The pictorial representation of typical Olestra molecule with the use of any fatty acids that are commonly found in vegetable oils is to be stated. Concept introduction: The sucrose molecule in Olestra has six, seven, or eight fatty acids (most commonly) esterified to its hydroxyl group. The fatty acids come from hydrolysis of vegetable oils such as corn, soybean, coconut, palm and cottonseed oils. To determine: The pictorial representation of typical Olestra molecule with the use of any fatty acids that are commonly found in vegetable oils.

Question

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.2

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Chapter 25, Problem 25.25SP

Interpretation Introduction

Interpretation: The pictorial representation of typical Olestra molecule with the use of any fatty acids that are commonly found in vegetable oils is to be stated.

Concept introduction: The sucrose molecule in Olestra has six, seven, or eight fatty acids (most commonly) esterified to its hydroxyl group. The fatty acids come from hydrolysis of vegetable oils such as corn, soybean, coconut, palm and cottonseed oils.

To determine: The pictorial representation of typical Olestra molecule with the use of any fatty acids that are commonly found in vegetable oils.

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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.2

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.

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