Fatty acid esters of sugars and sugar alcohols

Organic compounds -- part of the class 532-570 series – Organic compounds – Carbohydrates or derivatives

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536115, 426321, 426602, 426612, 514 23, 514 42, 514 53, C07H 1306

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049526871

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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