GB946305A - The preparation of partial fatty acid esters of inositol - Google Patents

Abstract

Partial fatty acid esters of inositol are prepared by reacting inositol with a fatty acid ester of an aliphatic primary monohydric alcohol having 1-8 carbon atoms or a completely or incompletely esterified fatty acid ester of polyhydric alcohol having from 2 to 6 hydroxyl groups in each molecule in the presence of an interesterification catalyst and N,N-dimethylacetamide, in an amount at least sufficient to dissolve the inositol, the molar ratio of the ester to inositol being less than that required for complete esterification. Specified esters are those of methanol, ethanol, hexanol and octanol, such as methyl, ethyl, and octyl palmitates, and completely or incompletely esterified ethylene glycol, glycerol, erythritol, pentaerythritol, mannitol and sorbitol e.g. glycol dipalmitate, glycerol mono-, di-, and tri-palmitate, mannitol partial palmitates, erythritol tetrapalmitate, pentaerythritol tetrapalmitate and sorbitol hexapalmitate. The fatty acid radicals preferably contain 8-22 carbon atoms and preferred are coconut, cottonseed, soyabean, tallow, lard, herring and sardine oils. Examples describe the reaction of inositol with a hydrogenated mixture of soybean and cottonseed oils, methyl palmitate and laurate, propyl stearate, butyl oleate and hexyl palmitate, and inositol hexapalmitate. The products are used in the preparation of edible products. Specification 946,304 is referred to.ALSO:Partial fatty acid esters of inositol (see Division C2) are used as emulsifiers in the preparation of cakes, candy, chewing gum, licorice, peanut butter and various beverages. The product of Example 1, in which inositol is reacted with a hydrogenated mixture of soybean and cottonseed oils may be added to plastic shortenings used in the preparation of baked goods. Specification 946,304 is referred to.