Fatty acid esters of sucrose wherein the fatty acid groups consist essentially of short chain fatty acid radicals containing from 2 to 10 carbon atoms and long chain fatty acid radicals containing from 20 to 24 carbon atoms in a molar ratio of short chain:long chain radicals of 3:5 to 5:3, the said esters having a degree of esterification of about 7 to 8. The compounds are useful as nondigestible substitutes for solid fats in foods.
蔗糖脂肪酸酯,其中
脂肪酸基本上由含有2至10个碳原子的短链
脂肪酸基团和含有20至24个碳原子的长链
脂肪酸基团组成,短链:长链基团的摩尔比为3:5至5:3,所述酯的酯化程度约为7至8。这些化合物可用作食品中不可消化的固体脂肪替代品。