Isolation and characterization of polymers in heated olestra and an olestra/triglyceride blend

Abstract

High molecular weight components in thermally oxidized olestra (formerly called sucrose polyesters) and a mixture of olestra and soybean oil were characterized. The high molecular weight components of these oils were separated by preparative size exclusion chromatography and analyzed intact by mass spectrometry, infrared, and nuclear magnetic resonance spectroscopy. The materials isolated from the heated olestra were identified as olestra polymers. Materials isolated from the heated mixed oil (olestra and soybean oil) were identified as polymers of olestra and copolymers of olestra and triglycerides. Polymer linkages identified were identical to those resulting from thermal oxidation of natural vegetable oils of similar fatty acid composition.

Characterization of used frying oils. Part 1: Isolation and identification of compound classes

“…Dimer fatty acid methyl esters (30) elute in the 21-27 min region. Mass spectra of dimer methyl esters from a similar sample have been presented previously (31). The earliest-eluting (6-10 min) components are unaltered fatty acid methyl esters (possible column breakthrough from Fraction II), and some of the same oxidized fatty acid methyl esters (FAME) observed in Fraction IIIA.…”

Comparison of Olestra Absorption in Guinea Pigs with Normal and Compromised Gastrointestinal Tracts

“…This was done to ensure that the olestra given to the guinea pigs was similar to that which humans would consume in snack foods prepared by frying in olestra. When olestra is heated, it undergoes the same degradation processes as those which occur when triglycerides are heated (Gardner and Sanders, 1990;Gardner et al, 1992;Henry et al, 1992). For example, polymers are produced.…”

Use of SFC/MS for the confirmation of peak identities in the SFC/FID chromatogram of olestra

“…A battery of chromatographic and nonchromatographic methods has been applied to the characterization of olestra. The nonchromatographic methods include field desorption MS [2], fast atom bombardment MS [2,3], plasma desorption MS (PDMS) [2,4,5], nuclear magnetic resonance spectroscopy [4,6,7], and infrared spectroscopy [4]. With regard to chromatographic methods, the major components of olestra, sucrose-fatty acid esters, are too low in volatility for characterization by gas chromatography.…”

“…With regard to chromatographic methods, the major components of olestra, sucrose-fatty acid esters, are too low in volatility for characterization by gas chromatography. Thin layer chromatography [8] and size exclusion chromatography [4] methods have been developed for characterizing olestra. Successful characterization of olestra components has also been achieved using high performance liquid chromatography (LC) with evaporative light scattering detection and with offline PDMS detection [2,9].…”