Olestra® is a fat-based fat substitute that became available in snack foods such as potato chips in 1998. Previous fat substitutes were carbohydrate-based or protein-based mixtures that did not give as good a sensation in the mouth, and are notsuitable for frying. With Olestra®, the glycerol molecule of a fat is replaced by sucrose (p. 1201). In Olestra®, the sucrosemolecule has six, seven, or (most commonly) eight fatty acids esterified to its hydroxy groups. The fatty acids come fromhydrolysis of vegetable oils such as soybean, corn, palm, coconut, and cottonseed oils. This unnaturally bulky, fat-likemolecule does not pass through the intestinal walls, and digestive enzymes cannot get close to the sucrose center to bind itto their active sites. Olestra® passes through the digestive system unchanged, and it provides zero calories. Draw a typicalOlestra® molecule, using any fatty acids that are commonly found in vegetable oils.
Carbohydrates
Carbohydrates are the organic compounds that are obtained in foods and living matters in the shape of sugars, cellulose, and starch. The general formula of carbohydrates is Cn(H2O)2. The ratio of H and O present in carbohydrates is identical to water.
Starch
Starch is a polysaccharide carbohydrate that belongs to the category of polysaccharide carbohydrates.
Mutarotation
The rotation of a particular structure of the chiral compound because of the epimerization is called mutarotation. It is the repercussion of the ring chain tautomerism. In terms of glucose, this can be defined as the modification in the equilibrium of the α- and β- glucose anomers upon its dissolution in the solvent water. This process is usually seen in the chemistry of carbohydrates.
L Sugar
A chemical compound that is represented with a molecular formula C6H12O6 is called L-(-) sugar. At the carbon’s 5th position, the hydroxyl group is placed to the compound’s left and therefore the sugar is represented as L(-)-sugar. It is capable of rotating the polarized light’s plane in the direction anticlockwise. L isomers are one of the 2 isomers formed by the configurational stereochemistry of the carbohydrates.
Olestra® is a fat-based fat substitute that became available in snack foods such as potato chips in 1998. Previous fat substitutes were carbohydrate-based or protein-based mixtures that did not give as good a sensation in the mouth, and are not
suitable for frying. With Olestra®, the glycerol molecule of a fat is replaced by sucrose (p. 1201). In Olestra®, the sucrose
molecule has six, seven, or (most commonly) eight fatty acids esterified to its hydroxy groups. The fatty acids come from
hydrolysis of vegetable oils such as soybean, corn, palm, coconut, and cottonseed oils. This unnaturally bulky, fat-like
molecule does not pass through the intestinal walls, and digestive enzymes cannot get close to the sucrose center to bind it
to their active sites. Olestra® passes through the
Olestra® molecule, using any fatty acids that are commonly found in vegetable oils.
Step by step
Solved in 3 steps with 4 images
