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A calorie-free fat substitute synthesized from sucrose and vegetable oil for use in snacks such as potato chips, and capable of passing through the body without being digested.

[ol(eo)- + alteration of (poly)ester.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


(oʊˈlɛs trə)
a synthetic oil used as a substitute for dietary fat: not digested or absorbed by the human body.
[1990–95; ol- (< Latin oleum oil) + -estra, alter. of (poly)ester]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
References in periodicals archive ?
Included were researchers from CCP and Procter & Gamble whose collaborative work with sucrose polyester alkyds are presented in this issue.
This presumption helps explain CSPI's campaign against olestra, a promising fat substitute that the group helped sink by linking it to stomach cramps, diarrhea, and "anal leakage." Foods fried in olestra, a synthesis of sugar and vegetable oil also known as sucrose polyester, have the same texture as foods fried in oil, but olestra adds no calories because its molecules are too large to be digested.
Sucrose polyester - the fat's scientific name - might not dissolve outside the body.
It is a sucrose polyester made from a sucrose backbone and six to eight fatty acids.
Olestra, a sucrose polyester made by Procter & Gamble Co., is currently under review by FDA for use as a food additive.