121854-29-3

Basic information

• Product Name: sucrose polyester
• Synonyms: sucrose polyester;HEATEDOLESTRA;OLESTRA
• CAS NO: 121854-29-3
• Molecular Weight: 0
• Mol File: 121854-29-3.mol
• Article Data: 0

Chemical Properties

• Appearance: /
• CAS DataBase Reference: sucrose polyester(CAS DataBase Reference)
• NIST Chemistry Reference: sucrose polyester(121854-29-3)
• EPA Substance Registry System: sucrose polyester(121854-29-3)

Safety Data

• Hazardous Substances Data: 121854-29-3(Hazardous Substances Data)

Usage

Description

Sucrose polyester, commonly known as Olestra, is a synthetic fat substitute produced by attaching six, seven, or eight fatty acids to the eight free hydroxyl groups of sucrose. It is made from a mixture of saturated and unsaturated fatty acids with chain lengths ranging from C12 to C20 and higher. The final product is defined by its fatty acid composition, with sucrose octaester being the principal component. Olestra is noncaloric and not absorbed or metabolized by the body, making it a calorie-free alternative to conventional fats and oils.

Uses

Used in Savory Snack Foods:
Sucrose polyester is used as a calorie-free replacement for up to 100 percent of the conventional fats and oils used in the preparation of savory snacks such as flavored and unflavored chips, crisps, extruded snacks, and crackers. It serves as a texturizer and formulation aid, enhancing the taste and texture of these snacks without adding calories.
Used in Frying Processes:
Olestra can be used as a substitute for fat in frying, providing a healthier alternative to traditional oils while maintaining the desired taste and texture of fried foods.
Used in Dough Conditioners, Oil Sprays, and Flavors:
Sucrose polyester is utilized in dough conditioners, oil sprays, and flavors, offering a calorie-free option for these food industry applications and contributing to the production of low-fat or fat-free products.
Post-synthesis Purification:
The purification process of sucrose polyester involves physical separations and does not require chemical bond rearrangement or the use of solvents or catalysts. The methyl esters used in the production of olestra can be obtained through common food industry procedures, such as the reaction of refined triglyceride oils with methanol in the presence of sodium methoxide or from the esterification of their fatty acids. The resulting esters are then washed, dried, and distilled. The fats and oils used in the production of olestra can be derived from various edible sources, including soybean, palm, coconut, fully hydrogenated rapeseed, and cottonseed.
Advisory Labeling:
Since sucrose polyester is a fat replacer that is not absorbed or metabolized, it can carry fatsoluble vitamins A, D, E, and K out of the body undigested. As a result, advisory labeling is required for products containing olestra to inform consumers of this potential effect.