• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.148-153
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• 1993

Composition and structure of synthetic glucitol fatty acid polyesters (GPE)-a potential fat substitute-were investigated. Also degree of substitution (D.S) of GPE was determined according to the relative ester distribution within it to evaluate the feasibility of GPE using as a fat substitute. The GPE was separated into single ester group by a normal-phase HPLC and D.S of it was identified to be 6. Absorption band at $1747\;cm^{-1}$ in the IR spectrum of GPE indicated that there were ester bonds within GPE molecules. which link fatty acid moiety to glucitol. Disappearance of the hydroxyl proton signals of glucitol in the H-NMR spectrum of GPE implied that most of hydroxyl groups in glucitol participated in the formation of ester bonds with fatty acids. In addition the D.S estimated from the quantitative proton integration of GPE coincided well with the D.S of GPE determined by hydroxyl value measurement. In conclusion, the GPE synthesized in this study was found to be a glucitol fatty acid hexaester so that it is expected to be used as a fat substitute in the near future.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.438-443
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• 1993

Physico-chemical properties of glucitol fatty acid polyesters (GPE)-one of the potential fat substitutes-were analyzed and compared with conventional edible oil. The refractive Index, apparent viscosity and melting point of S-GPE (soybean oil GPE) were 1.472, 103 cps. at $37^{circ}C\;and\;-53^{\circ}C$, respectively. S-GPE were liquid at room teperature and the Yellowness of S-GPE was slightly stronger than that of soybean oil. The acid value and smoke point of S-GPE were 0.06 and $200^{\circ}C$. To supplement the weak thermal stability of S-PEG, SP-GPE (soybean-palm blended oil GPE) was prepared with soybeanpalm blended oil (70% of soybean oil and 30% of palm oil). The appearance and color of SP-GPE was not much different from S-GPE but the smoke point of that was increased to $210^{\circ}C$. It means that thermal stability of GPE can be enhanced by increasing saturation of the fatty acid composing GPE. Because most of physico-chemical properties of S-GPE or SP-GPE were similar to conventional edible oil, they are expected to be considered as a potential fat substitute with further study for confirming the safety.