| 摘要 |
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. |
