4- Sucrose polyesters

Sucrose polyesters, which are made by esterilying sucrose with long-chain fatty acids, have the physical properties of fat, but are resistant to digestive enzymes (40). Olestra, a sucrose polyester developed by Procter Gamble, was submitted for regulatory approval in May 1987. In order to faciUtate the approval process, Procter Gamble has since narrowed the scope of its food additive petition to include olestra s use only in savory and extmded snacks. 

Sucralfate [54182-58-0] an aluminum salt of sucrose octasulfate, is used as an antacid and antiulcer medication (59). Bis- and tris-platinum complexes of sucrose show promise as antitumor agents (60). Sucrose monoesters are used in some pharmaceutical preparations (21). A sucrose polyester is under evaluation as a contrast agent for magnetic resonance imaging (mri) (61). Oral adrninistration of this substance opacifies the gastrointestinal tract and eliminates the need for purging prior to mri. 

Sucrose acrylate derivatives, 23 480 Sucrose concentration, polarimetric determination of, 23 473 Sucrose derivatives, 23 480 Sucrose esters, 23 480 Sucrose hydrolysis, 23 462 Sucrose monoesters (SMEs), 23 480, 481 Sucrose polyester, 23 481 Sucrose separation... 

Mutter LC, Blanke RV, Jandacek RJ, et al. 1988. Reduction in the body content of DDE in the Mongolian gerbil treated with sucrose polyester and caloric restriction. Toxicol Appl Pharmacol 92(3) 428-435. 

No-calories fat substitutes, such as sucrose polyesters (Olestra), which are synthesized from sucrose and fatty acid methyl esters, have been widely studied and several snacks fried in this medium are available in the market place. This product has no calories since digestive enzymes are not able to break it down due to structural impairment. A major disadvantage that prevents a wide acceptance of this product is related to the gastrointestinal discomfort that may be caused to some individuals (Dobraszczyk et ah, 2006, p. 104). 

C. C. Akoh and B. G. Swanson, Optimized synthesis of sucrose polyesters Comparison of physical properties of sucrose polyesters, raffinose polyesters and salad oils, J. Food. Sci., 55 (1990) 236-243. 

After 20 years and more than 200 million in research and development, Proctor Gamble received permission from the FDA in 1996 to market its fat substitute Olestra in certain snack foods (e.g., potato chips, crackers, and cheese puffs). Olestra, technically a sucrose polyester, is not digestible, so it adds neither fat nor calories to food. However, Olestra can inhibit the absorption of certain fat-soluble vitamins and other nutrients. Therefore, all products containing Olestra must be labeled with the following information This product contains Olestra. Olestra inhibits the absorption of some vitamins and other nutrients. Vitamins A, D, E, and K have been added. Also, as a condition of approval, Proctor Gamble must monitor consumption and conduct studies on Olestra s long-term effects. 

Drake, M.A., Ma, L., Swanson, B.G., Barbosa Canovas G.V. 1994. Rheological characteristics of milkfat and mikfat-blend sucrose polyesters. Food Res. Int. 27, 477-481. 

The fat-soluble vitamins (A, D, E, and K) are absorbed dissolved in lipid micelles, and, therefore, absorption will he impaired when the meal is low in fat. Gastrointestinal pathology that results in impaired fat absorption and steattorhea (e.g., untreated celiac disease) will also impair the absorption of fat-soluble vitamins, because they remain dissolved in the unabsorbed Upid in the intestinal lumen. Lipase inhibitors used for the treatment of obesity and fat replacers (e.g., sucrose polyesters such as Olestra ) will similarly impair the absorption of fat-soluble vitamins. 

As a result of widespread concern about weight control, the production of lipid materials with reduced or zero calories has been of special interest recently. The lipid-based fat replacers are esters that resist enzymatic hydrolysis, are poorly absorbed, have relatively low-energy content, or have different modes of metabolism. Many of these materials can be made from soybean oil or contain soybean oil fatty acids. Sucrose polyester or other synthetic esters and diacylglycerol oils are examples of these low-calorie fat substimtes (268-274). 

Sucrose polyester/Olestra Clean Baked goods, fried foods, mayonnaise, salad dressing... 

Crouse and Grundy (58) also studied the effects of sucrose polyester on cholesterol metabolism in obese men. In this study, 11 overweight men were fed low-calorie (1000 kcal/day), low cholesterol (19 mg/day) diets containing 21% of calories from fat with and without 62 g of olestra per day for six-week periods. Beyond the 20% decrease in plasma cholesterol caused by weight loss, olestra feeding resulted in another 12.5% reduction in plasma cholesterol in six subjects, but had no significant effect on plasma cholesterol in the other five subjects. Grundy et al. (59) reported that in nondiabetic patients, calorie-restricted diet plus sucrose... 

Sucrose polyesters have no primary ester bonds and are not digested. As a result, they remain in the oil phase and are not taken up and are excreted with the stools. In the small intestine, they have some effect on the partitioning of fat-soluble components between the emulsion and micellar phase and as a consequence on their absorption. Reduced absorption of fat-soluble vitamins can be avoided by enriching the sucrose polyesters with these vitamins. Their main use is related to the fact that they can replace usual food fats in many prepared foods but that they do not provide for calories. 

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