OBTAINING NON-GLYCERIDE OILS BY ETHERIFICATION OF GLUCOSE AND FRUCTOSE WITH CARBONIC ACIDS

Abstract

Lipids are natural substances, mostly esters of glycerol with various fatty acids. They are found predominantly in animal products (butter, cheese and meat) and are present in vegetable oils. Natural fats play an important functional role for normal growth, development and maintenance of human health. Fat is a high-calorie food: it contains 9 kcal/g, compared to 4 kcal/g for proteins and carbohydrates. Adequate lipid intake is in the range of 5% to 10% of total energy intake. Excess consumption of fats and oils (20% or more) or disorders of fat and oil metabolism can be the source of various diseases, of which obesity is the most common. In addition, diseases such as coronary heart disease, stroke, diabetes, cancer, and others are associated with nutrition. For example, in the United States, various low-calorie oil substitutes have been developed, and approved for use by the GRAS FDA to optimize the caloric content of nutrition. Oil and fat substitutes such as Caprenin, Benefat, Bohenin, Captrin and others, with a calorific value of 4…5 kcal/g, are esters of glycerol with medium or short chain fatty acids. Fat substitutes have now become an important part of the American diet, however, as medical statistics shows, the problem of obesity is still far from being solved. We propose a new way – a full or partial replacement of edible oils (triglycerides) by oil-like substances with close physicochemical and culinary properties. In a series of studies, it was shown that if edible fatty acids are esterified with polyhydric alcohols (except glycerol), substances structurally related to fats and oils can be obtained, which can be characterized as non-glyceride fats and oils. But, unlike triglycerides, these new substances will have dietary properties as food ballast, since polyol esters are split with difficulty or not split at all by the digestive system. This paper presents the results of new studies on the synthesis of new non-glyceride fats and oils by esterification of glucose and fructose with higher carboxylic acids. Physical and chemical studies of the obtained products are carried out. Optimal methods for conducting reactions have been developed.