Propylenated fatty acids as emulsifiers

Authors

  • Y. El-Shattory Fats and Oils Departnnent, National Research Centre
  • Saadia M. Aly Fats and Oils Departnnent, National Research Centre
  • M. G. Megahed Fats and Oils Departnnent, National Research Centre

DOI:

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

Keywords:

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

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.

Downloads

Download data is not yet available.

Downloads

Published

1999-08-30

How to Cite

1.
El-Shattory Y, Aly SM, Megahed MG. Propylenated fatty acids as emulsifiers. grasasaceites [Internet]. 1999Aug.30 [cited 2022Dec.10];50(4):264-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/665

Issue

Section

Research

Most read articles by the same author(s)

1 2 > >>