Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
affected, but the susceptibility of very similar organisms to comparable sucrose esters
varies significantly. 36 Results have demonstrated that the antimicrobial ability of
sucrose esters is determined by the structure of the esterified fatty acids. Monoesters
are more potent than polyesters. Sucrose esters exhibit substantial antimycotic activity
against some toxinogenic and spoilage molds but little or no inhibitory activity
against yeast.
Sucrose esters were approved as food additives in the U.S. in 1983 (21 CFR,
172.859) and in many other countries. Because sucrose has eight hydroxyl groups
to be esterified, a variety of sucrose esters can be manufactured ranging from low
HLB to high HLB values by controlling the DS. At present, sucrose esters with a
low HLB value are not permitted for typical W/O emulsified food such as margarine,
except in Japan. The main users of sucrose esters are the baking and confectionery
industries. Sucrose esters are used in bread to improve mixing tolerance, water
absorption, and gas retention, resulting in improved loaf volume and texture. Their
interactions with amylose also reduce starch retrogradation and maintain softness.
Sucrose esters also improve cookie spread; volume and softness of high-ratio white
layer cakes; and tenderness of spongy cakes, pastries, biscuits, shortbreads, and
shortcakes. They can also be incorporated as components of protective coating for
fresh fruits to retard ripening and spoilage. Sucrose esters with high monoester
content are effective in dispersing and stabilizing oil-soluble vitamins and calcium
in beverages. 37
3.7.5 FATTY ACID POLYESTERS
When fatty acid ester groups are four or more, sucrose polyesters behave as fats and
have physical and organoleptic properties similar to those of conventional fats.
However, they are absorbed and digested to a lesser extent and thus have a reduced
calorie property. Sucrose polyesters are not hydrolyzed by pancreatic lipase and not
absorbed in the small intestine. They show characteristics similar to those of conventional
oil such as soybean or cotton oil but do not contribute any significant
calories. They are not good surfactants of O/W emulsions but are excellent stabilizers
of W/O emulsions. 38
In 1996, the U.S. FDA approved Olestra, a sucrose polyester for limited use in
savory snacks (chips, curls, and crackers). It has been shown that carbohydrate
polyesters have the potential of lowering cholesterol levels in certain lipid disorders
by selective partitioning of cholesterol in the nonabsorbable Olestra phase. Carbohydrate
polyesters may also benefit persons at high risk of diabetes, coronary heart
disease, colon cancer, and obesity. They can be used as a frying or cooking medium
or incorporated into products to replace the oil such as salad dressing, margarine,
or dairy or meat products.
REFERENCES
1. Kasumi, T., Fermentative production of polyols and utilization for food and other
products in Japan, Jpn. Agric. Res. Q., 29, 49, 1995.