The process included glycerolysis and esterification by acetic anhydride.The edible low caloric fat was prepared by alkali refining, bleaching and deodorization of crude product.

• 食用油脂甘油解后,再用短链酸(乙酸酐)酯化制备粗产品,再经脱酸、脱色、脱臭等工艺,制备出可食用的低热量油脂产品。