Low calorie fat substitute

A triglyceride-containing foodstuff having at least a portion of the normally present triglyceride replaced by a sorbitol fatty acid ester with a degree of substitution of about 5 fatty acid groups to reduce the calories in the foodstuff without causing significant gastrointestinal symptoms when the foodstuff is consumed.

A method of reducing the fat content of a foodstuff containing triglycerides comprising replacing at least a portion of the normally present triglyceride by a composition comprising a sorbitol fatty acid ester with a degree of substitution of about 5 fatty acid groups without causing significant gastrointestinal symptoms when the foodstuff is consumed.

A process for preparing a mixture of sorbitol fatty acid esters and sorbitol anhydride fatty acid esters with a degree of substitution of about 5 fatty acid groups comprising:

• heating a mixture of sorbitol, an alkali metal fatty acid soap, an excess, based on the weight of sorbitol, of a fatty acid alkyl ester, and a basic catalyst, to a temperature and for a time sufficient to effect the desired degree of esterification and provide a low calorie fat substitute suitable for foodstuffs and exhibiting a rate of lipase hydrolysis of from about 5% to about 30% of the rate of lipase hydrolysis of soybean oil.