本法以油脂和蔗糖为原料，一步反应合成脂肪酸蔗糖酯。
This process relates to a sucrose esters prepared by the derect reaction of sucrose with fat used as the raw material.
产品尚可按需要进行分离，分别获得脂肪酸蔗糖酯和单脂肪酸甘油酯。
If desired, the product obtained can be further separated to obtain purer sucrose esters and monoglycerides respectively.
最后得出单硬脂酸甘油酯：脂肪酸蔗糖酯：改性大豆磷脂的最佳配比为2：5：20。
The optimal ratio of Glycerol Esters of Fatty Acids, Sucros Esters of Fatty Acids, and Modified soy bean phosphatide is2:5:20.
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