more preferably from (30:70) to (35:65). The trans-unsaturated fatty acid esters of polyols can be used in an amount of 0.5-99% of an edible composition, either as an emulsifier or as a fat replacer. ***

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