摘要
利用化学酯交换的方法制备了一种性能优良的低热量油脂———长短链甘油酯类。食用油脂甘油解后,再用短链酸(乙酸酐)酯化制备粗产品,再经脱酸、脱色、脱臭等工艺,制备出可食用的低热量油脂产品。
A new low caloric fat salatrim was prepared by chemically catalyzed interesterification. The process included glycerolysis and esterification by acetic anhydride. The edible low caloric fat was prepared by alkali refining, bleaching and deodorization of crude product.
出处
《中国油脂》
CAS
CSCD
北大核心
2005年第3期14-15,共2页
China Oils and Fats
基金
北京市科技计划项目(H034430011430)
