sucrose polyester

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sucrose polyester (SPE)

a synthetic nonabsorbable fat that, when added to the diet, reduces plasma cholesterol levels by increasing the excretion of cholesterol in the feces. It is formulated to have the characteristic texture, taste, and consistency of regular margarine or vegetable oil and adds no calories to the diet.


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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40% Zr based on sucrose polyester + alkyd resin solids), and mineral spirits.
Finally, an emulsified sucrose polyester alkyd (60% sucrose polyester: 40% alkyd) was made into a low VOC, 21 g/L, waterborne white paint formula and evaluated for a variety of performance properties.
Characterization of fatty acids found in the sucrose polyester variants used in this experiment is shown in Table 4.
Results for the waterborne 21 g/L sucrose polyester alkyd emulsion system are shown in Table 7.
The learning from these studies furthers knowledge in the development of SPE technology and enables optimization of high performance, low-VOC sucrose polyester coating systems.