| 摘要 |
The low calorie-content fat substituents comprise fatty acid esterified alkoxilated polyol compositions of an average number of the oxyalkylene groups in the molecule not exceeding 5, and from 5 to 39% primary hydroxyl groups, measured in respect of the total quantity of the hydrioxyl groups in the molecule. The substituents are produced by alkoxylation of polyol, where the average number of the oxyalkylene group in the molecule are no more than five, with subsequent esterification of fatty acids. The substituents resemble the properties of the natural fats which they shall substitute in a number of foodstuffs. They are partially degradated and in this way any side gastrointestinal effects are avoided. 6 claims |
