Abstract: A low-saturation grease composition and the use thereof. A grease composition, which comprises, based on the total mass thereof, 50-71% of grease, 25-40% of water, and 1-6% of a protein, wherein the grease has a saturation of 20-42%. A grease composition, which comprises: (1) palm oil and shea butter; and (2) liquid grease other than palm oil and shea butter, wherein the grease composition is in a solid state at a normal temperature, and has a saturation of 25-32%. The grease composition can be used for improving the juiciness, adhesiveness and chewiness of vegetarian food and improving the mouthfeel thereof, and is used for reducing water boiling loss and baking loss during cooking, or is used for increasing the food brittleness, reducing the oil precipitation rate in the food storage process, and reducing the stirring time of dough.

Abstract: A flour product whitener containing polysaccharide alcohol. When the flour product whitener is used in a flour product, the amount of the polysaccharide alcohol is 0.01-10 parts by mass in every 100 parts by mass of total flour in the flour product.

Abstract: The invention provides a method of preparing ?-erythritol fatty acid monoester, including: subjecting a fatty acid and erythritol to esterification reaction in the presence of an acid catalyst, a water carrier and an optional phase transfer catalyst, wherein the molar ratio of the fatty acid to erythritol is 1:2 to 1:3, and the temperature of the esterification reaction is 80-100° C. In addition, the invention further provides a method of preparing 2,3-erythritol fatty acid diester, including: subjecting a fatty acid and erythritol to esterification reaction in the presence of an acid catalyst and a water carrier, wherein the molar ratio of the fatty acid to erythritol is 2:1 to 3:1, and the temperature of the esterification reaction is 120-160° C.

Abstract: A flour product whitener containing polysaccharide alcohol. When the flour product whitener is used in a flour product, the amount of the polysaccharide alcohol is 0.01-10 parts by mass in every 100 parts by mass of total flour in the flour product.

Abstract: The invention provides a method of preparing ?-erythritol fatty acid monoester, including: subjecting a fatty acid and erythritol to esterification reaction in the presence of an acid catalyst, a water carrier and an optional phase transfer catalyst, wherein the molar ratio of the fatty acid to erythritol is 1:2 to 1:3, and the temperature of the esterification reaction is 80-100° C. In addition, the invention further provides a method of preparing 2,3-erythritol fatty acid diester, including: subjecting a fatty acid and erythritol to esterification reaction in the presence of an acid catalyst and a water carrier, wherein the molar ratio of the fatty acid to erythritol is 2:1 to 3:1, and the temperature of the esterification reaction is 120-160° C.