Sucrose Polyester

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A proprietary, FDA-approved synthetic (no-calorie) fat used in savory snack foods—e.g., tortilla chips, potato chips and crackers.  Olestra has an appearance, taste and texture virtually identical to fat, but unlike most dietary fats (which are composed of three fatty acids linked to a glycerol), it is composed of sixt to eight fatty acids linked to glucose and is too large for digestion by the body’s enzymes. Olestra may reduce passive over-consumption as it flows undigested through the GI tract. A one-ounce bag of potato chips fried in olestra has 70 calories; a bag fried in regular fat has 150 calories.
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"Sucrose polyesters are the great hope of the diet-food industry," notes Jacobson.
Sucrose polyester alkyds produced from FAMEs of various vegetable oils are expected to have different effects on coating performance depending on the level of unsaturation and conjugation present in the fatty acid chains.
A variety of highly esterified sucrose polyesters were synthesized containing six to eight fatty acid residues using a laboratory scale process modeled after the sucrose polyester production process previously discussed.
Resulting fatty acid compositions were characterized by dissolving a small sample of sucrose polyester in acetone and adding a preparatory reagent, trifluoromethylphenyl-trimethyl ammonium hydroxide in methanol, to convert the fatty acids into methyl esters for analysis.
The pigment dispersion was letdown with sucrose polyester, additional alkyd, a standard mixture of drying catalysts (0.06% Co and 0.40% Zr based on sucrose polyester + alkyd resin solids), and mineral spirits.