Preparation method of novel fat substitute

Abstract

The invention relates to an exchange reaction method of alkali catalysis ester, and belongs to the field of a food additive and a preparation method thereof. The preparation method of a novel fat substitute provided by the invention comprises the following steps of uniformly mixing poly erythritol with methyl soyate so as to obtain a mixture A, adding tetrabutylammonium bromide and anhydrous potassium carbonate to the mixture A, and enabling the mixture A, the tetrabutylammonium bromide and the anhydrous potassium carbonate to be subjected to a reaction for 3 hours under vacuum at 120 DEG C so as to obtain a reactant; and then cooling the reactant to room temperature, and sequentially performing rinsing, deodorizing, decoloration and drying so as to obtain yellow oily liquid. According to the preparation method disclosed by the invention, the novel fat substitute is synthesized through the ester exchange of the poly erythritol and the methyl soyate; the fat substitute has physical and chemical properties similar to Olean; in vitro simulation intestinal juice degradation experiments indicate that only a small part of the fat substitutes are degraded, and the effect of reducing energy can be achieved; the fat substitute partly or wholly replacing fat is applied to bread, the quality of the bread is not influenced, and the fat substitute can also be applied to other baked foods.

Description

technical field [0001] The invention relates to an alkali-catalyzed ester exchange reaction method, belonging to the field of food additives and preparation methods thereof. Background technique [0002] Fat is one of the three major nutrients, it provides the nutrients needed by the human body, but excessive intake of fat can cause obesity, high blood pressure, coronary heart disease and other diseases. Fat is the main energy source in food, it can provide 9keal / g energy, while protein and carbohydrates provide 4kcaL / g energy. The U.S. Dietary Guidelines recommend that fat should not exceed 30% of daily caloric sources per person, and saturated fat should not exceed 10%. Therefore, many countries are devoting themselves to the research of fat substitutes. Fat substitutes have the properties of part or all of fat, can produce less calories, are stable in nature, colorless and tasteless, and can be added to food without causing adverse effects with other components. Reactio...

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Problems solved by technology

But MCT and LCT cannot provide the unsaturated fatty acids needed by the human body

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