Abstract
AbstractSucrose carboxylic acid polyesters are in dependence of the degree of acylation and fatty acid composition more or less undigestible or emulsifying fat substitutes and functional additives for foods. In this connection the relationships between their molecular parameters and functional properties are discussed. New procedures of the solvent‐free synthesis are presented. Furthermore, open biochemical and toxicological problems of pinocytosis and accumulation of intact polyesters in organs and tissue being still under investigations are considered.
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