| 摘要 |
Fatty acid ethers such as unsaturated fatty acid ethers of sterols and/or stannols are used as substitutes of the most part or of all the saturated and transunsaturated fats, and also make for creation of solid biomass in such food products for cookery as margarine, mayonnaise, butter. Due to physical and crystal properties, similar to crystal and physical properties of the fats, which contain in their composition a solid biomass undesirable for the use, they can be substituted by fatty acid ethers; this contributes to flavouring properties, texture and also to other sensory properties of food products. The fatty acid part of phytosterol ethers only, which is defined in the invention as a texturizing substance, is absorbed with the sterol part being unabsorbable, and, thus, brings to lowering of consuming the calories. Phytosterol fatty acid ethers lower absorption of both dietetic and bile cholesterol from the digestive tract, and, as a result of this, lowering the cholesterol level of blood serum takes place, in particular in the case when LDL-cholesterol is mentioned. |
