FIELD: food industry. SUBSTANCE: proposed product is saturated by epoxide polyol ester having formula P/OH/a+c/EPO/n R(COOH)b where P(OH) is polyol having a (number of primary hydroxyls) equal 2-8, c (number of secondary and tertiary hydroxyls) equal 0-8, a+c= 3-8, EPO - C3-C6 is epoxygroup, n is minimal index of epoxidation, its average value being n= a. Value of n is so that more than 95 of primary hydroxyls of polyol are inverted into secondary or tertiary hydroxyls, RCOOH is acyl fragment of fatty acid of C7-C23 acyl series where 2<b=a+c. Desired product is prepared by interaction of polyol having formula P/OH/a+c with C3-C5 epoxides. The process takes place in the presence of basic catalyst within time sufficient for producing mixture of polyols elongated by polyoxide and having minimal index of epoxidation, its average value is not less than a. Thus prepared mixture of elongated polyols interacts with at least one fatty acid RCOOH to prepared mixture of polyol esters elongated by epoxide. Additionally desired product contains unfat components, their quantities are up to 90 mass% . Above mentioned R is chosen of C14-C18 alkyl series or of their mixture, epoxide is chosen of propylene oxide, pentene oxide, 1,2-epoxybutan, 2,3-epoxybutan, 1,2-epoxy-2-methylpropane, 1,2-epoxicyclohexane, or of their mixtures; polyol is chosen of sugars, glycerides, saccharides or their mixture (sugar being chosen of glucose, mannose, galactose, arabinose, xylose, sorbitose, amilose and their mixture); POH is glycerin; a= 2, c= 1; EPO is propylene oxide, butylene oxide or isobutylene oxide; n= 2-8, a= 2-3. Proposed polyol ester provides rate of lipase hydrolysis less than 10% of that while using olive oil. EFFECT: improves desired product quality. 12 cl, 3 tbl
