Esterified epoxide-extended polyols (EEEPs) of the formula P(OH)a+c(EPO)n(FE)b where P is a polyol having a = 2-8 primary hydroxyls, c = 0-8 secondary and tertiary hydroxyls, a + c is in the range of 3-8, EPO is a C₃-C₆ epoxide, FE is a fatty acid acyl moiety, n is the minimum epoxylation index average number having a value generally equal to or greater than a and is a number sufficient that greater than 95% of the primary hydroxyls of the polyol are converted to secondary or tertiary hydroxyls, and 2
式 P(OH)a+c(EPO)n(FE)b的酯化环氧扩展多元醇(E
EEPs) 其中 P 是多元醇,具有 a = 2-8 个一级羟基,c = 0-8 个二级和三级羟基,a + c 在 3-8 之间,EPO 是 C₃-C₆
环氧化物,FE 是
脂肪酸酰基、n 是最小环氧指数平均数,其值一般等于或大于 a,是一个足以使多元醇中 95% 以上的伯羟基转化为仲羟基或叔羟基的数值、2
EEPs 可用于食品配方和烹饪,因为它们具有良好的口感和类似于植物油脂的特性。它们相对不易吸收、不易消化且无毒,可以替代天然或加工油脂,但热量较低。