Abstract: The oxidative stability of esters of unsaturated fatty acids and polyols having from 4-8 hydroxyl groups, preferably of sugars or sugar alcohols, more preferably of sucrose, is improved if the esters contain an effective amount of the trans-unsaturated fatty acid chains.If more than 50% of the hydroxyl groups of the polyols are esterified, the esters can be used as low-calorie fat replacers, which in the case of sucrose with at least 4 hydroxyl groups esterified are called SPE (sucrose polyesters). If only 1-3 hydroxyl groups are esterified, the esters can act as emulsifiers.The ratio of cis:trans double bonds preferably ranges from (20:80) to (40:60), more preferably from (30:70) to (35:65). The trans-unsaturated fatty acid esters of polyols can be used in an amount of 0.5-99% of an edible composition, either as an emulsifier or as a fat replacer.

Abstract: A flexible bulk container comprises a side wall structure having an outer wall (10) and an inner wall (11) lying within and closely adjacent to the outer wall. A base closes a lower open end of the side wall structure. A plurality of lifting loops are provided at the upper end of the side wall structure, each lifting loop having a first end that is connected to or integral with the outer wall (10) and a second end that is connected to or integral with the inner wall (11).