Grasas y Aceites, Vol 50, No 4 (1999)

Propylenated fatty acids as emulsifiers


https://doi.org/10.3989/gya.1999.v50.i4.665

Y. El-Shattory
Fats and Oils Departnnent, National Research Centre, Egypt

Saadia M. Aly
Fats and Oils Departnnent, National Research Centre, Egypt

M. G. Megahed
Fats and Oils Departnnent, National Research Centre, Egypt

Abstract


Hydroxy propylenyl stéarate, palmitate, laurate, oléate and linoleate were prepared by reaction of propylene oxide with fatty acid at 160 °C for five hours stirring in presence of potassium hydroxide as a catalyst. Physico-chemical properties of the five products, regarding their use as emulsifiers, were determined.

Keywords


Chemical properties; Food emulsifier; Physical properties; Propylenated fatty acid.

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