| 摘要 |
<p>The free fatty acid remaining in a reaction product obtained by esterification of a propoxylated glycerin with excess fatty acid may be reduced to low levels by treating the reaction product with a solid basic compound, preferably one having a small particle size and high surface area, and then filtering. The purified composition thus obtained contains little or no residual basic compound and is suitable for use as a reduced calorie fat substitute in the preparation of food products.</p> |
