| 摘要 |
Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a portion of the undesirable saturated and trans -unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crystallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favourably to the flavor, texture and other sensory properties of the foods. The fatty acid esters employed comprise up to 30% by weight of sterol fatty acid esters and at least 70 % by weight of stanol fatty acid esters and comprise at least 60 % of the structure giving hardstock. |
