SUCROSE FATTY ACID ESTER HAVING LOW DEGREE OF SUBSTITUTION AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To obtain a sucrose fatty acid having a low average degree of substitution suitable for food emulsifiers and the like in high quality by solving problems: complicated removal of solvents and high viscosity in reaction liquids in conventional methods.

SOLUTION: The method for producing the sucrose fatty acid having the low degree of substitution is to reduce the degree of substitution of a raw sucrose fatty acid ester. In the method, the raw sucrose fatty acid ester is reacted with activated sucrose in the presence of a solvent having ≤35.0 (20°C) relative permitivity and no hydroxyl groups or a solvent having ≤150°C (under normal pressure) boiling point, ≤50g/100ml (20°C) solubility to water and no hydroxyl groups.

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