Sucrose polyesters from poultry fat as non-ionic emulsifiers

Mohamed G. Megahed

doi:10.3989/gya.2000.v51.i6.465

Sucrose polyesters from poultry fat as non-ionic emulsifiers

Authors

Mohamed G. Megahed National Research Centre, Fats and Oils Department, Dokki Cairo, Egypt

DOI:

https://doi.org/10.3989/gya.2000.v51.i6.465

Keywords:

Non-ionic emulsifier, Physical properties, Poultry, Sucrose polyesters

Abstract

Poultry fats are rich in palmitic and oleic acids are produced as by-products from poultry industries. These fats can be utilized in the preparation of emulsifiers. Sucrose esters of poultry fat are prepared from low-cost poultry fat and sucrose by esterification. The yield of sucrose esters prepared in this work exceeds than 85%. The hydrophilic-lipophilic balance (HLB), surface tension, interfacial tension and stability index (SI) were evaluated and compared with standard emulsifiers prepared from pure palmitate and oleate esters. Concerning the stability of emulsions, the values of interfacial tension and HLB were higher for the sucrose esters of poultry fat.

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Published

2000-12-30

How to Cite

Megahed MG. Sucrose polyesters from poultry fat as non-ionic emulsifiers. grasasaceites [Internet]. 2000Dec.30 [cited 2023Mar.24];51(6):457-60. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/465

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Issue

Vol. 51 No. 6 (2000)

Section

Research

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