Quantitative enzymatic production of 1,6-diacyl sorbitol esters

The enzymatic synthesis of several sorbitol diesters whose HLB values are similar to those of monoglycerides (the largest single type of food-grade emulsifiers) has been studied. The procedure is carried out by the simple addition of the polyol to a solution of the fatty acid and is based on continuous precipitation of the diester formed at a low temperature. A solvent of relatively low toxicity (acetone) was used. Pure fatty acids of different chain lengths (lauric and caprylic acids) were employed. The procedure was also tested using the acids obtained from total hydrolysis of olive oil, as an example of industrial feedstocks of fatty acids. This synthesis strategy gave complete conversion of sorbitol and >95% yields of the corresponding 1,6-diesters. In addition, a strategy to reduce the reaction time is reported. The enzymatic procedure permits minimization of the solvent/sugar ratio because it does not require complete dissolution of the sugar in the organic solvent. Copyright 1998 John Wiley & Sons, Inc.